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Fluffy Japanese Soufflé Pancakes

Delightfully fluffy and jiggly, these Japanese soufflé pancakes are a perfect weekend treat that you can make at home with simple ingredients and a little patience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large eggs Separate the whites and yolks.
  • 2 tbsp sugar For whipping with egg whites.
  • 1 cup milk Whole milk is preferred for richness.
  • 1 cup all-purpose flour You can substitute cake flour for a lighter texture.
  • 1 tsp baking powder To help the pancakes rise.

Method
 

Preparation
  1. Separate the egg whites from the yolks in two large bowls.
  2. In the bowl with the egg whites, add sugar and whip until stiff peaks form.
  3. In the bowl with the yolks, add milk and mix until smooth.
  4. Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the whipped whites.
Cooking
  1. Preheat a nonstick pan over low heat and grease lightly.
  2. Pour dollops of the pancake batter onto the pan and cover with a lid.
  3. Cook for about 5-6 minutes before flipping. Ensure the heat stays low to avoid burning.
  4. After flipping, let them cook for another few minutes until puffed and wobbly.

Notes

If the pancakes deflate, it's often due to overmixing or high heat. Ensure your egg whites are whipped well and be gentle when folding.