Description
These Jiggly Japanese Soufflé Pancakes are cloud-like, airy, and irresistibly fluffy. With a melt-in-your-mouth texture and a signature wobble, they bring a touch of café-style magic right to your breakfast table.
Ingredients
2 large eggs, separated
1 tablespoon milk
1/4 teaspoon vanilla extract
1/4 cup cake flour
1/4 teaspoon baking powder
1/8 teaspoon cream of tartar or 1/2 teaspoon lemon juice
2 tablespoons sugar
1/2 tablespoon oil or butter, for greasing
Instructions
1. Separate the egg yolks and whites into two clean bowls.
2. In the yolk bowl, whisk together egg yolks, milk, and vanilla extract until smooth.
3. Sift in the cake flour and baking powder. Stir gently to combine without overmixing.
4. To the egg whites, add cream of tartar or lemon juice. Beat with a hand mixer until foamy.
5. Slowly add sugar to the whites while continuing to beat until stiff, glossy peaks form.
6. Fold one-third of the meringue into the yolk batter to lighten it, then carefully fold in the remaining meringue in two batches.
7. Preheat a non-stick pan on low heat. Lightly grease both the pan and the inside of round ring molds.
8. Scoop batter into the molds, stacking the batter high.
9. Add a tablespoon of water to the pan and cover with a lid. Let cook for 4–5 minutes.
10. Gently flip the pancakes using a spatula and tongs. Cover and cook for another 4–5 minutes.
11. Remove from the molds, plate, and serve warm with toppings of choice.
Notes
Do not skip the lemon juice or cream of tartar—this keeps your meringue strong and stable.
Use ring molds for the best rise and structure; without them, pancakes may spread.
Cook low and slow. Rushing the heat can brown the outside too fast while leaving the inside undercooked.
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 6g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 105mg
Keywords: soufflé pancakes, jiggly pancakes, fluffy pancakes