Fluffy Japanese Pancakes
Impossibly jiggly, cloud-like, and worth every minute. These Japanese soufflé pancakes are basically edible clouds. Thick, fluffy, and they actually *wobble* on the plate.
Breakfast · Prep 15 min · Cook 15 min · Serves 4 · Medium · By Tina · Published
Ingredients
- 3 large eggs, separated
- 60 g flour, cake flour preferred
- 45 ml milk
- 25 g sugar
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp cream of tartar
Edible Clouds
If regular pancakes are great (and they are), Japanese soufflé pancakes are from another dimension. They're impossibly thick, incredibly fluffy, and they literally jiggle. It's food and entertainment in one.
How to Make It
Whisk egg yolks with milk, vanilla, and a touch of oil. Sift in the flour and baking powder and mix until smooth.
In a separate bowl, whip egg whites with cream of tartar until foamy, then gradually add sugar and whip to stiff, glossy peaks. This is where the magic happens.
Gently fold the meringue into the yolk mixture in three additions — be gentle! You want to keep all that air in.
Cook in buttered ring molds on the lowest heat possible, covered, for about 6-7 minutes per side. Low heat + patience = perfect fluffy pancakes.
Tina's Tips
- Lowest heat possible is crucial — these burn easily on the outside while staying raw inside
- Use ring molds to keep the signature tall shape
- Top with whipped cream, berries, and a dusting of powdered sugar
- Serve immediately — they deflate slightly as they cool (still delicious though!)
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