Japanese Soufflé Pancakes with Butter & Syrup
Impossibly fluffy, jiggly Japanese soufflé pancakes made by folding whipped egg whites into a custardy batter. Baked until golden and towering, then served stacked with butter and warm maple syrup.
- Total time
- 30 min
- Servings
- 2
- Calories
- 485
- Protein
- 8g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Separate eggs carefully. Whisk yolks with 2 tbsp milk and 1 tbsp sugar until pale, ~1 minute.
Step 2
Fold flour gently into yolk mixture with a spatula. Set aside.
Step 3
Beat egg whites with a pinch of salt until stiff peaks form, ~3 minutes. Do not overbeat.
Step 4
Fold whites into yolk mixture in two additions, gently cutting down and rotating bowl. Do not deflate.
Step 5
Heat 1 tbsp butter in a 10-inch non-stick skillet over medium-low. Pour in half the batter, cover with a lid or foil, and bake in a 300°F oven for 10 minutes until center jiggles slightly.
Step 6
Slide pancake onto a plate. Repeat with remaining 1 tbsp butter and batter. Stack both pancakes, top with remaining butter and warm maple syrup.
Tools you’ll need
- 3 bowls (for yolks, whites, and folding)
- whisk
- rubber spatula
- electric mixer or beaters
- 10-inch non-stick skillet
- lid or foil for skillet
- oven (preheated to 300°F)
- wide spatula for sliding pancake
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
