Fluffy Japanese Soufflé Pancakes: 7 steps for Perfect Fluff

Scale

2 large egg yolks

3 large egg whites

2 tablespoons milk

4 tablespoons all-purpose flour

2 tablespoons sugar

½ teaspoon baking powder

½ teaspoon vanilla extract

Butter, for greasing

Powdered sugar, for dusting

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1. Separate eggs into two bowls. In the yolk bowl, add milk, vanilla, and sifted flour. Mix until smooth.

2. In another bowl, beat egg whites until foamy. Gradually add sugar while beating to stiff peaks.

3. Fold one-third of the whipped whites into the yolk mixture. Gently fold the rest, keeping the batter airy.

4. Heat a non-stick pan over low heat. Grease with butter.

5. Spoon mounds of batter into the pan (use molds if available). Add 1 tablespoon water to the pan and cover with a lid.

6. Steam-cook for 4–5 minutes, then flip gently and cook another 4 minutes covered.

7. Stack pancakes high, dust with powdered sugar, and serve with syrup, whipped cream, or fruit.

Use room-temperature eggs for maximum volume.

Cook low and slow to maintain fluffiness.

Serve immediately for best texture.

You can flavor the batter with matcha, cocoa, or lemon zest.