Search
Close this search box.

Japanese Soufflé Pancakes are the fluffy, decadent answer to “what’s for breakfast?” this weekend. These pancakes are destined to impress, whether you’re sharing with company or cooking for yourself. The airy towers of griddled goodness become sponges for maple syrup on the plate. Maple sugar is whipped into the meringue so the maple flavor can be tasted from the inside out.

Serves

––

Prep time

––

Cook time

––

INGREDIENTS

  • 2 eggs, separated​
  • 1 tablespoon whole milk​
  • 1 teaspoon vanilla extract​
  • 1/4 cup cake flour​
  • 3/4 teaspoon baking powder​
  • 1/4 teaspoon salt​
  • 2 tablespoons maple sugar​

INSTRUCTIONS

  1. Separate the egg whites and egg yolks into two separate medium bowls. Place the eggs whites into the fridge to stay cold. They’ll whip slower, but it allows more air to incorporate into them for extra fluffiness!
  2. Whisk the milk and vanilla into the egg yolks until smooth.
  3. Spoon the cake flour into your measuring cup and level it to ensure it doesn’t pack into the cup. This is important! If there’s too much flour the egg yolks will be too dry,
  4. Sift the flour, baking powder, and salt into the egg yolks and whisk together until the batter is smooth. No lumps should remain.
  5. Using a hand mixer, beat the egg whites until they become frothy. Add the maple sugar gradually. Beat until stiff peaks form and the egg yolks appear silky, about 5-6 minutes.
  6. Whisk a third of the egg whites into the yolk until combined. Then gently fold in the second third with a rubber spatula, careful not to burst air bubbles. Finally , fold in the last third of the egg whites until combined.
  7. Heat a nonstick skillet over low heat and brush with neutral cooking oil. You’ll have enough batter for 3 pancakes. Scoop two spoonfuls per pancake. Once the top beings to look dry on each pancake, about 1 minute, add another scoop of batter to each pancake, for a total of 3 spoonfuls per pancake.
  8. Add a tablespoon of water to the pan, between the pancakes, and cover. After 2 minutes, add the last scoop of pancake batter. The pancakes should be building up and not out. Cover and cook for 4 minutes.
  9. Carefully flip the pancakes using a spatula. If the pancake feels like it’s stuck to the skillet, don’t move it. Allow it to cook until it releases. Add another teaspoon of water, cover and cook the pancakes for 4-6 minutes more.
  10. Serve with berries, maple sugar and maple syrup!

RELATED PRODUCTS

BMF_FeaturedImage_8ozGlass

8 oz Glass

Organic 16 oz Maple Sugar Pouch

16 oz Maple Sugar Pouch

RELATED RECIPES

Maple Hash Browns

Maple Pear Bake with Yogurt & Granola

Maple Shakshuka

Sweet Autumn Baked French Toast