Search
  • Tuyen Nguyen

FLUFFY JAPANESE SOUFFLE PANCAKES

Updated: Aug 3, 2020

The lighting is *chef's kiss*

I was inspired after binge-watching Instagram videos of people slapping the fluffy Japanese cheesecake.


After a bit of research, here are some Japanese inspired souffle pancakes— super light and fluffy! You can definitely make them thiccer if you used a cookie cutter or any mold and poured the batter over.


Also, I was recently featured on Tasty!! I've been watching Tasty since I was 15 so having them reach out and feature my videos was so insane to me (internally crying). Thank you to anyone who watches my videos, I'm so grateful 💝 You can find the link to it on my Instagram!


FLUFFY SOUFFLE PANCAKES

  • 2 large egg (room temp)

  • 4 tablespoon of all-purpose flour (or self-rising)

  • 4 tablespoon of sugar

  • 2 tablespoon of milk (reg. milk, almond, soy, etc.)

  • 1 tsp of baking powder

  • splash of vanilla

  • tiny pinch of salt

Separate your egg whites and egg yolk into two bowls. Mix together your egg yolk, flour, milk, salt, baking powder, and vanilla until combined.


In a separate bowl, whisk your egg whites until frothy. Once frothy, add in around a quarter of your sugar and continue whisking. After a few more minutes of whisking, add in another quarter of the sugar. Continue until you've reached stiff peaks. If you're unfamiliar with how to whip egg whites, search up 'stiff peaks tutorial' on Youtube which are super helpful since this part can be tricky.


Add a spoonful of your stiff peaks into the egg yolk mixture and mix until incorporated. Once the batter is fully incorporated, fold in the remaining eggwhites— folding makes sure your pancakes stay fluffy. Don't overfold either since it'll deflate your fluffy batter.


Butter your pan over a low/medium-low flame. Pour in your batter. After a few minutes, you should get a couple of bubbles on top of your batter. Flip your pancake over and repeat. Garnish with fruits, berries, syrup— the world is yours.


Note: This is a small batter so it makes enough for 1-2 people. Also, if you use self rising flour you don't need the extra salt or baking powder.


IMPORTANT: I'm fortunate enough to be able to connect with everyone on here through baking and food but there are also many important issues going on that needs attention. Continue to learn, educate yourself, and grow.


*This recipe was based on Thy Than's recipe souffle pancakes video on youtube!

63,575 views

Recent Posts

See All