Go Back

Japanese Soufflé Pancakes with Honey Glaze

Incredibly tall, fluffy, and jiggly pancakes that melt in your mouth, served with a rich amber honey-butter syrup.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 people
Course: Breakfast, Brunch
Cuisine: Fusion, Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 large eggs separated cold
  • 2 tbsp milk whole milk preferred
  • 0.5 tsp vanilla extract
  • 0.33 cup cake flour or all-purpose flour
  • 0.5 tsp baking powder
  • 2 tbsp granulated sugar fine grain
  • 0.25 tsp cream of tartar or lemon juice
Honey Butter Syrup
  • 0.5 cup maple syrup
  • 2 tbsp butter salted
  • 1 tbsp honey

Equipment

  • Electric Mixer
  • Non-stick pan with lid
  • Mixing bowls
  • Spatula

Method
 

  1. Separate egg yolks and whites into two different bowls. Chill whites until needed.
  2. Whisk yolks with milk and vanilla. Sift in flour and baking powder, mixing until just combined.
  3. Beat egg whites with cream of tartar. Gradually add sugar while beating until stiff, glossy peaks form.
  4. Gently fold the meringue into the yolk mixture in three batches, being careful not to deflate the air.
  5. Heat a non-stick pan on low heat. Grease lightly. Scoop batter into tall mounds (or use ring molds).
  6. Add 1 tsp water to the pan (not on pancakes), cover, and steam for 4-5 minutes.
  7. Gently flip, add more water, cover, and cook for another 3-4 minutes until golden and cooked through.
  8. Mix warm syrup ingredients and pour generously over the stack. Serve immediately.

Notes

Use ring molds for the perfectly cylindrical shape shown in the photos.