DIY Soufflé Pancakes

📖 Description:

Soufflé pancakes are light, fluffy, and airy thanks to whipped egg whites gently folded into a rich yolk batter. They’re cooked low and slow to achieve their signature rise and jiggle. Ideal for a special breakfast or brunch treat!

🌍 Origin:

Soufflé pancakes originated in Japan, merging the technique of classic French soufflé with American-style pancakes. They’ve become a modern café favorite, known for their dramatic fluffiness and cloud-like texture.

🧾 Ingredients (Makes 4–6 small pancakes):

Batter:

2 large eggs, separated
2 tbsp milk
¼ tsp vanilla extract
¼ cup (30g) cake flour (or all-purpose flour, sifted)
¼ tsp baking powder
2 tbsp granulated sugar
¼ tsp cream of tartar (or a few drops of lemon juice)

Optional Toppings:

Powdered sugar
Fresh berries
Maple syrup or honey
Whipped cream
Butter

🧂 Optional Add-ins:

Zest of ½ lemon for brightness
A few drops of almond or orange extract for flavor twist
Matcha or cocoa powder for a flavored variation

🥣 Instructions:

1. Prepare the Batter Base:

In a mixing bowl, whisk egg yolks with milk and vanilla.
Sift in flour and baking powder. Whisk until smooth and set aside.

2. Whip the Egg Whites:

In a clean, dry bowl, beat egg whites with cream of tartar.
Gradually add sugar while whipping to stiff peaks (glossy and holds its shape).

3. Fold and Combine:

Gently fold whipped egg whites into the yolk batter in 3 additions.
Use a spatula to fold slowly and carefully to maintain the airiness.

4. Cook the Pancakes:

Lightly oil a nonstick pan or griddle over low heat.
Spoon tall mounds of batter onto the pan (use ring molds for perfect shape if desired).
Add 1–2 teaspoons of water around the pancakes and cover with a lid to steam.

5. Cook Low and Slow:

Cook for 4–5 minutes on one side.
Gently flip and cook another 3–4 minutes on the other side.
Do not rush or use high heat — slow cooking is key to a fluffy interior.

6. Serve Immediately:

Carefully remove and plate.
Dust with powdered sugar and add toppings of your choice.

✅ Tips for Success:

Use cold egg whites for better whipping.
Be gentle when folding the whites — never stir!
Steam cooking with a lid and water helps with height and softness.
Don’t overcrowd the pan — give each pancake room to rise.

🌟 Recommendations:

Serve with matcha cream, fruit compote, or a drizzle of caramel for a café-style finish.
These pancakes are best eaten immediately—they deflate a bit as they cool.
Want taller pancakes? Stack them up and layer with cream or fruit between!