# Japanese Souffle Pancakes

Japanese Souffle Pancakes takes 40 min (10 min prep, 30 min cooking) and serves 10.

Recipe by mochimommy.com · original: https://www.mochimommy.com/japanese-souffle-pancake/  
Cuisine: Japanese · Dish: Breakfast & brunch  
On Meez: https://meezenplace.app/recipes/japanese-souffle-pancakes-recipe (with step-by-step Cook Mode)

Japanese souffle pancakes are super tall, fluffy, and airy pancakes that you can make at home! Serve it as breakfast, snack, or even a dessert.

## Ingredients (serves 10)

- 4 eggs (separated)
- ¼ cup granulated sugar
- ½ cup cake flour (can sub ap flour)
- ½ tsp baking powder
- 1 pinch salt
- 3 tbsp whole milk (can sub other milks)
- ½ tsp vanilla extract
- 4 tbsp water (for cooking)
- butter (for cooking)

## Steps

1. Separate the eggs into yolks and whites
2. Whisk the egg yolks, milk, and vanilla in a bowl
3. Add flour, baking powder, and salt to the egg yolk mixture, mix well, and set aside
4. Using an electric hand mixer or stand mixer with whisk attachment, beat egg whites until frothy
5. Add sugar and continue to beat egg whites to stiff peaks
6. Set your skillet on low heat and add a small pat of butter, letting it melt while you prepare the batter
7. Combine about 1/3 of the stiff egg whites into the egg yolk mixture and fold in with a rubber spatula until homogenous
8. Add the rest of the egg whites and gently fold to combine, taking care not to overmix
9. Use a cookie scoop to place 4-5 scoops of batter spaced out in your warm skillet
10. Add a second round of scoops on top of your original 4 or 5
11. Carefully pour 1 tbsp of water into the skillet, avoiding the pancake batter
12. Quickly cover the skillet with a lid and cook
13. Remove lid and add an additional scoop of batter onto each pancake
14. Replace lid and continue cooking on low-medium heat
15. Uncover the skillet; if the bottom of the pancakes is not golden brown, increase heat and cook for another minute, watching carefully so they don't burn
16. When golden brown on the bottom, carefully flip over the pancakes
17. Sprinkle another tbsp of water into the skillet and cover
18. Cook until the bottom of the pancake is golden brown and the sides have cooked and are dry to the touch
19. Repeat the cooking process for the remaining batter (may take 1-2 more batches)
20. Serve pancakes immediately with toppings to your liking
21. Store leftovers in an airtight container at room temperature

## Good to know

### Swaps

No cake flour? Use all-purpose flour, swapping 1 tablespoon of it for cornstarch for a lighter crumb.