The Best Japanese Soufflé Pancakes

Ingredients

• 2 tbsp All-purpose flour
• 0.25 tsp Baking powder
• 1 tsp Cornstarch
• Salt (Pinch)
• 2 tbsp Milk
• 2 Egg yolks (From large eggs)
• 1 tsp Vanilla extract
• 2 Egg whites (From large eggs)
• 0.25 tsp Cream of tartar (Alternatively, use ½ teaspoon white vinegar)
• 1.5 tbsp Granulated white sugar
• 2 tbsp Water (Divided; used for steaming)
• Melted butter or neutral oil (For lightly greasing the frying pan)
• Confectioners’ sugar (Optional, for dusting)

Steps

1. 1

   Lightly grease a large frying pan with melted butter or neutral oil. If you add too much, wipe the pan gently with a clean paper towel so only a thin film remains.

2. 2

   In a mixing bowl, whisk together the flour, baking powder, cornstarch, salt, milk, egg yolks, and vanilla extract until the mixture is combined and smooth. Set the batter aside.

3. 3

   In a separate medium bowl, add the egg whites and cream of tartar, or white vinegar if using that alternative.

4. 4

   Whip the egg whites and acid until frothy.

5. 5

   Add the granulated sugar and continue whipping until stiff peaks form. This takes at least 10 minutes by hand, or about 6–8 minutes in a stand mixer fitted with a whisk attachment.

6. 6

   Heat the prepared pan over low heat while you assemble the pancake batter.

7. 7

   Add one-third of the meringue to the pancake batter and gently fold it in with a rubber spatula until combined.

8. 8

   Add the remaining meringue and gently fold it into the batter. Use a light hand to avoid deflating the foam. The finished batter should be fluffy, airy, and smooth, like melted ice cream.

9. 9

   Keep the pan over low to medium-low heat. Transfer the batter to a piping bag fitted with a large round tip. Alternatively, use a cookie scoop or large spoon. A greased 3-inch circular cookie cutter can help maintain a neat shape.

10. 10

    Pipe three evenly sized pancakes, about 3 inches in diameter, onto the pan. Pipe them high, but keep them lower than the lid. Leave space between them because they will spread slightly as they cook.

11. 11

    Drizzle 1 tablespoon of the water into the pan around the pancakes to create steam.

12. 12

    Cover the pan with a high-domed lid and cook for 5–7 minutes over low heat. The pancakes are ready to flip when their bottom edges look less glossy and the bottoms are slightly browned.

13. 13

    Remove the lid slowly and carefully, but work quickly so the pancakes retain their structure. Flip each pancake with a thin spatula.

14. 14

    Drizzle the remaining water around the pancakes to generate more steam.

15. 15

    Cover and cook for another 5–7 minutes, until both sides are golden brown and the pancakes are cooked through.

16. 16

    Remove the pancakes from the pan and plate them. Dust with confectioners’ sugar if desired and add favorite toppings, such as butter and kokuto, or Japanese black sugar, syrup.

Notes

These pancakes are sensitive to technique. Keep the stovetop heat very low, avoid opening the lid unnecessarily, and do not flip until the pancakes are cooked through, or they may collapse. They will deflate slightly after removal but should retain most of their height. For variations, add matcha or cocoa powder to the batter, or top with dalgona coffee. The recipe author also recommends kokuto, or Japanese black sugar, syrup.

Nutrition per serving

• breakfast
• dessert
• pancakes
• Japanese
• East Asian
• vegetarian
• sweet
• stovetop