Servings: 3
Large eggs
Whole milk 
1 1/2 tbsp
Pure vanilla extract 
1/4 tsp
Cake flour 
1/4 cup
Baking powder 
1/2 tsp
2 tbsp
Vegetable oil
1 tbsp
2 tbsp
Japanese Pancakes
15 m
30 m
Ready in:
45 m
  1. Separate egg whites and egg yolks. Place them in two separate bowls. Place the egg whites in the freezer for about 15 minutes. 
  2. Add milk and vanilla extract to the egg yolks. Whisk until the mixture is frothy. Then, sift the flour and baking powder into the mixture. Whisk. 
  3. Now, beat the egg whites until frothy. Then, gradually add sugar. Keep whipping until stiff peaks appear. 
  4. Over low, heat a large non-stick pan to 300 ºF (150 ºC). Prepare the pan by brushing it with vegetable oil. 
  5. Add 1/3 of the egg whites to the egg yolks. Whisk together. 
  6. Then, carefully fold 1/2 of the egg whites in the egg yolk mixture using a whisk.
  7. Transfer the egg yolk mixture into the egg whites and carefully fold in. 
  8. Using a ladle, scoop the mixture on the pan to make 3 tall pancakes. One scoop should be roughly 3 tbsp of batter. Stack 1 more scoop on top of each pancake. Then, add one more scoop to the pancakes. The pancakes should be tall, not wide!  
  9. Add 1 tbsp water to the pan. Cover the pan. After 2 minutes, add one more scoop on top of each pancake. Add more water if the water has already evaporated. Cover the pan. Cook for 4 minutes. 
  10. Then, gently and carefully try to lift the pancakes using an offset spatula. If they're stuck, allow them to firm up. Then, gently flip the pancakes. 
  11. Add more water to the pan. Cook over low heat for 4 minutes, or until browned. Serve with whipped cream or maple syrup. Enjoy your Japanese Souffle Pancakes!