Jiggly Souffle Pancakes with Berries & Cream
Impossibly fluffy Japanese soufflé pancakes that jiggle on the plate, topped with fresh strawberries, whipped cream, and chocolate drizzle. Takes 25 minutes but feels worth every second.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Separate 4 eggs into yolks and whites in two clean bowls.
Step 2
Whisk yolks with 1 tbsp sugar, milk, and flour until smooth.
Step 3
Beat egg whites with 1 tbsp sugar until stiff peaks form, ~3 minutes.
Step 4
Fold one-third of whites into yolk mixture gently, then fold in remaining whites until barely streaked.
Step 5
Heat 1 tbsp butter in a 10-inch nonstick skillet over medium-low until foamy.
Step 6
Pour batter to form two pancakes. Cover skillet, cook 4 minutes until bottoms are pale golden.
Step 7
Flip gently, add remaining butter, cover again, cook 3 more minutes until set but still jiggly in center.
Step 8
Repeat with remaining batter and 1 tbsp butter for two more pancakes.
Step 9
Stack pancakes on a plate. Top with strawberries, whipped cream, and chocolate sauce.
Tools you’ll need
- two mixing bowls
- whisk
- electric mixer or whisk
- 10-inch nonstick skillet
- rubber spatula
- plate
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