Description
Light, airy Japanese soufflé pancakes topped with fresh strawberry cream, perfect for a special breakfast or brunch. These pancakes are fluffy, tender, and surprisingly easy to make with simple ingredients.
Ingredients
Scale
- 4 large eggs, separated
- 3 tablespoons granulated sugar (38g), divided
- ½ cup all-purpose flour (65g), sifted
- 1 teaspoon baking powder (4g), sifted
- ⅓ cup full-fat milk (80ml)
- 1 teaspoon vanilla extract (5ml)
- Butter, unsalted, for cooking
- 1 cup fresh strawberries, chopped (150g)
- 1 cup heavy cream (240ml), full-fat
- 2 tablespoons powdered sugar (15g)
Instructions
- Separate the 4 large eggs into two clean mixing bowls—whites in one, yolks in another. Avoid any yolk in the whites.
- Sift together the ½ cup all-purpose flour and 1 teaspoon baking powder. Set aside.
- Add ⅓ cup milk, 1 teaspoon vanilla extract, and 3 tablespoons granulated sugar to the egg yolks. Whisk until sugar dissolves and mixture is smooth.
- Gently fold the sifted flour and baking powder into the yolk mixture until just combined. Do not overmix.
- Using an electric mixer on medium speed, beat the egg whites until soft peaks form. Gradually add the remaining 3 tablespoons sugar, a tablespoon at a time, while whipping until stiff, glossy peaks form.
- Fold about a third of the whipped egg whites gently into the yolk batter to lighten it. Then fold in the remaining whites carefully to keep as much air as possible.
- Heat a non-stick skillet over low heat and brush lightly with melted butter. If using ring molds, grease them well.
- Spoon the batter into the ring molds or directly into the pan to about 2/3 full. Cover the pan with a lid to trap steam.
- Cook for 4-5 minutes on the first side over low heat until the bottom is golden and sides start to set.
- Carefully flip the pancakes (and molds if using) and cook another 4-5 minutes until cooked through but still fluffy inside.
- While pancakes cook, whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form. Gently fold in chopped fresh strawberries.
- Stack the soufflé pancakes on a plate, dollop generously with strawberry cream, and add extra fresh strawberry slices on top. Optionally dust with powdered sugar or drizzle with maple syrup.
- Serve immediately to enjoy maximum fluffiness.
Notes
Use spotless and dry bowls and utensils to ensure egg whites whip properly. Cook pancakes over low heat with a lid to trap steam for best rise. Fold egg whites gently to preserve air bubbles. Ring molds help pancakes hold their tall shape but are optional. Serve immediately as fluffiness fades if pancakes sit too long. Reheat gently in a pan with butter; avoid microwaving to preserve texture.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes with stra
- Calories: 350
- Sugar: 13
- Sodium: 220
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 30
- Fiber: 1
- Protein: 8
Keywords: Japanese soufflé pancakes, fluffy pancakes, strawberry cream, breakfast recipe, easy soufflé pancakes, fluffy breakfast, Japanese pancakes