Light and Fluffy Japanese Souffle Pancakese

• Prepare the batter base: Separate the eggs into two bowls. Add the milk and vanilla to the egg yolks and whisk until smooth. Sift in the flour and baking powder, then mix gently until you have a thick, lump free batter.
• Whip the egg whites: Add the cream of tartar or lemon juice to the egg whites. Whisk until foamy, then gradually add the caster sugar. Continue whisking until soft, glossy peaks form.
• Fold the mixture: Spoon one third of the whipped egg whites into the yolk batter and fold gently to loosen it. Add the remaining whites in two additions, folding carefully to keep as much air as possible.
• Prepare the pan: Heat a non stick frying pan over the lowest heat and lightly grease with butter or oil. Use metal rings if you want extra height, greasing the inside well.
• Cook the pancakes: Spoon the batter into the pan, stacking it slightly higher in the centre. Add a tablespoon of water to the pan, cover with a lid, and cook gently for 4 to 5 minutes.
• Flip and finish: Carefully flip the pancakes, add another splash of water, cover again, and cook for a further 3 to 4 minutes until set and springy.
• Serve warm: Lift the pancakes onto plates and serve immediately while tall and fluffy.

Tips for Perfect Souffle Pancakes

Why did my pancakes collapse?

This usually happens if the egg whites were overmixed or folded too roughly. Gentle folding and low heat are essential.

Can I cook them without rings?

Yes, but keep the batter tall and cook very slowly with a lid. Rings help with height but are not essential.

How do I stop them browning too quickly?

Cook on the lowest possible heat and always use a lid with steam. High heat will set the outside before the inside cooks.

Can I flavour the batter?

You can add a little lemon zest or swap vanilla for almond extract for a subtle variation.

Serving Suggestions

• Dust with icing sugar and serve with fresh berries
• Add whipped cream and a drizzle of maple syrup
• Serve with sliced banana and honey

Storage

Room temperature

These pancakes are best eaten straight away. They do not keep well once cooled.

Refrigerator

Not recommended, as the texture will deflate and become rubbery.

Freezing

Freezing is not advised, as souffle pancakes lose their light structure once thawed.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 26g
• Protein: 8g
• Fat: 9g
• Saturated fat: 4g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs