I’m sure you seen these fluffy pancakes all over social media. These are Japanese Souffle Pancakes – they’re incredible eye-catching for its tall structure and fluffy interior, they are very different from the traditional American pancakes. They are less sweet, lighter in texture and extremely soft – almost like eating air. They do require a bit of practice & patience to perfect so let me show you how.

There are 2 main components to these pancakes: egg yolk-flour mixture and the meringue.

Unlike the American pancakes where you add the wet to the dry ingredients, these pancakes require you to fold the meringue into an eggy – floury mixture instead. The meringue is what going to give you the height and make your pancakes tall. It’s important to make your meringue and fold it in properly to prevent it from deflating.

Cooking these pancakes will also be different – you will using low heat and steam to set the meringue; high heat and the pancakes will burn before it is cooked.

Once done, you can serve it with whatever you like but it is most commonly served with whipped cream and fruits.

Ingredients

2 egg yolks

2 tbsp milk

vanilla extract

½ tsp baking powder

30g flour

2 egg whites

2 tbsp sugar

½ tsp lemon juice

Whipped cream & fresh fruits

Method

1. In a bowl, combine the yolks, milk, dash of vanilla extract, baking powder and flour together. Whisk until combined.
2. In a separate bowl, whisk together the egg whites, sugar and lemon juice until stiff peaks.
3. Scoop a third of the meringue mixture into the yolk-flour mixture and mix vigorously to loosen the thick paste. Then gently fold into the remaining meringue with a spatula until just combined.
4. Prepare a slightly oiled pan on low heat. With an ice cream scoop, place one scoop into the pan, followed by a small spoonful of water (to create steam) and close the lid – let batter cook for 2 minutes.
5. Uncover and place another scoop of batter on top of the first scoop. Add a small spoonful of water again (to create steam), close the lid and let steam for another 2 minutes. Uncover and flip. Add another small spoonful of water and let steam again for another 2 minutes. Repeat with your remaining batter. Serve with whipped cream and fresh fruits.