Fluffy Japanese Soufflé Pancakes (2 Eggs Recipe) 🥞
Light as clouds, jiggly, and melt-in-your-mouth tender!
Ingredients (Makes 4 small pancakes)
2 large eggs (cold, straight from the fridge)
30g (2 tbsp) granulated sugar
30ml (2 tbsp) milk
½ tsp vanilla extract
35g (¼ cup) cake flour (or all-purpose flour + ½ tsp cornstarch)
½ tsp baking powder
1 tsp lemon juice or vinegar (to stabilize egg whites)
1 tbsp neutral oil (for greasing)
Instructions
Separate eggs: Keep whites in a chilled bowl, yolks in another.
Yolk mixture: Whisk yolks with milk and vanilla. Sift in flour + baking powder; mix until smooth.
Whip egg whites: Add lemon juice, then beat whites on low until foamy. Gradually add sugar, increase speed to high, and whip until stiff peaks form (bowl upside-down safe!).
Fold gently: Add ⅓ of meringue to yolk mix; blend. Then fold in the rest carefully to keep air.
Cook low & slow:
Heat a non-stick pan on lowest heat. Lightly grease.
Spoon batter into 4 tall mounds (use a ring mold or back of a spoon to shape).
Add 1 tsp water to pan, cover with lid. Cook 4-5 mins until bottoms are golden.
Flip very gently, cover, cook another 3-4 mins.
Pro Tips 🌟
Cold eggs whip better for stable meringue.
No peeking! Keep the lid on to trap steam for maximum rise.
Serve immediately—they deflate as they cool.
To Serve
Dust with powdered sugar, drizzle with honey, or add whipped cream and berries!
Why This Works
Meringue gives the iconic height and airy texture.
Steam cooking ensures soft, custardy centers.
Enjoy your jiggly, Instagram-worthy pancakes! 😍