cooking · breakfast
Japanese Soufflé Pancake
From a video by Yoshi Kitchen · 3 min watch
Tall and fluffy Japanese soufflé pancakes with a delicate texture that melts in your mouth. Made with a meringue folded into the batter and steamed in a covered pan, these pancakes rise beautifully and have a soft, cloud-like interior. Finished with honey drizzle and powdered sugar.
breakfastdessertsnackJapanese
Source video — Yoshi Kitchen on YouTube
From the creator
Total time
~20 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~15 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~4 servingsEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Extraction confidence: high
Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.
Ingredients
Ingredients scaled to 4 servings
- 2 egg yolk, from 2 eggs
- 20 ml milk
- vanilla oil, to taste, a few drops
- 40 g cake flour
- 2 g baking powder
- salt, to taste, a pinch
- 2 egg white, from 2 eggs
- 25 g sugar
- cooking oil, for lightly oiling the pan
- water, small amount for steaming
- honey, for drizzling
- powdered sugar, for dusting
Preparation
- Step 1Combine egg yolks and milk in a bowl, then add a few drops of vanilla oil. Sift in the cake flour, baking powder, and salt, then mix well until smooth.Doneness — cooked
- Step 2In a separate clean bowl, whisk the egg whites, gradually adding the sugar in two additions. Continue whisking until stiff peaks form.
- Step 3Gently fold half of the whipped egg whites into the yolk batter, then fold in the remaining egg whites until just combined and no white streaks remain.
- Step 4Transfer the batter to a piping bag. Preheat a frying pan over medium heat and lightly oil the surface. Pipe the batter into the pan in rounds. Add a small amount of water around the pancakes, then cover with a lid and steam over low heat for 3 1/2 minutes.
- Step 5Carefully flip the pancakes, then cover and cook for another 3 1/2 minutes until cooked through.
- Step 6Transfer to plates, dust with powdered sugar, and drizzle with honey to serve.
Notes
- The addition of baking powder helps the batter rise, making this recipe more forgiving for beginners
- Whip egg whites until stiff peaks form for maximum volume
- Fold the meringue gently into the batter to preserve air bubbles
- Steam over low heat with the lid on to create a soft, fluffy texture
- The pancakes are ready to flip when the edges appear set