Japanese Soufflé Pancakes
Japanese Souffle Pancakes
Japan's viral impossibly jiggly soufflé pancakes — each pancake is 3 inches tall, light as a cloud, and wobbles dramatically when touched. The secret is meringue folded into the batter and steam-cooking in ring moulds on the lowest possible heat.
- Total
- 50 min
- Serves
- 2
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Mix egg yolks, milk, flour, vanilla and baking powder into a smooth batter.
About 5 min
Whip egg whites with cream of tartar until foamy; gradually add sugar and whip to stiff, glossy peaks (meringue).
About 14 min
Fold meringue into the yolk batter in 3 additions using a gentle folding motion — do not deflate. Stop when just combined.
About 14 min
Grease a non-stick pan and 7 cm ring moulds. Place on the lowest heat setting with a splash of water in the pan to create steam. Fill moulds with batter. Cover with a lid. Cook 5–6 minutes, carefully flip, cover and cook 5 more minutes.
About 14 min
Slide off the ring moulds carefully. Serve immediately — they will deflate. Top with whipped cream, strawberries and maple syrup. Jiggle the plate to demonstrate.
About 3 min
Nutrition per serving (estimate)
- Calories
- 340
- Protein
- 14 g
- Carbs
- 42 g
- Fat
- 14 g
- Fibre
- 2 g
- Sugar
- 24 g
- Sodium
- 220 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.