These Japanese souffle pancakes are tall, jiggly, and impossibly light thanks to a cloud of whipped egg whites. A spoonful of water in the pan creates the steam that cooks them through. If you love tall pancakes, do not miss our Fluffy Japanese-Style Pancakes and Classic Syrniki (Cottage Cheese Pancakes), or try our Fluffy Apple Pancakes with Yogurt and Chia.
Ingredients
- 2 eggs, separated
- 60 ml (1/4 cup) milk
- 60 g (1/2 cup) all-purpose flour
- 60 g (1/4 cup + 1 tbsp) sugar
- Pinch of salt
- Oil for the pan
Instructions
- Separate the whites from the yolks. Beat the whites with the sugar and salt to stiff peaks.
- In another bowl, whisk the yolks with the milk, add the flour, and stir until smooth. Gently fold the meringue into the yolk mixture in portions.
- Heat a skillet, grease lightly, and spoon in the batter. Add a few drops of water to the pan and cook the pancakes covered on low heat until done.
Tips
- Beat the whites to firm, glossy peaks — this is what makes the pancakes tall. Allrecipes has solid meringue tips if your whites refuse to peak.
- Fold the meringue in gently to keep all the air in the batter.
- Serve immediately — souffle pancakes start to deflate as they sit.
Nutrition: per 100 g — 159 kcal, protein 17 g, fat 3 g, carbs 14 g.