Jiggly Soufflé Pancakes with Chocolate & Syrup
Impossibly fluffy Japanese soufflé pancakes with whipped egg whites folded into a delicate batter, baked until golden and jiggly. Serve stacked with chocolate cake and syrup for the ultimate indulgent breakfast.
- Total time
- 30 min
- Servings
- 2
- Calories
- 380
- Protein
- 11g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 325°F. Separate eggs, making sure no yolk reaches the whites.
Step 2
Whisk yolks with 1 tbsp sugar until pale, ~1 minute. Stir in milk and flour until smooth.
Step 3
In a clean bowl, whip egg whites with remaining 2 tbsp sugar until stiff peaks form, ~3 minutes.
Step 4
Fold whites into yolk mixture in two additions until just combined; do not overmix or deflate.
Step 5
Butter a 12-inch nonstick skillet or cast iron. Pour batter into 2 pancakes. Bake 12–14 min until golden and jiggly in center.
Step 6
Stack warm pancakes on a plate. Crumble chocolate cake on top, drizzle with syrup, and serve immediately.
Tools you’ll need
- oven
- 12-inch nonstick skillet or cast iron
- mixing bowl
- whisk
- spatula
- measuring cups and spoons
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