Japanese Soufflé Pancakes with Maple Syrup and Fresh Berries
By Emma Collins
Prep
20 min
Cook
15 min
Total
35 min
Servings
3
Level
Medium
Cold egg whites begin these distinctive Japanese soufflé pancakes, resulting in small, stable bubbles that bake into tall pancakes featuring pale sides and lightly golden-brown tops, and they are made for a warm breakfast accompanied by maple syrup and fresh berries when a regular stack simply will not suffice (they're fussy, but fun).
Cake flour helps to keep the yolk base light once the meringue goes in. I whip the whites until the peak stands straight up from an upside-down whisk, and then I fold them in two additions with a silicone spatula. Stop as soon as the white streaks disappear, or the batter loses the air that gives these pancakes their height in appearance.
The pan remains on the lowest heat, with water surrounding the batter beneath a tight glass lid, while the trapped steam cooks the thick centers whereas the bottoms set. The lid remains closed during this part. I use a wide and flexible spatula for the flip. This is necessary because the pancakes are tall and soft.
Stack all three upon a white ceramic plate, place the butter on top immediately, then pour over the syrup along with adding the fruit. They taste best when piping hot from the skillet. Serve them alongside savory breakfast sandwiches if you're making a bigger brunch.
Why this recipe works
- Cold egg whites whip into smaller, stable bubbles. These bubbles hold up under the low steam-baking heat.
- Cake flour contains less protein than all-purpose flour, thus keeping the inside tender as well as airy.
- Three tall pancakes make one dramatic stack, with butter melting from the top of the pancake.
- The maple syrup, powdered sugar, strawberries, and blueberries turn a plain stack into a full plated breakfast on the table.
- Homemade blackberry jam can act as a substitute for the maple syrup. This change may occur in future batches.
- The yolks add a fuller batter base while the vanilla within softens the egg flavor.
Ingredients
- •2 large egg yolks
- •2 tbsp whole milk (30 ml)
- •½ tsp pure vanilla extract (2.5 ml)
- •¼ cup cake flour (30 g, sifted)
- •½ tsp baking powder (2 g)
- •3 large egg whites (cold)
- •¼ tsp cream of tartar (1 g)
- •3 tbsp granulated sugar (37 g)
- •1 tsp vegetable oil (5 ml, for greasing the pan)
- •2 tbsp water (30 ml, divided, for steaming)
- •1 square pat butter (14 g, for topping)
- •¼ cup amber maple syrup (60 ml, for topping)
- •1 tbsp white powdered sugar (8 g, for dusting)
- •2 whole red strawberries (with green stems intact)
- •3 blueberries
Instructions
- 1
Whisk the egg yolks, whole milk, and vanilla extract in a large bowl until smooth. Sift in the cake flour and baking powder, then whisk into a thick, lump-free paste.
- 2
Beat the egg whites and cream of tartar in a spotlessly clean glass bowl on medium speed until frothy. Add the granulated sugar one tablespoon at a time and whip to stiff, glossy peaks.
- 3
Stir a small scoop of the whipped egg whites into the yolk mixture. Fold in the remaining egg whites in two additions with a silicone spatula, stopping when no white streaks remain.
- 4
Lightly oil a large non-stick skillet and wipe out the excess with a paper towel. Set the skillet over the lowest possible heat.
- 5
Scoop the batter into three tall mounds in the skillet. Add 1 tbsp (15 ml) water to the empty spaces, cover with a tight-fitting glass lid, and steam-bake for 5-6 minutes until the bottoms are set.
- 6
Slide a wide spatula under each pancake and flip. Add the remaining 1 tbsp (15 ml) water, cover, and steam for an additional 4-5 minutes until the sides are pale and airy and the tops are lightly golden-brown.
- 7
Transfer the three pancakes to a white ceramic plate and stack them high. Put the square pat of butter on the highest pancake immediately.
- 8
Pour the amber maple syrup down the sides. Dust with powdered sugar, then place the two strawberries and three blueberries beside the stack.
FAQ
Nutrition (per serving)
Calories
310
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