Skip to content
Menu
Fluffy Japanese Soufflé Pancakes
Breakfast

Fluffy Japanese Soufflé Pancakes

30 minServes 2Nutri-Score C€€
from @butterbroetchen.yt1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • eggs (separated, whites and yolks kept apart)Other2 pieces
  • whole milkDairy30 ml
  • all-purpose flourGrains24 g
  • baking powderPantry1 g
  • vanilla extract (optional)Pantry2.5 ml
  • lemon juice (optional)Produce2.5 ml
  • sugarPantry26 g
  • oil (for coating the pan)Pantry10 ml
  • water (for steaming in the pan)Beverages45 ml

per serving

Nutrition

155kcal

Carbs
16 g
Proteins
7 g
Fat
7 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Frying pan
  • Piping bag
  • Stovetop

step by step

Method

  1. Separate the eggs

    • Separate the egg whites from the yolks very carefully so that no yolk gets into the egg whites.
    Step 1

  2. Whip the egg whites

    • Add the lemon juice to the egg whites and mix.
    • Add the sugar little by little while mixing until stiff peaks form and the whites don't drop out of the bowl even when you turn it overhead.
    Step 2

  3. Make the yolk batter

    • Mix the yolks, milk, vanilla and flour gently until everything is just combined.
    • Don't mix too long.
    Step 3

  4. Fold in the egg whites

    • Add a third of the stiff egg whites to the yolk mixture and mix it well.
    • Then fold it into the rest of the stiff egg whites, mixing very gently from the sides.
    Step 4

  5. Heat the pan

    • Heat the oil-coated pan on very low heat for a few minutes.
    Step 5

  6. Form the pancakes

    • Fill the mixture into a piping bag and pipe the fluffiest pancakes you ever formed.
    Step 6

  7. Steam-bake the pancakes

    • Add the water to the pan and put the lid on.
    • Bake for about 5 minutes, then flip them carefully and bake for another 5 minutes with the lid on.
    Step 7

  8. Serve

    • Serve with just butter or maple syrup and fruits or whatever you like.
    Step 8
Get Mezze