Japanese Soufflé Pancake Recipe

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2 egg yolks

4 teaspoon all purpose flour

1/2 teaspoon of baking powder

3 egg whites

1 tablespoon of milk

1 teaspoon of vanilla extract

1 tablespoon of sugar


Step 1: Whisk two egg yolks in a mixing bowl.

Step 2: Add in your tablespoon of milk and teaspoon of vanilla extract to the mix. Mix well. 

Step 3: Sieve your all purpose flour into the mixture. Mix well.

Step 4: In a separate bowl, place your egg whites you had left over and add another egg white in. Whisk until you have a white foamy mixture. Add your sugar in and then continue to mix until its a meringue with firm soft peaks.

Step 5: Then add a bit of your meringue into your egg yolk and flour mixture. Stir well until it’s well combined. 

Step 6: Add the rest of your meringue in and gentle fold it in, until well combined.

Step 7: Have your stove on high. Lightly oil your pan and then set your stove on low. 

Step 8: Carefully layer up your pancake mixture to the desired height. Let it cook for 2 – 3 minutes on one side before flipping. Let the other side cook for another minute. 

Cooking Tips

  • Use an electric mixer. I tried using a normal hand whisk and it was just impossible to get the meringue the consistency I needed. 
  • Be really gentle when folding your meringue into your pancake mix. The better your folding, the more likely your pancakes will stay tall and airy. 
  • Use low gluten flour to make it easier to get an airy pancake mix. 
Janice Fung

Janice Fung

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