Fluffy Japanese pancakes, also known as soufflé pancakes, are a dreamy treat that feels like biting into a cloud. With their thick, airy texture and delicate golden edges, these pancakes rise to impressive heights thanks to whipped egg whites, giving them a soft, jiggly appearance. Each bite is melt-in-your-mouth tender, with a light sweetness that pairs perfectly with a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of whipped cream. Often served stacked, these pancakes are not just a delicious indulgence but a visually stunning dish, ideal for a decadent breakfast or a sweet afternoon treat.
Total Time:
40 mins
Ingredients
- 2 eggs, separated (you will have 1 yolk leftover, which can be frozen to use in another recipe)
- 25g natural full-fat yogurt
- 70g whole Milk
- 70g Plain Flour
- ¼ tsp Vanilla Extract
- 13g Unsalted Butter
- 25g Caster Suger
- vegetable oil or spray oil, for frying
- Butter, Maple, Syrup, Honey, Berries, or Whipped Cream to serve (optional)
Method
- STEP 1
Put the two egg whites into a small bowl and freeze for 10 minutes until just starting to freeze at the edges.
- STEP 2
Meanwhile, put one of the egg yolks in a medium bowl with the yogurt and milk, and mix well. Sift the flour and whisk it in, followed by the vanilla – it should resemble a runny custard. Fill a larger bowl with ice, then sit the medium bowl on top to keep the batter cold.
- STEP 3
Melt the butter in a pan over low heat and, as soon as it’s liquid, pour the butter into the flour mixture, whisking lightly until just combined. Remove the egg whites from the freezer, put in a stand mixer, and whisk briefly. Gradually add the sugar, and continue to whisk for 3 minutes until you have a fluffy meringue. Spoon the meringue into the flour mixture, and gently fold in using a large metal spoon or spatula until fully incorporated, being careful not to over-mix.
