Ingredients
Egg Mixture
- 4 eggs, separated
- 3 tbsp whole milk (can substitute other milks)
- 1/2 tsp vanilla extract
Dry Ingredients
- 1/2 cup cake flour (can substitute all-purpose flour)
- 1/2 tsp baking powder
- 1 pinch salt
For Egg Whites
- 1/4 cup granulated sugar
For Cooking
- 4 tbsp water (for cooking)
- Butter (for cooking)
Instructions
- Prepare egg yolk mixture: In a mixing bowl, whisk together the separated egg yolks, whole milk, and vanilla extract until well combined and smooth.
- Add dry ingredients: Sift in the cake flour, baking powder, and salt into the egg yolk mixture. Mix gently but thoroughly until the batter is smooth and no lumps remain. Set aside.
- Beat egg whites: Using an electric hand mixer or stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form. The egg whites should be glossy and hold firm peaks when the whisk is lifted.
- Fold egg whites into batter: Heat a 12-inch skillet over low heat and add a small pat of butter to melt. Meanwhile, fold about one third of the beaten egg whites gently into the egg yolk batter using a rubber spatula to lighten the mixture. Then carefully fold in the remaining egg whites without deflating the batter, mixing just until combined and smooth.
- Cook first layer of pancakes: Once the skillet is hot, use a 2-tablespoon cookie scoop or spoon to drop 4 to 5 mounds of batter spaced apart on the skillet. For each pancake, add a second scoop on top to build height. Pour about one tablespoon of water around the edges of the skillet, avoiding the batter, and immediately cover with a lid. Set a timer for 2 minutes to steam the pancakes gently.
- Add more batter and continue cooking: After 2 minutes, uncover the skillet and add one more scoop of batter on top of each pancake to increase fluffiness. Cover again and cook on low to medium heat for 5 to 6 minutes.
- Check and flip pancakes: Remove the lid and check if the bottoms are golden brown. If not, increase heat slightly and continue cooking for another minute without burning. Once golden, gently flip the pancakes over. Sprinkle another tablespoon of water around the skillet and cover immediately.
- Finish cooking: Cook for an additional 4 minutes until the second sides are golden brown and the sides of the pancakes are set and dry to the touch. Repeat these steps with the remaining batter if making multiple batches.
- Serve: Serve the fluffy Japanese soufflé pancakes immediately with your favorite toppings such as maple syrup, fresh berries, or whipped cream. Store any leftovers in an airtight container at room temperature and consume shortly after.
Notes
- Use low heat and cover the skillet to steam cook the pancakes, which helps them cook through without burning.
- Be gentle when folding egg whites to maintain volume and achieve the characteristic fluffy texture.
- A 12-inch skillet with deep sides and a well-fitting lid is ideal for this recipe.
- You can substitute cake flour with all-purpose flour, but cake flour yields lighter pancakes.
- Using a cookie scoop helps achieve uniform pancake sizes and shape, but a spoon or piping bag works as well.
- Serve pancakes immediately for best texture; they are best eaten fresh.
- Leftovers can be stored at room temperature in an airtight container but are best consumed within a day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
