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Japanese Souffle Pancakes

Delightfully fluffy pancakes that offer a soft and airy texture, perfect for a breakfast treat or afternoon snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the pancake batter
  • 65 g Egg white Ensure egg whites are free from any yolk for optimal whipping.
  • 5 g Lemon juice Adds brightness to the flavor.
  • 25 g Granulated sugar May adjust for sweetness preference.
  • 5 g Cornstarch Helps with texture.
  • 35 g Egg yolk
  • 35 g Cake flour Can substitute with all-purpose flour for a different texture.
  • 3 pinches Salt Balances sweetness.
  • 15 g Milk

Method
 

Preparation
  1. Sift the cake flour and salt together. Lightly oil a non-stick pan and set it on low heat.
Whipping the egg whites
  1. Add lemon juice to egg whites and whip until frothy. Gradually add half the sugar and whip to a soft peak.
  2. Add the remaining sugar and continue whipping until stiff peaks form.
Mixing the batter
  1. Incorporate cornstarch into whipped egg whites until smooth. Add egg yolks and mix until blended.
  2. Sift in the flour and salt, then fold gently. Add milk and mix until well combined.
Piping the pancakes
  1. Pipe half the batter into the preheated pan, stacking it high for thick pancakes. Add water to the pan, cover, and cook for 3 minutes.
Finalize cooking
  1. Pipe the remaining batter on top of the pancakes, stack high again, add more water, cover, and cook for 4 minutes.
  2. Monitor edges and flip gently when dry. Continue cooking until golden brown.
Serve
  1. Remove pancakes when they feel dry and serve warm with desired toppings.

Notes

For best texture, use room temperature eggs and experiment with toppings like fresh fruits, honey, or matcha.