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Fluffy Japanese Soufflé Pancakes with Vanilla

Japanese soufflé pancakes with vanilla are gently folded with glossy meringue, then cooked in ring molds over low heat for a tall, airy texture. Serve them immediately while their centers are soft and fluffy.
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Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Japanese
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the yolk batter
  • 3 eggs large, separated
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 0.33 cup cake flour sifted
  • 0.5 tsp baking powder
  • 0.125 tsp fine salt
For the meringue
  • 0.25 tsp cream of tartar
  • 3 tbsp granulated sugar
For cooking
  • 2 tsp neutral oil divided
  • 1 tbsp water

Equipment

  • 1 hand mixer
  • 4 3-inch-by-2-inch metal ring molds
  • 1 12-inch nonstick skillet with a lid
  • 1 instant-read thermometer

Method
 

Make the yolk batter
  1. Put the egg yolks in a large bowl and the whites in a clean, grease-free medium bowl.
  2. Whisk the milk and vanilla into the yolks.
  3. Sift the cake flour, baking powder, and salt into the yolk mixture, then whisk just until no dry flour remains.
Whip and fold the meringue
  1. Beat the egg whites with the cream of tartar using a hand mixer on medium speed until foamy, then increase to medium-high and beat until soft peaks form.
  2. Gradually beat in the sugar and continue until the meringue is glossy and holds stiff peaks.
  3. Fold one-third of the meringue into the yolk mixture to lighten it, then gently fold in the remaining meringue in two additions until no white streaks remain.
Cook the pancakes
  1. Brush the inside of four 3-inch-by-2-inch metal ring molds with 1 teaspoon of the oil, and brush the remaining oil over a 12-inch nonstick skillet with a lid.
  2. Set the skillet over the lowest burner setting and heat for 2 minutes, then arrange the ring molds in the skillet.
  3. Divide the batter among the molds, filling each about halfway, and spoon any remaining batter over the portions.
  4. Pour the water into the skillet around the molds, cover, and cook for 8-10 minutes, until the pancakes have risen and their tops look set rather than wet.
  5. Carefully turn each ring-and-pancake over with a thin spatula, cover, and cook for 5-7 minutes, until the pancakes are golden underneath and spring back when lightly touched.
  6. Lift off the rings with tongs and check the center of the thickest pancake with an instant-read thermometer; it should reach 160°F, or cook the pancakes for 1-2 minutes more and check again.
  7. Serve the pancakes immediately.

Notes

For the tallest pancakes, fold the meringue gently and stop as soon as no white streaks remain. Store leftovers covered in the refrigerator for up to 2 days; freezing is not recommended because the pancakes can lose their airy texture. For a dairy-free option, use an unsweetened plant-based milk.