Soufflé pancakes are a cartoonishly springy, light-as-air interpretation of classic American pancakes. Though they’re popular in Japan, they seem to have actually originated at a diner in Hawaii a little over 15 years ago. Mysterious origins aside, they’re fun to eat and equally fun to make.
Soufflé Pancakes
Inspired by the light and bouncy take on American pancakes popular in Japan.
Bella Castillo
- For the pancakes:
- For serving:
- 1.
In a large bowl, whisk the egg yolks. Sift in the flour and baking powder, followed by the milk, and whisk to combine.
- 2.
In the bowl of a stand mixer (you can also use a hand mixer), add the egg whites and cream of tartar. Using the whisk attachment, beat on high. When the egg whites start becoming frothy and opaque, sprinkle in the sugar a little at a time with the mixer running. Continue whipping the egg whites until the meringue is glossy, white, and able to hold stiff peaks.
- 3.
Preheat a Carbon Steel Griddle on low. Add about a third of the meringue to the bowl with the egg yolk mixture, and gently stir to combine. Add the remaining meringue and very gently fold it in with a spatula, taking care not to deflate it.
- 4.
Add a light drizzle of neutral oil to the Griddle and wipe it evenly across the surface with a paper towel. Using a small ice cream scoop or spoon, gently dollop the batter onto the Griddle in four places, adding two scoops per pancake for maximum height.
- 5.
Sprinkle a teaspoon of room temperature water onto the Griddle around the pancakes, then cover with a Griddle Lid and steam for 6 minutes, or until the bottom of each pancake is golden brown. Gently flip each pancake, cover and cook for 6 minutes more. The pancakes should be springy, slightly firm, and browned on both sides.
- 6.
Repeat with the remaining batter. Serve with warm maple syrup and butter. The pancakes deflate quickly, so they’re best enjoyed right away!
