Jiggly Soufflé Pancakes with Honey & Berries
Cloud-soft Japanese soufflé pancakes with whipped egg whites, cooked low and slow until the center jiggles. Stacked and served with fresh strawberries, warm honey, and a cold latte.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Whisk egg yolks with flour, milk, and 1 tbsp sugar until smooth and pale.
Step 2
In a separate bowl, beat egg whites until stiff peaks form, 3–4 minutes with an electric mixer.
Step 3
Fold egg whites gently into yolk mixture in three additions until no white streaks remain.
Step 4
Melt 1 tbsp butter in a nonstick skillet over medium-low heat. Pour batter into 2.5-inch circles.
Step 5
Cook pancakes 4–5 minutes per side without flipping aggressively — edges should be set, center jiggles.
Step 6
Stack pancakes on a plate. Top with sliced strawberries, drizzle with honey, serve with iced latte.
Tools you’ll need
- two medium bowls
- nonstick skillet, 10-inch
- electric mixer or whisk
- spatula
- serving plate
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