Japanese Souffle Pancakes
User Reviews
4.9
Japanese Souffle Pancakes
Description
This recipe blends dry ingredients including flour, powdered sugar, baking powder, and salt, then incorporates a wet mixture of milk, melted butter, almond extract, and egg yolk. The critical step is folding in egg whites whipped with cream of tartar until stiff peaks form, creating an aerated batter that produces the characteristic souffle texture.
The batter is cooked slowly over low heat inside 3-inch baking rings placed in a covered skillet, allowing the pancakes to rise uniformly and set gently without burning. After initial cooking, pancakes are flipped carefully to brown the other side, resulting in a golden, slightly jiggly center with a soft crumb outside.
These pancakes are traditionally served fresh, topped with syrup and a dusting of powdered sugar, emphasizing their lightness and subtle sweetness. They can be refrigerated and remain enjoyable for up to three days.
Whisking egg whites carefully by hand with cream of tartar helps achieve the right foam consistency if not using an electric mixer. The subtle almond extract adds a gentle fragrance distinct from vanilla.
Ingredients
- 1 ½ cups flour spooned and leveled
- 3 tablespoons powdered sugar
- 2 teaspoons baking powder
- ½ teapsoon salt
- 1 ¼ cups milk dairy
- 4 tablespoons butter melted
- ½ teaspoon almond extract
- 1 egg plus 3 large egg whites, large, yolk
- ½ teaspoon cream of tartar
- syrup for serving
- powdered sugar for serving
Instructions
- In a medium bowl whisk together flour, powdered sugar, baking powder, and salt.
- In a second bowl stir together milk, melted butter, vanilla or almond extract, and the egg yolk.
- In a third bowl whip the egg whites and cream of tartar 3-4 minutes until stiff peaks form.
- Stir milk mixture into dry ingredients until just combined (a few lumps are fine).
- Gently fold whipped egg whites into the batter until just incorporated (do not overmix).
- Preheat a deep skillet with a lid over low heat and spray the inside of a 3-inch baking ring (I used three rings at a time) with nonstick spray and place in the preheating pan.
- Fill each ring halfway full with batter. Place lid on the pan and allow to cook for 5 minutes.
- Slide a spatula underneath to life the pancake and ring and use tongs to quickly flip it over. Allow to cook another 2-3 minutes until golden. Repeat with remaining batter.
- Serve immediately topped with syrup and powdered sugar.
Notes
- Whisk egg whites and cream of tartar by hand starting with a back-and-forth motion to create foam, then in circular motions to reach stiff peaks.
- Serve these souffle pancakes fresh for best texture, though they can be stored in the fridge for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pancakes
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 442mg | 18% |
| Potassium | 235mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 684IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 221mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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