Japanese Souffle
Tall, jiggly, impossibly light. The trick is partially freezing the egg whites before whipping, and cooking on the absolute lowest heat with a lid and steam. Patience is the only hard part.
From Just One Cookbook · Recipe facts not copyrightable (US law)
Rate this recipe
Prep
20 min
Cook
15 min
Makes
4 pancakes
Difficulty
hard
Nutrition
Per serving (1 pancake) · USDA FoodData Central: Pancakes, plain (adjusted for meringue method)
142kcal
Calories
4.8g
Protein
5.2g
Fat
18.6g
Carbs
0.3g
Fiber
Ingredients
Servings
1x- 2 large eggs, separated
- 1 1/2 tbsp whole milk
- 1/4 tsp pure vanilla extract
- 1/4 cup cake flour
- 1/2 tsp baking powder
- 2 tbsp granulated sugar
- 1 tbsp neutral oil (for the pan)
- 2 tbsp water (for steaming)
Instructions
- 1
Separate the 2 eggs. Place the whites in the freezer for 15 minutes. Partially freezing them helps whip stiffer peaks.
- 2
Whisk yolks with 1 1/2 tbsp whole milk and 1/4 tsp vanilla until frothy.
- 3
Sift 1/4 cup cake flour and 1/2 tsp baking powder into the yolk mixture. Fold gently until just combined.
- 4
Beat the half-frozen egg whites on low speed until foamy. Increase to medium and beat to soft peaks.
- 5
Add 2 tbsp granulated sugar gradually while continuing to beat. Whip to stiff, glossy peaks, about 2 minutes total.
- 6
Fold one-third of the meringue into the yolk batter until smooth. Then fold in the remaining meringue in two additions, very gently.
- 7
Lightly oil a nonstick pan with 1 tbsp neutral oil on the lowest heat setting. Scoop batter into tall mounds, about 3 inches across.
- 8
Add 1 tbsp water around the pancakes, cover with a lid. Cook 6-7 minutes.
- 9
Flip carefully using two spatulas. Add 1 tbsp water again, cover, and cook another 4-5 minutes until golden underneath.
- 10
Serve immediately with powdered sugar and fresh berries. They deflate within a few minutes.
Notes
things we learned along the way
- Cake flour is non-negotiable. All-purpose has too much protein and makes these dense.
- Lowest heat. I mean the absolute lowest your stove goes. They brown too fast otherwise and stay raw inside.
- Any grease in the egg whites prevents them from whipping. Wipe the bowl with vinegar first.
Reviews
No reviews yet. Be the first to share what you thought.
Try another
Source and credits
Recipe adapted from Just One Cookbook. License: Recipe facts not copyrightable (US law).
Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.