Stackable Soufflé Pancakes with Crispy Edges
heyri 💖 food & lifestyle nyc cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A hybrid between airy Japanese soufflé pancakes and classic crispy-edged pancakes, served with a bright lemony blueberry compote and whipped cream.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Breakfast
- 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
Pancake Batter
- 100 g
- 25 g
- 30 g
- 2 g
- 30 g
- 1 g
Blueberry Compote
- 75 g
- 12 g
- 5 g
Topping
- 120 g
Weights are estimates. Together, the ingredients weigh about 400 g before cooking, which is about 200 g per serving.
Steps
Separate the egg whites from the yolks into two different bowls.
Whip the egg whites with sugar using a hand mixer or whisk until they reach stiff peaks.
Place the whipped egg whites into the freezer for about 10 minutes to firm up.
In the other bowl, whisk the egg yolks with milk and vanilla extract until combined.
Add the cake flour and baking powder to the yolk mixture and whisk until the batter is smooth.
Gently fold the chilled egg whites into the yolk batter in batches, being careful not to deflate the air.
Heat a non-stick frying pan over medium-low heat and lightly coat with oil.
Spoon the batter into the pan to form thick circles. Cook until the bottom is golden and the edges are set.
Carefully flip the pancakes and cook the other side until golden and cooked through.
While the pancakes cook, prepare the compote by simmering blueberries, sugar, and a squeeze of lemon in a small saucepan.
Cook the blueberry mixture until the berries burst and the sauce becomes jammy and glossy.
Stack the pancakes on a plate, top with a dollop of whipped cream, and spoon the blueberry compote over the top.
Notes
Freezing the egg whites briefly helps stabilize the meringue for a taller, fluffier pancake. Using cake flour instead of all-purpose flour ensures a more tender crumb.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 437
- Protein
- 10 g
- Carbs
- 38 g
- Fat
- 28 g
- Fiber
- 2 g
Where the calories come from
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