Boba Brûlée Soufflé Pancakes
Melbourne Food & Travel | Eats with Kayli cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
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Ultra-light, jiggly Japanese-style soufflé pancakes topped with a creamy custard, torched sugar crust, and chewy brown sugar boba pearls.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Breakfast or snacks
- Cuisine
- East Asian
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until well combined. Sift in the cake flour and baking powder, then whisk gently until just smooth; do not overmix.
In a separate clean, grease-free bowl, beat the egg whites with a hand mixer. Gradually add 1 tablespoon of sugar and continue beating until stiff, glossy peaks form to create a stable meringue.
Gently fold one-third of the meringue into the egg yolk batter to lighten it. Carefully fold in the remaining meringue in two batches using a spatula, being careful not to deflate the air bubbles.
Lightly grease a non-stick skillet or griddle with vegetable oil and heat over very low heat.
Scoop the batter into 2 or 3 tall mounds on the skillet. Add a teaspoon of water to the empty spaces of the pan and cover with a lid to steam the pancakes.
Cook for 4-6 minutes until the bottoms are golden and the tops feel slightly set. Carefully flip the pancakes, add another teaspoon of water, cover, and cook for an additional 4-5 minutes.
Stack the cooked pancakes on a plate. Generously pour the pastry cream or custard over the top so it drips down the sides.
Sprinkle the remaining tablespoon of sugar evenly over the custard surface. Use a kitchen torch to caramelize the sugar until it forms a dark, crispy brûlée shell.
Top the pancakes with a generous spoonful of warm brown sugar boba pearls and serve immediately while jiggly.
Notes
This recipe is inspired by the signature dish at Kumo Desserts. The key to the height is a very stable meringue and cooking at a very low temperature with steam. If you do not have a torch, you can skip the brûlée step and simply top with cream and boba.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 663
- Protein
- 18 g
- Carbs
- 98 g
- Fat
- 20 g
- Fiber
- 1 g
Where the calories come from
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