Japanese Soufflé Pancakes

Japanese soufflé pancakes use many of the same basic ingredients found in classic American pancakes, including eggs, milk, and flour. What makes them different is their incredible height and airy texture. The secret comes from whipped egg whites that are beaten into a glossy meringue and gently folded into the batter.

To help the pancakes rise tall and keep their shape, the batter is cooked inside metal pastry rings. Low heat is extremely important when making these pancakes, allowing them to cook slowly and develop their soft, custard-like center. These delicate pancakes are perfect for breakfast, brunch, snacks, or even dessert.

Ingredients

Makes:

8 pancakes

4 large eggs, separated into 4 chilled egg whites and 2 egg yolks

6 tablespoons granulated sugar

2 teaspoons vanilla extract

1 teaspoon baking powder

6 tablespoons cake flour

1/4 cup cold milk

1/2 teaspoon fresh lemon juice

1/2 teaspoon kosher salt

Unsalted butter, for greasing and serving

Maple syrup, for serving

Optional toppings: confectioners’ sugar, whipped cream, and fresh berries

Instructions

Step 1

Place the chilled egg whites into the bowl of a stand mixer or a medium mixing bowl and set aside. Add the egg yolks to a separate large bowl. Whisk in 1 tablespoon of the sugar along with the vanilla extract and baking powder until combined. Add the cake flour and milk, whisking until the batter becomes smooth.

Step 2

Add the lemon juice and salt to the egg whites. Using either a stand mixer fitted with a whisk attachment or a hand mixer, beat on medium speed until the mixture becomes foamy, about 1 minute. Slowly add the remaining 5 tablespoons of sugar while continuing to mix.

Increase the speed to high and whip until stiff, shiny peaks form and the meringue doubles in volume, about another minute. Be careful not to overmix.

Step 3

Place a nonstick skillet with a lid over the lowest possible heat setting. Keep the lid nearby.

Step 4

Using a rubber spatula, gently fold about one-third of the whipped egg whites into the yolk batter until mostly combined. Add half of the remaining meringue and fold carefully again. Finally, fold in the last portion just until no white streaks remain.

Step 5

Lightly butter the skillet and the insides of four pastry rings that are about 3 inches wide and at least 1 1/2 inches tall. To test the pan temperature, sprinkle in a few drops of water. The water should quietly evaporate without sizzling aggressively.

Arrange the greased pastry rings in the skillet and spoon slightly less than 1/2 cup of batter into each ring. Cover with the lid and cook over very low heat until the pancakes puff up and small bubbles appear on the surface, about 3 to 4 minutes.

Step 6

Remove the lid and carefully slide a spatula underneath each pancake while using another spatula to support the top. Gently flip the pancakes while they remain inside the rings. Cover the skillet again and continue cooking until the pancakes are fully set and spring back lightly when touched, about 2 to 3 more minutes.

Transfer the finished pancakes to a serving plate. Re-grease the pan and rings before repeating the process with the remaining batter.

Step 7

Serve immediately with butter and maple syrup. Add powdered sugar, whipped cream, fresh berries, or any preferred toppings if desired.