# Japanese Souffle Pancakes

A recipe for making soft, fluffy, jiggly Japanese souffle pancakes.

- Total time: 6 min
- Cuisine: French
- Category: Breakfast
- Language: en

## Ingredients

- 2 large eggs
- 30 ml whole milk
- 24 g all-purpose flour
- 1 g baking powder
- 0.5 tsp vanilla extract
- 0.5 tsp lemon juice
- 26 g sugar
- 1 vegetable oil
- 1 tbsp water
- 1 powdered sugar
- 1 butter
- 1 maple syrup
- 1 whipped cream
- 1 fresh fruits
- 1 chocolate sauce

## Instructions

1. Separate the egg yolks from the egg whites.  Make sure no egg yolk gets into the egg whites.
2. Add 2 tablespoons of milk to the two egg yolks and mix to combine.
3. In a separate bowl, mix together 1/4 teaspoon of baking powder and 3 tablespoons of flour. Stir to combine.
4. Sift the flour mixture into the egg yolk mixture and stir again to combine.  Be careful not to overmix.
5. Add 1/2 teaspoon of vanilla extract (optional) for flavor.
6. Preheat the pan over the lowest heat before whipping the egg whites.
7. Add one-third of the sugar to the chilled egg whites and start whipping on medium speed.
8. Add a pinch of cream of tartar or 1/2 teaspoon of lemon juice (optional) to help stabilize the egg whites.
9. Add the rest of the sugar in two parts and continue whipping until stiff peaks form.
10. Add one-third of the meringue to the egg yolk mixture and mix well. This makes the egg yolk mixture lighter, allowing you to easily fold in the rest of the meringue without breaking the air bubbles.
11. Add the remaining meringue, gently folding from bottom to top. Be careful not to overmix.
12. Add a little vegetable oil to the pan and remove excess oil with paper. Too much oil will prevent an even golden color.
13. Pipe or pour the batter into the preheated pan.  If using a griddle, add 1 tablespoon of water to the pan for steam baking.
14. Put the lid on and cook on low heat for 3-5 minutes, or until the bottom gets golden brown. Flip gently, being careful as they are very soft. If tilted, gently press and straighten with your hands.
15. After flipping, put the lid on and bake for another 3-5 minutes.
16. Transfer the pancakes onto a plate. Sprinkle with a little powdered sugar and drizzle with maple syrup.

## Equipment

- whisk
- hand mixer
- spatula
- electric griddle
- piping bag (optional)
- ladle (optional)

## Source

- Original video: https://youtu.be/t6rWDnqeKR8?si=08E9Qrb8xwTDT0Q5
- Recipe page: https://www.cliprecipe.com/recipe/6336691a-83e8-4799-8a87-6b061e697c52
- Extracted: 2025-02-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt