Description
Golden, towering, and jiggly Japanese soufflé pancakes made with just five simple ingredients. These airy, cloud-like pancakes are baked in a steamy oven for the perfect tender texture.
Ingredients
Scale
- 4 large eggs (separated, whites cold)
- 3 tablespoons granulated sugar (divided)
- 3 tablespoons whole milk
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter (melted)
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Separate the eggs, placing whites in a clean, grease-free bowl and yolks in a separate bowl.
- Whisk the egg yolks with 1 tablespoon of sugar, milk, melted butter, and vanilla until smooth and pale.
- Sift in the flour and whisk gently until just combined. Set aside.
- Beat the egg whites on medium speed until foamy. Add cream of tartar and salt.
- Increase speed to medium-high and slowly add remaining 2 tablespoons of sugar. Beat until stiff, glossy peaks form.
- Stir one-third of the meringue into the yolk batter to lighten it.
- Gently fold in the remaining meringue using a silicone spatula until just combined. Do not overmix.
- Preheat oven to 350°F (175°C). Place a rimmed baking sheet on the bottom rack.
- Heat an 8-inch non-stick skillet on the stovetop over low heat with a pat of butter. Once foaming, turn off heat.
- Scoop batter into the pan in tall mounds (about 4-5 pancakes).
- Cover the skillet with a lid and place in the oven on the middle rack above the baking sheet.
- Pour 1/2 cup hot water into the baking sheet to create steam.
- Bake covered for 15 minutes without opening the oven.
- Remove the lid and bake for another 5-10 minutes until golden and firm to the touch.
- Serve immediately with powdered sugar and maple syrup.
Notes
Ensure bowls are completely grease-free for the meringue. Do not open the oven during the first 15 minutes of baking to prevent collapsing. The water bath is essential for creating steam and a soft interior. These are best eaten fresh.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 8
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 12
- Protein: 4
Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes, breakfast recipe, easy brunch, 5 ingredient recipe