Big Batch Japanese Soufflé Pancakes Recipe (Serves 6–8)

Big Batch Japanese Soufflé Pancakes Recipe (Serves 6–8)

Total Time:

• Prep: 20 minutes
• Cook: 20–30 minutes (in batches)

Ingredients:

Dry Ingredients:

• 2 cups (250g) cake flour (or all-purpose flour sifted with 2 tbsp cornstarch)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients:

• 6 large egg yolks
• ½ cup (120ml) whole milk
• ½ tsp vanilla extract
• 2 tbsp melted unsalted butter (plus more for greasing)

Meringue:

• 9 large egg whites
• ¾ tsp cream of tartar (or 1 tsp lemon juice)
• ¾ cup (150g) granulated sugar

Equipment Needed:

• 3-4 metal ring molds (3-inch diameter, 2-inch high) or make rings from parchment paper and foil
• Nonstick skillet or griddle with lid
• Stand mixer or hand mixer

Instructions:

Step 1: Prepare Ring Molds

1. Grease ring molds with butter or oil. Place on a parchment-lined nonstick skillet or griddle. Preheat over low heat.

Step 2: Make Pancake Batter Base

1. In a large bowl, whisk egg yolks, milk, and vanilla until smooth.
2. Sift in cake flour, baking powder, baking soda, and salt. Mix until just combined.
3. Stir in the melted butter. Do not overmix.

Step 3: Make Meringue

1. In a clean, dry bowl, beat egg whites with cream of tartar on medium speed until foamy.
2. Gradually add sugar in thirds while beating.
3. Beat until glossy, stiff peaks form (but not dry).

Step 4: Fold Batter

1. Add 1/3 of the meringue to the yolk mixture and gently fold to lighten it.
2. Carefully fold in the rest of the meringue in 2 additions. Use a spatula and fold gently to maintain airiness.

Step 5: Cook Pancakes

1. Fill each ring mold about ¾ full with batter.
2. Add 1–2 tsp water to the skillet (for steam) and cover with a lid.
3. Cook on low heat for 6–8 minutes until the bottom is golden and set.
4. Carefully flip each pancake with a spatula (still in ring molds). Cook another 5–6 minutes.
5. Gently remove the ring molds (a butter knife helps) and continue cooking 1–2 minutes if needed.

Serving Suggestions:

• Dust with powdered sugar
• Add whipped cream, fresh berries, or maple syrup
• Drizzle with honey or matcha sauce

Tips for Success:

• Don’t rush: Low and slow cooking keeps them tall and fluffy.
• Egg whites must be stiff and glossy.
• Use fresh eggs at room temperature for better volume.