Description
Experience the delightful fluffiness of Jiggly Japanese Soufflé Pancakes, known for their airy texture and towering height. These pancakes are made by folding softly beaten egg whites into a smooth batter, then gently steaming them in a pan for a soufflé-like rise. Perfect for a special breakfast or brunch, they pair wonderfully with syrup, fresh fruit, or whipped cream.
Ingredients
Scale
Egg Mixture
- 2 large eggs, separated
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- 1/4 cup cake flour
- 1/4 teaspoon baking powder
Meringue
- 1/8 teaspoon cream of tartar or 1/2 teaspoon lemon juice
- 2 tablespoons sugar
For Cooking
- 1/2 tablespoon oil or butter, for greasing
Instructions
- Separate the Eggs: Separate the egg yolks and whites into two clean bowls to prepare for creating the batter and meringue.
- Mix Egg Yolk Batter: Whisk together the egg yolks, milk, and vanilla extract until smooth and well combined.
- Add Dry Ingredients: Sift the cake flour and baking powder into the yolk mixture and gently stir to combine. Be careful not to overmix to keep the batter light.
- Prepare Meringue Base: Add cream of tartar or lemon juice to the egg whites. Using a hand mixer, beat until the mixture becomes foamy.
- Sweeten and Beat Meringue: Gradually add the sugar while continuously beating until stiff, glossy peaks form, indicating the meringue is ready.
- Fold Meringue into Batter: Gently fold one-third of the meringue into the egg yolk batter to lighten it. Then fold in the remaining meringue carefully in two batches to maintain airiness.
- Prepare Pan and Molds: Preheat a non-stick pan on low heat and lightly grease both the pan surface and the inside of the round ring molds to prevent sticking.
- Scoop Batter into Molds: Fill the molds with the batter, piling it high to create the signature jiggly height.
- Steam the Pancakes: Add one tablespoon of water to the pan around the molds and cover with a lid. Allow the pancakes to cook undisturbed for 4 to 5 minutes to set the bottom and cook through with steam.
- Flip and Cook Other Side: Carefully remove the lid and flip the pancakes gently using a spatula and tongs. Cover again and cook for another 4 to 5 minutes to finish cooking the other side.
- Serve: Remove the pancakes from the molds, plate them, and serve warm. Add your favorite toppings such as syrup, fresh fruits, or whipped cream for extra indulgence.
Notes
- Use cake flour for a lighter texture; all-purpose flour can be substituted but may result in denser pancakes.
- Keep the heat low to avoid browning or burning the pancakes while they steam.
- Folding the meringue carefully is crucial to maintain the airy structure for the soufflé effect.
- Round ring molds help achieve the tall structure, but can be omitted if you prefer free-form pancakes.
- Serve immediately for the best jiggly texture; leftovers can be gently reheated on low heat.
