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Japanese Soufflé Pancakes

Japanese Soufflé Pancakes
Japanese Soufflé Pancakes

Some travel memories fade with time, while others remain as vivid as the moment they were made. My journey through Japan was filled with beauty and wonder, but one morning in Kyoto, I stumbled upon something truly unforgettable—soufflé pancakes so light and delicate, they felt like eating a cloud.


My hotel served them for breakfast, and they were delightful—soft, airy, and gently sweet. But it was during a quiet morning stroll to the market that I found something even more extraordinary. A small café, tucked away down a narrow street, caught my eye. Drawn in by the comforting scent of vanilla and warm butter, I stepped inside and ordered a plate. What arrived before me was pure perfection—tall, golden pancakes that quivered with the slightest touch, impossibly soft yet rich with flavor. With each bite, they melted effortlessly, a moment of bliss that seemed almost unreal. That morning, in the heart of Kyoto, I tasted heaven.


Makes: 8-10 pancakes

Prep Time: 10 minutes

Cooking Time: 25 minutes


What you will need

30cm/12 inch skillet with deep sides, either nonstick or cast iron

Lid that can fit 30 cm/12 inch skillet

2 tbsp cookie scoop optional

Electric hand mixer or stand mixer


Ingredients

  • 4 eggs separated

  • 1/4 cup fine sugar

  • 1/2 cup cake flour (if you don’t have cake flour, use all purpose flour)

  • 1/2 tsp baking powder

  • A pinch salt

  • 3 tbsp whole milk (low fat or plant based is not suitable for this recipe)

  • 1/2 tsp vanilla extract

  • 4 tbsp water for cooking

  • Butter for cooking


Preparation:

  • Whisk the egg yolks, milk, and vanilla in a bowl.

  • Add flour, baking powder, and salt to the egg yolk mixture. Mix well and set aside.

  • With your electric hand mixer or stand mixer with whisk attachment, beat egg whites until frothy. Then, add sugar and continue to beat egg whites until stiff peaks form.

  • Set your skillet on low heat and add a small pat of butter, letting it melt while you prepare the batter.

  • While the skillet is warming up, mix your batter by combining about 1/3 of the stiff egg whites to your egg yolk mixture. Use a rubber spatula to FOLD it in - not stirring. When batter is smooth and well combined, add the rest of the egg whites and gently fold to combine, taking care not to overmix.

  • By this time, your skillet should be warm enough to begin cooking your pancakes. Use your cookie scoop to place 4-5 scoops spaced out in your skillet Add a second round of scoops on top of your original 4 or 5. Carefully pour 1 tbsp of water into your skillet, avoiding the pancake batter. Quickly cover your skillet with a lid and set a timer for two minutes.

  • After two minutes, remove the lid and add an additional scoop of batter onto each pancake. Replace lid and continue cooking on low-medium heat for another 5-6 minutes.

  • Uncover your skillet. By this time, the bottom of your pancakes should be a golden brown. If they are not, increase your heat and cook for another minute, watching your pancakes carefully so they don't burn. When they are golden brown on the bottom, carefully flip over your pancakes. Sprinkle another tbsp of water into the skillet and cover.

  • Cook for another 4 minutes or until the bottom of the pancake is golden brown and the sides have cooked and are dry to the touch. Repeat the cooking process for the remaining batter (may take 1-2 more batches).

  • Serve pancakes immediately with toppings to your liking. Leftovers can be kept in an airtight container at room temperature.


Chef’s Note: trust me, it's worth the effort.


 
 
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