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A tasty recipe for light and fluffy Japanese pancakes that puff up like a soufflé
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Light and Fluffy Japanese Pancakes

These delicious light and fluffy Japanese Pancakes are a custard-like soufflé pancake made with eggs, cake flour, milk, sugar, and fresh lemon juice.  
Course Breakfast
Cuisine Breakfast
Keyword breakfast, pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 84kcal
Author Amee

Ingredients

  • 2 egg yolks chilled
  • 4 egg whites chilled
  • 6 tbsp cane sugar
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 6 tbsp unbleached cake flour * such as King Arthur brand
  • ¼ cup whole milk
  • ½ tsp fresh lemon juice
  • ½ tsp salt
  • cooking spray *for greasing molds

Instructions

  • First, start by placing the egg yolks, 1 tbsp sugar, vanilla and baking powder in a large bowl and whisk until mixed.
  • Then add flour and milk and whisk until blended.
  • Place egg whites in the bowl of a stand mixer and add lemon juice and salt.
  • Using the whisk attachment, whip on medium speed until foamy (about a minute)
  • Continue to whip while slowly adding in the remaining 5 tbsp of cane sugar.
  • Turn up the mixer to high speed and whip until stiff, glossy peaks form and meringue doubles in size. This will take about a minute. Be sure to not overbeat the meringue.
  • Heat a non-stick skillet with a lid over low heat
  • Coat the inside of the ring mold with cooking spray (can also use butter but spray is easier)
  • Using a rubber spatula, gently fold the meringue into the egg yolk mixture, ⅓ cup at a time, until just mixed and no streaks remain.
  • Remove the lid from the skillet and spray the pan with cooking spray.
  • Pour ½ cup of batter into each 3" wide pastry ring and place the lid back on the skillet
  • Cook on low heat until they begin to rise and start bubbling (about 3-4 minutes)
  • Remove the lid and slide a flat spatula (carefully, they are fragile) and flip the pancake in the ring to cook the other side.
  • Replace lid and cook until pancakes spring back to the touch (about 2-3 minutes)
  • Repeat until all pancakes are done.
  • Serve with butter, real maple syrup, fresh berries, and powdered sugar, if desired

Nutrition

Calories: 84kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 237mg | Potassium: 45mg | Fiber: 1g | Sugar: 10g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg