Japanese Soufflé Pancakes with Strawberries
Impossibly fluffy, jiggly soufflé pancakes made with whipped egg whites folded into a custard base. Baked until golden and served warm with butter and fresh strawberries.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 325°F. Butter a 10-inch nonstick skillet or cake pan lightly.
Step 2
Whisk egg yolks with 2 tbsp sugar and 1 tbsp vanilla until pale and thick, ~2 minutes.
Step 3
Sift flour over the yolk mixture, then add milk. Stir until smooth; let rest 1 minute.
Step 4
Beat egg whites with a pinch of salt until stiff peaks form, 3–4 minutes. Fold gently into batter in two additions.
Step 5
Pour batter into prepared pan. Bake on the middle rack for 18–22 minutes until puffed, jiggly in center, edges set.
Step 6
Slide onto a plate, top with sliced strawberries and a knob of butter. Serve immediately.
Tools you’ll need
- 10-inch nonstick skillet or cake pan
- whisk
- electric mixer or hand mixer
- rubber spatula
- sifter or fine-mesh strainer
- oven thermometer (optional but recommended)
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