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–+ servings
recipe image of fresh eggs yolks whites all purpose flour cake flour milk sugar baking powder vanilla extract lemon zest juice vinegar cream of tartar whipped cream berries powdered sugar maple syrup arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight
C. Motter Cindy

Jiggly Japanese Soufflé Pancakes

Delight in the ethereal texture of these Jiggly Japanese Soufflé Pancakes, a testament to patience and culinary artistry. These pillowy soft pancakes, with their impossibly tall and wobbly appearance, are sure to impress your family and friends. Perfect for a special weekend brunch or a cozy Sunday morning.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large Eggs separated
  • 1.5 tablespoons Milk whole
  • 1/4 teaspoon Vanilla Extract
  • 1/4 cup All Purpose Flour sifted
  • 1/2 teaspoon Baking Powder
  • 2 tablespoons Sugar superfine
  • 1/4 teaspoon Cream of Tartar
  • 1 tablespoon Water
  • Toppings butter, maple syrup, and fresh berries

Equipment

  • Medium bowl
  • - Whisk
  • - Spatula
  • Non-stick skillet,
  • Lid

Method
 

Prepare the Base
  1. Sift in the flour and baking powder, whisking gently until just combined. Do not overmix.
Master the Meringue
  1. Once they become foamy, add the sugar one tablespoon at a time. Continue whisking until you reach stiff peak meringue.
The Folding Ritual
  1. Add the remaining meringue and fold with a very light touch, using a circular motion.
Preheat and Prep
    The Scooping Process
    1. After a minute, add another small scoop of batter on top of each mound to give them extra height.
    The Steaming Secret
      The Flip
      1. Gently flip it over. Add another teaspoon of water if needed, cover again, and cook for another 4 to 5 minutes.
      Serve Immediately

        Nutrition

        Calories: 250kcalCarbohydrates: 28gProtein: 8gFat: 12g

        Notes

        For the best results, use the freshest eggs you can find. The quality of the egg is the soul of this dish. These pancakes are best served immediately after cooking. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a dry non stick pan over low heat with the lid on for 1 to 2 minutes per side.
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