Servings
Font
Back
Japanese Souffle Pancake スフレパンケーキ
4.2 from 96 votes

Japanese Souffle Pancake スフレパンケーキ

Japanese Souffle Pancake features a fluffy, airy texture achieved by folding whipped egg whites into a batter of egg yolks, flour, milk, and mayonnaise. These small, thick pancakes are cooked gently at low heat or kept warm, producing a soft, jiggly center and slightly golden exterior. The recipe yields about six pancakes roughly 10 cm wide, showcasing a delicate sweetness and light mouthfeel.

Prep Time
15 mins
Cook Time
6 mins
Total Time
21 mins
Servings: 2 people
Calories: 156 kcal
Course: Breakfast, Snacks
Cuisine: Japanese

Ingredients

  • 2 egg an egg weighed about 55g, large size
  • 15 g sugar
  • ½ tbsp. mayonnaise
  • ½ tbsp. milk
  • 20 g flour
  • ¼ tsp cream of tartar

Instructions

    Cup of Yum
  1. Separate the egg yolk and the egg white into two different bowls.
  2. Keep the egg white refrigerated until it’s ready to be whipped.
  3. Set the cooking plate temperature to a very low or keep warm setting.
  4. Place egg yolk into a mixing bowl, add milk and mayonnaise and mix well
  5. Sift the flour into the yolk mixture and mix well.
  6. Make the meringue: Take the egg white out of the fridge and add a cream of tartar.
  7. Whip the egg white until bubbles start to form.
  8. Add 1/3 of sugar (5 g) to the egg white and keep whipping until fine bubbles form.
  9. Add another 1/3 of sugar and continue to whip.
  10. Add the last 1/3 of sugar and whip until the foam becomes shiny and soft peaks start to form.
  11. Take 1/3 of meringue to the egg yolk mixture and fold it in.
  12. Add another 1/3 of meringue, and again carefully fold into the yolk mixture.
  13. Pour the yolk mixture into the meringue bowl and carefully mix it all together with a spatula.
  14. Drop a spatula spoonful of the batter onto a cooking plate, then top with an additional ½ spoonful on top of each pancake to help add height and cook it for 3 minutes.
  15. Flip them over after 3 minutes and then cook for a further 3 minutes or until both sides are browned.
  16. Dust with icing sugar and syrup, and serve immediately.

Notes

  • This recipe produces approximately six small pancakes about 10 cm (3.9 inches) in diameter.
  • Mayonnaise is added to the batter to help achieve a tender and airy texture.
  • Toppings like syrup or fruit are not included in the calorie calculations for the recipe.
  • The egg sizes used are large, approximately 55 grams each, to maintain batter consistency.

Nutrition Information

Serving 3pancakes Calories 156kcal (8%) Carbohydrates 15g (5%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 165mg (55%) Sodium 88mg (4%) Potassium 122mg (3%) Sugar 7g (14%) Vitamin A 240IU (5%) Calcium 25mg (3%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 2 people

Amount Per Serving

Calories 156

% Daily Value*

Serving 3pancakes
Calories 156kcal 8%
Carbohydrates 15g 5%
Protein 6g 12%
Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 165mg 55%
Sodium 88mg 4%
Potassium 122mg 3%
Sugar 7g 14%
Vitamin A 240IU 5%
Calcium 25mg 3%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.