Japanese Soufflé Pancakes

I’ve jumped on the Japanese soufflé pancake bandwagon before, but this time I wanted to master them freeform, without foil moulds. They’re the lightest pancakes you’ll ever make, though they’re also the most faffy. A frying pan with a lid is ideal, but if you don’t have one, improvise with a larger pan turned upside down.

Japanese Souffle Pancakes
Japanese Souffle Pancakes

Makes 4

Hands-on Time 10 minutes

Cooking Time 16 minutes

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Ingredients

  • 2 large eggs (only 1 yolk needed)

  • 1½ tbsp self-raising flour

  • Pinch of fine salt

  • ½ tbsp full-fat milk

  • ¼ tsp vanilla extract

  • 1 tbsp caster sugar

  • 1 tsp oil (flavourless, e.g., sunflower or vegetable)

  • Drop of water

Equipment

  • 2 medium bowls

  • Whisk

  • Spatula

  • Piping bag

  • Large deep-sided frying pan with lid

  • Brush

  • Flat spatula or fish slice

Method

1. Prepare the Egg Mixtures

  • Separate the eggs. Place the whites in one bowl and 1 yolk in another.

  • Add the flour, salt, milk, and vanilla to the egg yolk. Whisk for 1 minute until thick and pale yellow.

2. Make the Meringue

  • Whisk the egg whites until soft peaks form. Gradually add the sugar while whisking until stiff, glossy peaks form.

3. Combine the Mixtures

  • Fold ¼ of the meringue into the yolk mixture to loosen it.

  • Gently fold in the remaining meringue until no streaks remain.

4. Cook the Pancakes

  • Heat the frying pan over very low heat for 1 minute. Add the oil and brush it around the pan.

  • Pipe 4 small mounds of batter into the pan using two-thirds of the mixture. Add a drop of water to the pan and cover. Cook for 4 minutes.

  • Pipe the remaining batter on top of the pancakes, cover, and cook for another 4 minutes.

  • Flip the pancakes with a flat spatula in one quick motion. Cover and cook for 8 minutes until golden and puffed up.

Enjoy!

Japanese Souffle Pancakes
Japanese Souffle Pancakes