Japanese Pancakes

Total Time Prep: 20 min. Cook: 5 min./batch
Yield 4 servings
Test Kitchen Approved
These fluffy Japanese souffle pancakes are airy and light, thanks to the addition of whipped egg whites. Our Test Kitchen will show you how to make Japanese pancakes that are golden brown on the outside and custardy on the inside.

Ingredients

  • 4 large eggs, separated
  • 3 tablespoons sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • Optional: Confectioners' sugar, maple syrup and berries

Directions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
  2. In another large bowl, beat egg yolks until slightly thickened. Stir in milk and vanilla. Combine flour and baking powder; gradually beat into egg mixture.
  3. Gently fold half the flour mixture into meringue; then gently fold in remaining flour mixture.
  4. Grease 3-in. ring molds, set aside. Preheat a greased large nonstick pan over low heat. Place ring molds into pan, fill three-fourths full with batter. Cook until tops begin to rise and bottoms are browned, about 2 minutes. Flip carefully; cook until second side is golden brown, 1-2 minutes longer. Remove from molds, keep warm. Repeat with remaining batter.
  5. Serve immediately with toppings as desired.

Nutrition Facts

2 pancakes: 177 calories, 5g fat (2g saturated fat), 188mg cholesterol, 198mg sodium, 23g carbohydrate (11g sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

There's nothing quite like a freshly made Japanese pancake. They're fluffy, custard-y and even a little bit jiggly. —Megan Barrie, San Jose, California
Recipe Creator

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