Description
These ultra-fluffy Japanese soufflé pancakes are lighter than air, sweeter than a bakery treat, and easier to make than you think. With a simple 5-ingredient base and a rich maple butter sauce, they are the ultimate weekend brunch experience.
Ingredients
Scale
- 2 large egg yolks (about 35g)
- 2 tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons all-purpose flour (sifted)
- 1 tablespoon cornstarch
- 1/4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- 2 large egg whites (about 60g)
- Neutral oil (for greasing pan)
- 2 tablespoons unsalted butter (for sauce)
- 2 tablespoons real maple syrup (for sauce)
- 1 tablespoon heavy cream (for sauce)
- Pinch of salt (for sauce)
Instructions
- In a medium bowl, whisk together egg yolks, milk, and vanilla extract until smooth.
- Sift in the flour and cornstarch and whisk gently until just combined. Set aside.
- In a clean, dry bowl, beat egg whites with cream of tartar on medium-high speed until frothy.
- Gradually add sugar while beating until stiff, glossy peaks form.
- Add one-third of the egg whites to the yolk batter and whisk gently to lighten.
- Add remaining whites and fold gently with a silicone spatula until no white streaks remain.
- Heat a non-stick skillet over very low heat and grease lightly with oil.
- Spoon half the batter into the pan, shaping into a 1-inch tall mound.
- Cover the pan and cook for 6-7 minutes without peeking.
- Carefully flip the pancake, cover again, and cook for another 5-6 minutes until golden and jiggly.
- Repeat with remaining batter to make two large pancakes.
- While pancakes cook, melt butter in a small saucepan, then stir in maple syrup and cream until warm and combined.
- Stack pancakes high and drizzle generously with the warm maple butter sauce.
Notes
Keep heat low to prevent burning. Do not open the lid while cooking to allow steam to rise. Fold gently to maintain air bubbles. Room temperature eggs whip better. Pancakes deflate naturally after cooking; serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 1 large pancake with
- Calories: 380
- Sugar: 18
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 28
- Fiber: 1
- Protein: 12
Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes, breakfast recipe, brunch ideas, maple butter sauce, easy pancakes