5 from 16 votes
Japanese Souffle Pancakes
Japanese Souffle Pancakes are delicate and fluffy pancakes made by folding whipped egg whites into a batter of egg yolks, sugar, milk, and flour with baking powder. These pancakes cook slowly using metal ring molds on low heat, resulting in a tall, airy texture with a softly jiggly center. Their light sweetness and soft structure make them ideal for a special breakfast or dessert served hot and immediately after cooking.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
Calories:
243 kcal
Course:
Breakfast, Brunch
Cuisine:
Japanese
Ingredients
- 4 egg yolk
- 1/3 cup granulated sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 egg white
Instructions
- Batter: Mix together the egg yolks, sugar, milk, and vanilla. In a separate bowl, mix the flour, baking powder and salt. Stir the dry ingredients into the yolks mixture just until no large lumps remain.
- Beat Egg Whites: In another large bowl, beat the egg whites with a hand mixer until stiff peaks. Gently fold the egg whites into the pancake batter, just until incorporated.
- Cook: Lightly grease a large skillet with butter or cooking spray, over LOW heat. Grease 3.5-inch (9 cm) metal ring molds* well with butter (as many as can fit at a time in your skillet) and set them in the middle of the pan over LOW heat. Fill the molds 2/3 with batter, then cover the pan with a lid and cook for about 10 minutes, until the center of the pancakes are only slightly jiggly.
- Flip: Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside. (I like to slide a spatula under the pancake and place another spatula on the top of the pancake ring mold, flip, then place it back in the pan and slide the spatula out.) Cover and cook for another 5 minutes or so, until cooked through, but soft.
- Serve with butter, syrup, and berries.
Cup of Yum
Notes
- Whip egg whites at medium speed for more stable air bubbles.
- Cook pancakes slowly on low heat to ensure they cook through without browning too much.
- Do not overfill molds; fill them about two-thirds full.
- Serve pancakes immediately to enjoy their soft and airy texture.
- Aluminum foil can be shaped into ring molds if you don't have metal ones.
Nutrition Information
Calories
243kcal
(12%)
Carbohydrates
38g
(13%)
Protein
11g
(22%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
134mg
(45%)
Sodium
424mg
(18%)
Potassium
174mg
(4%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
240IU
(5%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 243
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 134mg | 45% |
| Sodium | 424mg | 18% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 240IU | 5% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.