Description
Airy, delicate Japanese soufflé pancakes with whipped egg whites and a tender crumb. Light as a cloud yet slightly structured, these rising pancakes deliver a sponge-cake-like texture with minimal effort.
Ingredients
120g (1 cup) all-purpose flour
25g (2 tbsp) granulated sugar
4g (1 tsp) baking powder
120ml (1/2 cup) milk or non-dairy alternative
60g (1/3 cup) butter, melted
4 large eggs, room temperature
Instructions
Melt and cool butter while combining liquid, sugar, and baking powder in a bowl
Separate egg whites into a dry bowl and whip until stiff peaks form
Fold egg yolks into wet ingredients first, then gently incorporate melted butter
Fold whipped egg whites into batter using a silicone spatula until homogeneous
Divide batter into 8 greased ramekins and bake at 200°C (400°F) for 10 minutes
Notes
Chill egg whites for 1 hour before whipping for maximum volume
Tap ramekins on surface to remove air bubbles before baking
Avoid overmixing to preserve airy texture
Don’t open oven during first 6 minutes of baking
Brush molds with butter only if using traditional ceramic ramekins
- Prep Time: 25
- Cook Time: 10
- Category: Recipes
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg