Japanese Soufflé Pancakes with Jam & Cream
Impossibly fluffy, jiggly stacked pancakes made by folding whipped egg whites into a delicate batter. Serve warm with butter, strawberry jam, and whipped cream for the classic presentation.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Whisk egg whites in a clean bowl until stiff peaks form, about 4 minutes. Set aside.
Step 2
Whisk yolks with sugar until pale, ~2 minutes. Add flour and milk, stir until smooth.
Step 3
Fold egg whites into yolk mixture in two additions. Work gently; some white streaks are fine.
Step 4
Heat butter in a non-stick skillet over medium-low until foamy. The heat must stay low to avoid burning the bottoms.
Step 5
Pour batter into 3-inch circles, leaving space between them. Cover with a lid and cook 5 minutes until bottoms are golden.
Step 6
Flip gently and cook 2 more minutes until the tops are set but the centers still jiggle slightly when you shake the pan.
Step 7
Stack two warm pancakes on a plate. Top with butter, jam, and whipped cream. Serve immediately.
Tools you’ll need
- medium bowl
- whisk
- small bowl
- 12-inch non-stick skillet
- spatula
- lid or baking sheet (to cover skillet)
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