Japanese Soufflé Pancakes

Name: Japanese Soufflé Pancakes
Prep time: 25 min
Cook time: 24 min
Total time: 49 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 3 yolks (54 g) large egg yolks, at room temperature; 2 tablespoons (30 ml) whole milk, at room temperature; ½ teaspoon (2½ ml) pure vanilla extract; ⅓ cup (40 g) cake flour, sifted; ¼ teaspoon (1.2 g) baking powder; 3 whites (100 g) large egg whites, cool room temperature, no yolk; ½ teaspoon (2½ ml) fresh lemon juice; 3 tablespoons (38 g) granulated sugar; 1 teaspoon (5 ml) neutral oil, such as canola, for greasing the pan and rings; 3 tablespoons (45 ml) water, for steaming; 1½ tablespoons (21 g) unsalted butter, cold, divided into 3 pats; 3 tablespoons (60 ml) maple syrup, warmed

From the MyKitchenBank Kitchen

Tall, jiggly, cloud-like pancakes made by folding a stable meringue into a rich batter and steaming them slowly on a covered skillet. Serve warm with butter, maple syrup and whipped cream.

Prep: 25 min
Cook: 24 min
Total: 49 min
Makes: 6 pancakes (3 servings of 2 pancakes)

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Ingredients

3 servings

For the batter
3 yolks (54 g) large egg yolks, at room temperature
2 tablespoons (30 ml) whole milk, at room temperature
½ teaspoon (2.5 ml) pure vanilla extract
⅓ cup (40 g) cake flour, sifted
¼ teaspoon (1.2 g) baking powder
For the meringue
3 whites (100 g) large egg whites, cool room temperature, no yolk
½ teaspoon (2.5 ml) fresh lemon juice
3 tablespoons (38 g) granulated sugar
For cooking
1 teaspoon (5 ml) neutral oil, such as canola, for greasing the pan and rings
3 tablespoons (45 ml) water, for steaming
To serve
1½ tablespoons (21 g) unsalted butter, cold, divided into 3 pats
3 tablespoons (60 ml) maple syrup, warmed

Equipment (8)

Large non-stick skillet with a tight-fitting lid, 10–12 inch (25–30 cm)
Electric hand mixer or stand mixer with whisk
Large clean glass or metal bowl for the meringue
Medium bowl for the batter
Six 3-inch (8 cm) tall metal ring molds, or parchment strips with clips (optional)
Large piping bag or zip-top bag (optional, for portioning)
Thin flexible spatula
Digital scale

Steps

Before you start

Separate the eggs while cold (easier), then let the whites and yolks sit about 15 minutes. Make sure there is no trace of yolk in the whites.
Wipe the mixing bowl and beaters with a little vinegar or lemon juice and dry them completely; any grease prevents the meringue from whipping.
Make 6 collars: cut 6 strips of parchment 3 inches (8 cm) tall; or use greased 3-inch (8 cm) ring molds. Rings are optional but give the tallest pancakes.
Have everything measured before you start; the meringue must be folded in and cooked right away or it deflates.

