Description
Light, airy, and protein-packed Japanese soufflé pancakes that are tall, jiggly, and perfect for a mindful weekend breakfast. Made with simple ingredients and a gentle cooking method for guaranteed success.
Ingredients
Scale
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons cottage cheese or Greek yogurt
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 tablespoon butter or oil (for greasing)
- 1–2 tablespoons water (for steam)
Instructions
- Separate eggs, ensuring no yolk gets into the whites. Let whites come to room temperature.
- Using an electric mixer, beat egg whites on medium-high speed until soft peaks form.
- Gradually add sugar and continue beating until stiff, glossy peaks form.
- In a separate bowl, whisk egg yolks with vanilla extract and cottage cheese (or yogurt) until smooth.
- Add flour and cornstarch to the yolk mixture and whisk gently until just combined.
- Fold one-third of the meringue into the yolk mixture to lighten it.
- Gently fold in the remaining meringue until just combined, being careful not to deflate the batter.
- Heat a non-stick skillet over very low heat and add butter or oil.
- Spoon half the batter into the pan, shaping it into a tall mound.
- Add water to the side of the pan and immediately cover with a lid. Cook for 6-7 minutes without peeking.
- Carefully flip the pancake. Add a splash of water and cover again. Cook for another 3-4 minutes.
- Serve immediately with fresh berries, whipped cream, or maple syrup.
Notes
Room temperature eggs are essential for whipping stiff peaks. Use a small pan to help pancakes rise. Keep heat very low to prevent burning. Do not peek while cooking to maintain steam. Best eaten fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 2 large pancakes
- Calories: 180
- Sugar: 5
- Sodium: 110
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 1
- Protein: 12
Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes, high protein breakfast, gluten-free option, dairy-free option, easy breakfast recipe, weekend brunch