Fluffy Japanese Soufflé Pancake Recipe 27 February 2025

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

Ingredients

• 62g rapeseed oil
• 5g honey
• 53g soft flour
• 2g baking powder
• 12g lemon juice
• 74g egg yolk
• 70g egg white
• 143g egg white
• 82g caster sugar

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.