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This recipe makes 3–4 fluffy soufflé pancakes, perfect for 1–2 servings.

Ingredients

Method

  1. Preheat the pan on the lowest heat setting.
  2. Prepare the egg mixture: Separate the egg yolks and whites, ensuring no yolk gets into the whites. In a large bowl, whisk the egg yolks, honey, oil, and 70g egg white. Sift in the flour and baking powder, then mix until smooth.
  3. Make the meringue: In a clean bowl, add the 143g egg whites and lemon juice. Gradually add the sugar in three parts while whipping with a stand mixer. Whip until stiff peaks form.
  4. Combine gently: Fold the meringue into the egg yolk mixture in stages, being careful not to deflate the batter.
  5. Cook the pancakes: Lightly brush a non-stick pan with oil and wipe off any excess. Pipe or spoon the batter onto the pan, keeping the pancakes tall. Add a teaspoon of water to the empty spaces in the pan before covering with a lid—this creates steam to help the pancakes rise. Cook for about 4 minutes.
  6. Flip and finish: Once the bottoms are golden brown, gently flip each pancake. Cover and cook for another 3 minutes or until fully set.
  7. Serve and enjoy! Transfer to a plate and top with whipped cream, fresh berries, or maple syrup.

Watch Matteo’s technique in action here.

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