top of page
Search

Japanese Souffle Pancakes

  • Oct 27, 2025
  • 1 min read

4 eggs, separated

1/4 cup granulated sugar

1/2 cup cake flour or all purpose flour

1/2 tsp baking powder

1 pinch salt

3 tbsp whole milk, can sub other milks

1/2 tsp vanilla extract

4 tbsp water, for cooking

butter, for cooking


Whisk the egg yolks, milk, and vanilla in a bowl.

Add flour, baking powder, and salt to the egg yolk mixture. Mix well and set aside.

With an electric hand mixer or stand mixer with whisk attachment, beat egg whites until frothy. Add sugar and continue to beat egg whites to stiff peaks.

Being careful not to overmix, fold in the whipped egg whites 1/3 at a time.

Cook on a buttered skillet over medium heat, flipping when the bottom is golden brown.


NOTE: some chefs prefer to steam the pancakes by cooking in a pan and adding a table spoon of water carefully between the pancakes, cover immediately and let cook for a couple minutes before flipping. Both methods have worked well for us!

 
 
 

Recent Posts

See All
Lentils with Caramelized Onions

Serves 4 Ingredients 1 cup brown lentils, rinsed 3 cups water or vegetable broth 2 medium yellow onions, thinly sliced 2 tbsp olive oil 1 tsp kosher salt, divided ½ tsp ground cumin (optional) Freshly

 
 
Pico de Gallo

Ingredients 2 tomatoes, diced ¼ red onion, diced 1 jalapeño, minced Handful cilantro, chopped Juice of 1 lime Salt to taste Instructions Combine all ingredients in a bowl. Toss well and adjust seasoni

 
 
Flour Tortillas

MAKES 6–8 small Ingredients 1½ cups flour ½ tsp baking powder 1 tsp salt ¼ cup butter, melted ½ cup warm water Instructions Mix flour, baking powder, and salt. Add melted butter and warm water; mix in

 
 

Comments

Commenting on this post isn't available anymore. Contact the site owner for more info.
bottom of page