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Japanese pancake souffle

Japanese Soufflé Pancakes

Delicate, airy pancakes for a special breakfast. These fluffy Japanese soufflé pancakes come together from just 5 ingredients. Give them a try—you're going to love them! :)

nordia

Recipe author

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Composition / ingredients

Servings:

Eggs

Flour

Milk

Sugar

Baking powder

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 9 g

Fats 18 % 7 g

Carbohydrates 59 % 23 g

193 kcal

GI: 5 / 0 / 95

Cooking method

Cooking time: 20 min

Step 1:

Separate the whites from the yolks.
Step 2:

Stir the yolks, add the milk, and stir again.
Step 3:

Sift the flour and baking powder into the yolks and stir until smooth.
Step 4:

Whip the whites lightly, add part of the sugar, and beat for another 30 seconds or so.
Step 5:

Add the remaining sugar and beat the whites to stiff peaks.
Step 6:

Gradually fold the whipped whites into the yolks, folding gently so they stay airy.
Step 7:

Heat a nonstick skillet over low heat and brush it with a little vegetable oil.
Step 8:

Spoon the batter into the pan, cover, and cook for 3 minutes.
Step 9:

After 3 minutes, pour in 1 tablespoon of water, cover, and cook for 1 minute.
Step 10:

Gently flip the pancakes, add 2 tablespoons of water to the pan, cover, and cook for 4 minutes.
Step 11:

Serve the pancakes topped with a pat of butter and a drizzle of honey or syrup.

A pancake here is a thick, fluffy round that tastes almost like sponge cake—nothing like a thin crêpe. Japanese pancakes take it even further: so light and airy that they're closer to a soufflé. Keep that in mind before you start—you may be expecting flapjacks and end up with something else entirely!
Don't let the small amount of flour throw you off. Some versions use barely any wheat flour, or none at all.
Aim for pancakes at least ¼ inch (0.5 cm) thick, round, and golden. Stack them and serve 2–3 per plate. They pair well with all kinds of toppings—berries (blueberries, raspberries, strawberries), fruit (bananas, apples, pears), chocolate, granola, honey, and more—either folded into the batter or served alongside.
Be ready to use a little more or less flour than the recipe calls for. Go by the consistency of the batter rather than an exact weight.
Wondering whether you can swap baking soda for the baking powder, how to add each so your bake comes out fluffy, and how to avoid a soapy soda aftertaste? It's worth reading up on the difference between the two.