Japanese soufflé pancakes
Japanese soufflé pancakes, from above
Non vegEggOsaka

Japanese soufflé pancakes

Tall, trembling, cloud soft pancakes. Breakfast that jiggles back at you.

40 minTime
9 gProtein each
mildSpice
Café clouds2 chapters · 1 min read

Make it your way

Grandma's wayMeringue lifted pancakes steamed tall in a covered pan.
The original
287kcalsame
9 gproteinsame
1 gfibresame
40minutessame

Japanese soufflé pancakes.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Egg2, separated
Milk2 tbsp
Maida (all-purpose flour, plain flour)⅓ cup
Baking powder½ tsp
Sugar2 tbsp
Butter1 tbsp, for the pan and topping
Honey1 tbsp, to serve

Method

6 steps
  1. 1Whisk the yolks with milk, then sift in flour and baking powder and mix smooth.
  2. 2Whip the whites, adding sugar slowly, to firm glossy peaks.
  3. 3Fold the meringue into the yolk mix in three goes.
  4. 4Heat a nonstick pan on the lowest heat, wipe with butter, and pile three tall mounds. Add 1 tbsp water to the pan, cover and cook 5 minutes.
  5. 5Add a little more batter on top of each, flip gently, add water, cover and cook 5 minutes more.
  6. 6Serve straight away with butter and honey.
Serve it like this

Stack three on a warm plate, top with a pat of butter and a pour of honey, and serve immediately while they're tall.

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Make it a meal

What goes with Japanese soufflé pancakes: a bread or rice, a side, something to drink and something sweet.

On the side Miso soup20 min
On the side Kabocha no nimono25 min
A little snack Takoyaki45 min
To drink Matcha latte5 min
To drink South Indian filter coffee20 min
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