PREP TIME

10

COOK TIME

23

TOTAL TIME

33

Japanese
Soufflé
Pancake

What is it?

Japanese soufflé pancakes are a hybrid of airy soufflés and flat, sweet American-style pancakes—they call for the same ingredients, like flour, eggs, sugar, milk, and baking powder, just much less of it.. Copious amounts of billowy meringue, whipped egg whites stabilized with sugar and cream of tartar, are folded into the pancake batter, making them incredibly fluffy.

Ingredients

2 to 3 servings

How To:

  1. Separate the 4 eggs—you'll need 4 egg whites in a large bowl and 2 egg yolks in separate.
  2. To the egg yolks, add the flour, baking powder, vanilla, salt, milk, and oil. Whisk until smooth.
  3. Add egg whites and cream of tartar. Then, whisk until the egg whites are glossy and form firm peaks.
  4. Add about half of the remaining meringue and use a spatula to gently fold it in.
  5. Use a large spoon to scoop 3 evenly sized pancakes with the batter piled up high.
  6. Immediately cover with a lid and let the pancakes cook for 10 minutes. It should cook very slow.
  7. Carefully flip all 3 pancakes. The bottoms, now on top, will be a deep golden brown.
  8. Serve the pancakes right away!—leftovers aren't great. The pancakes may deflate a little, but that's okay!