Description
These jiggly Japanese soufflé pancakes are light, fluffy, and irresistibly soft. Made by whipping egg whites into a meringue and gently folding them into the batter, they rise tall and have a signature jiggle. Perfect for a special breakfast or brunch treat.
Ingredients
- 2 large eggs (separated)
- 1 tablespoon whole milk
- ¼ teaspoon vanilla extract
- ¼ cup cake flour (sifted)
- ¼ teaspoon baking powder
- 2 tablespoons sugar
- ½ teaspoon lemon juice or vinegar
- Oil or butter (for greasing the pan)
- Water (for steaming)
Instructions
- Separate the egg whites and yolks into two bowls.
- In the yolk bowl, add milk and vanilla extract. Mix until combined.
- Sift in the cake flour and baking powder. Mix until smooth and no lumps remain.
- In the egg white bowl, add lemon juice or vinegar. Whip the egg whites until foamy, then gradually add sugar while beating until stiff peaks form.
- Fold one-third of the meringue into the yolk batter to lighten it. Then gently fold in the remaining meringue in two batches, being careful not to deflate the mixture.
- Preheat a nonstick pan over the lowest heat and lightly grease it with oil or butter.
- Spoon the batter into tall mounds (2-3 per batch), stacking vertically for height. Add a few teaspoons of water to the pan and cover with a lid to steam.
- Cook for about 4-5 minutes on one side, then carefully flip. Add more water, cover, and cook another 4-5 minutes until cooked through and golden.
- Gently remove and serve immediately with toppings like butter, syrup, whipped cream, or fruit.
Notes
- Use cold egg whites to achieve better meringue stability.
- Do not overmix when folding to keep the batter airy.
- Cook on low heat to prevent burning before the inside is cooked.
- Steaming is crucial for keeping the pancakes moist and fluffy.
- Serve immediately for the best texture and jiggle!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 6g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