1
Prepare pan and rings
- If using rings, brush the insides lightly with oil.
- If using parchment, wrap each 3-inch (8 cm) strip into a ring and secure with a clip, then oil it lightly.
- Lightly wipe the skillet with oil using a paper towel; it should look barely glossy, not pooled.
- Set the skillet over the lowest heat for now, not yet hot.
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Ready when: Rings are oiled and skillet is lightly coated.
Tip: Too much oil makes the pancakes fry and brown unevenly.
2
Make the yolk batter
- In the medium bowl, whisk the egg yolks, milk and vanilla until smooth.
- Sift the cake flour and baking powder over the top.
- Whisk gently just until no dry flour remains and the batter is smooth and thick, about 30 seconds.
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Ready when: Smooth, pale yellow, thick batter with no lumps.
Tip: Don't overmix; it develops gluten and makes the pancakes dense.
3
Whip to foamy
- In the clean, dry large bowl, beat the egg whites and lemon juice on medium speed for about 1 minute until foamy and opaque, with small even bubbles.
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Ready when: Whites are white, foamy and just beginning to hold a trail.
4
Build the meringue
- With the mixer running on medium-high, add the sugar 1 tablespoon at a time, waiting about 20 seconds between additions.
- Then beat on high for 2–4 minutes until the meringue is glossy, stiff and holds a firm peak that stands straight up when the beaters are lifted.
- It should not be dry or grainy.
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Ready when: Stiff, glossy peaks that stand straight; the bowl can be tipped without the meringue sliding.
Tip: Stop as soon as peaks are stiff; overbeaten meringue turns clumpy and won't fold smoothly.
5
Fold batter and meringue
- Stir one-third of the meringue into the yolk batter with a whisk to loosen it.
- Add the lightened batter back to the remaining meringue and fold with a large spatula, cutting down the middle and sweeping up the side, rotating the bowl, about 15 to 20 strokes until no white streaks remain.
- Work quickly and gently.
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Ready when: Batter is uniform, billowy and thick enough to mound, with no streaks.
Tip: Use the batter immediately; it deflates within minutes.
6
Heat skillet and portionOven 275°F / 135°C
- Heat the oiled skillet over low heat for 1 minute (about 275°F / 135°C surface).
- Set the rings in the pan if using.
- Scoop or pipe the batter, filling rings about three-quarters full, or spoon 3 tall mounds about 3 inches (8 cm) wide, leaving 2 inches (5 cm) between them.
- Top each mound with a small second spoonful to make it tall.
- Work in two batches of 3.
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Ready when: Mounds stand about 1½ inches (4 cm) tall.
Tip: If the pan is too hot the bottoms will burn before the centers set; keep the heat low.
7
Steam first side
- Add 1½ tablespoons of the water to the empty spaces of the pan (not on the batter), and immediately cover with the lid.
- Cook over low heat for 6 minutes without lifting the lid.
- The bottoms should be pale golden and the tops should look slightly set.
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Ready when: Bottoms are pale golden brown and the tops are mostly set, with no wet batter at the surface edges.
Tip: Lifting the lid early lets steam escape and the pancakes may collapse.
8
Flip carefully
- Add 1 tablespoon more water to the pan, slide a thin spatula under each pancake (run it around the ring first to release) and flip in one confident motion.
- Lift off the rings if using.
- Cover and cook another 5 minutes.
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Ready when: Both sides are golden; a skewer into the center comes out clean and pancakes spring back lightly when tapped.
Tip: If a pancake looks wet in the middle, flip it back and cook 1–2 minutes longer.
9
Cook second batch
- Transfer the first batch to a plate.
- Wipe the pan, re-oil lightly, and repeat portioning and cooking with the remaining batter.
- Because the batter deflates as it waits, fold gently once more if it has settled.
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Ready when: Second batch is golden on both sides and cooked through.
Tip: Rinse and re-wipe the rings between batches so the batter doesn't stick.
10
Serve right away
- Stack 2 pancakes on each of 3 plates, top each with a pat of cold butter, and drizzle with warm maple syrup.
- Serve immediately while the pancakes are still tall and jiggly.
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Ready when: Pancakes jiggle when the plate is gently shaken.
Tip: They begin to settle within minutes, so serve right away.

Good to know

Tips

A stable, stiff meringue is the key; stop whipping when peaks stand straight and glossy.
Keep the heat very low: the pancakes should steam gently rather than sear. Adjust the burner if the bottoms color before 6 minutes.
Flip with confidence using a wide thin spatula; hesitating tends to tear the pancake.
Cooking in rings or parchment collars gives the tallest, neatest pancakes, but freeform mounds taste just as good.

Make ahead

Not recommended; the meringue must be folded and cooked right away. You can sift the dry ingredients and separate the eggs up to 1 day ahead (cover and refrigerate, then bring to cool room temperature).

Storage & reheating

Best eaten immediately. Cover leftovers and refrigerate up to 2 days; they will deflate. Freeze up to 1 month, separated by parchment. Reheat in the microwave 20–30 seconds or in a 300°F (150°C) oven for 5–8 minutes covered with foil.

Substitutions

cake flour → 1 tablespoon cornstarch plus 2 tablespoons plus 2 teaspoons (about 32 g) all-purpose flour, sifted together. Approximates cake flour for a tender crumb.
fresh lemon juice → ¼ teaspoon cream of tartar. Stabilizes the meringue equally well.
whole milk → unsweetened oat or soy milk. Works well for a dairy-free batter; use a neutral oil spread or skip the butter topping.
maple syrup → honey or powdered sugar with whipped cream. Serve with fresh berries if desired.