Fluffy Japanese Pancakes (Soufflé-Style)
Fluffy Japanese pancakes are tall, airy, and soft — almost like eating a sweet cloud. Unlike regular pancakes, they rely on whipped egg whites for their signature height and jiggle.
🧾 Ingredients (Serves 2–3)
- 2 large eggs (separated)
- 2 tbsp milk
- ½ tsp vanilla extract
- ¼ cup (30g) all-purpose flour
- ½ tsp baking powder
- 2 tbsp sugar
- ½ tsp lemon juice or vinegar (to stabilize egg whites)
- Oil or butter (for greasing)
👩🍳 Instructions
- Prepare the egg yolk batter
- In a bowl, whisk egg yolks, milk, and vanilla.
- Sift in flour and baking powder. Mix until smooth.
- Make the meringue
- In a clean bowl, beat egg whites with lemon juice.
- When foamy, gradually add sugar.
- Beat until stiff peaks form (glossy and firm).
- Fold gently
- Add one-third of the meringue to the yolk mixture and mix to loosen.
- Gently fold in the remaining meringue using a spatula.
- Be careful not to deflate the batter.
- Cook low and slow
- Lightly grease a non-stick pan and heat on very low.
- Spoon tall mounds of batter into the pan.
- Add a tablespoon of water to the pan (not on pancakes) and cover with a lid.
- Cook 4–5 minutes.
- Carefully flip, add a little more water, cover, and cook another 4–5 minutes.
- Serve immediately
- Dust with powdered sugar.
- Top with whipped cream, fresh berries, maple syrup, or matcha cream.
🔥 Pro Tips
- Use ring molds for extra height.
- Keep heat very low to prevent browning too quickly.
- Don’t overmix after adding the meringue.
- Serve right away — they deflate over time.
