Ingredients
Pancake Batter
- 2 large eggs (separated)
- 1½ tablespoons whole milk
- ¼ teaspoon vanilla extract
- ¼ cup cake flour
- ½ teaspoon baking powder
- 2 tablespoons granulated sugar
- 1 tablespoon neutral oil (for the pan)
- 2 tablespoons water (for steaming in skillet)
Whipped Cream Topping
- ½ cup heavy whipping cream
- 1½ tablespoons granulated sugar
To Serve
- 1 tablespoon confectioners’ sugar (for dusting)
- Fresh strawberries or blueberries
- Maple syrup
Instructions
- Chill egg whites: Separate the eggs, placing the whites in a clean bowl. Place the egg whites in the freezer for about 15 minutes while you prepare the yolk batter.
- Mix yolk batter: Whisk the egg yolks, milk, and vanilla together until smooth and slightly frothy. Sift in the cake flour and baking powder and whisk just until combined, taking care not to overmix.
- Make meringue: Beat the chilled egg whites on low speed until foamy. Gradually add the sugar, then continue beating until the meringue is glossy and forms stiff peaks.
- Combine batter and meringue: Add about one-third of the meringue to the egg yolk batter and gently whisk until combined. Fold in the remaining meringue in two additions using a gentle bottom-to-top motion to preserve airiness.
- Prepare skillet: Preheat a large nonstick skillet over low heat (around 300°F / 150°C). Lightly brush the surface with oil and wipe away excess to leave a thin coating.
- Form pancakes: Scoop the batter into three tall mounds in the skillet, leaving space between them. Stack a second scoop of batter onto each mound to increase their height.
- Steam pancakes – first cook: Add 1 tablespoon of water around the pancakes (not on them), cover immediately, and cook for about 6–7 minutes on low heat.
- Add batter top-up: Remove the lid, add a small scoop of batter on each pancake, cover again, and cook for 2 more minutes to help them rise taller and become stable.
- Flip and finish cooking: Carefully flip each pancake using a spatula with a gentle rolling motion. Add the remaining tablespoon of water to the pan, cover, and cook another 4–5 minutes until golden and cooked through.
- Prepare whipped cream: While pancakes cook, beat the heavy whipping cream and granulated sugar until medium-firm peaks form. Keep chilled until serving.
- Serve: Transfer pancakes to plates, dust with confectioners’ sugar, and serve topped with whipped cream, fresh berries, and maple syrup.
Notes
- Using cake flour helps achieve the light, tender texture essential for soufflé pancakes.
- Chilling the egg whites before whipping improves meringue volume and stability.
- Be gentle when folding the meringue into the yolk batter to retain air and maintain fluffiness.
- Cooking over low heat with added water and covering the pan steams the pancakes, ensuring they cook through without burning.
- Use a nonstick skillet to prevent pancake sticking and ease flipping.
- To further enhance the height, add small additional scoops of batter during cooking as indicated.
- Serve immediately for best texture; leftovers can be gently reheated but may lose some fluffiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
