Japanese Souffle Pancakes

Thick Fluffy Japanese style souffle pancakes with ice cream, berries and maple syrup

Tall, light and fluffy Japanese Style Souffle Pancakes with a cloud-like, melt-in-your-mouth texture. These thick pancakes will be the breakfast of your dreams. 



Souffle Pancakes

  • 30 g Plain flour (1/4 cup)
  • 1/4 tsp Cream of tartar
  • 25 g Sugar (2 tbsp)
  • 15 g Milk (1 tbsp)
  • 2 Eggs, separated


Souffle Pancakes

  1. In a medium sized bowl combine the egg yolks, milk and flour, whisk until smooth
  2. In another bowl whip the egg whites until foamy
  3. Add the cream of tartar and sugar, and whip until stiff peaks
  4. Gently fold the whipped egg whites into the egg yolk mixture until no streaks of egg white remain
  5. Heat a frying pan on low heat and scoop two-thirds of the batter into two large mounds in the pan
  6. Close the lid and cook for 5 minutes
  7. Uncover and top each mound with the remaining batter
  8. Close the lid and cook for another 5 minutes
  9. Open the lid, flip the pancakes, close the lid and cook for a further 5 minutes
  10. Repeat with the remaining batter
  11. Carefully transfer pancakes to a plate, top with ice-cream, fruits and maple syrup

Keywords: souffle, pancakes, breakfast, cloud, japanese-style

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