Japanese Souffle Pancakes Cafe Style — Fluffy Stack

How to Make Japanese Souffle Pancakes Cafe Style — Fluffy Stack

1. 1

   Step 1: Make the batter base

   Separate the eggs into yolks and whites, placing whites in a clean, dry bowl. Whisk the yolks with 2 tablespoons of the granulated sugar, the milk, and vanilla until smooth. Sift the flour and baking powder together, then fold into the yolk mixture until just combined and lump-free; the batter should be thick but pourable.

   For this step

   • 4 largeLarge eggs, separated
   • 3/4 cupAll-purpose flour
   • 1 tspBaking powder
   • 1/2 cupWhole milk
   • 1 tspVanilla extract
   
2. 2

   Step 2: Whip the meringue

   With a hand or stand mixer, whisk the egg whites and cream of tartar on medium speed until foamy, then increase speed and add the remaining granulated sugar in a slow stream. Continue beating until glossy, stiff peaks form and the sugar is dissolved — the meringue should hold very firm peaks when the whisk is lifted.

   For this step

   • 1/4 tspCream of tartar
   
3. 3

   Step 3: Fold meringue into batter gently

   Fold one-third of the meringue into the yolk batter to loosen it, then carefully fold in the remaining meringue in two additions, using wide strokes to preserve as much air as possible. Transfer the finished batter to a piping bag or a large spoon; for taller stacks, pile batter vertically and avoid overmixing.

   For this step

   • 1 tbspUnsalted butter (melted), for pan
   
4. 4

   Step 4: Cook low and covered

   Heat a nonstick skillet over the lowest flame and brush with a thin layer of melted butter. Pipe or spoon two 3–4 inch rounds (or 3 rounds for smaller pancakes) into the pan, cover with a lid, and cook 4–5 minutes until the bottoms are golden and the edges set. Flip gently with a thin spatula, cover again, and cook 3–4 more minutes until both sides are golden and an inserted toothpick comes out mostly clean.
   
5. 5

   Step 5: Serve immediately

   Stack pancakes while still warm, dust with confectioners' sugar, and drizzle with maple syrup. Serve right away — these are best the moment they come off the pan to preserve height and the delicate texture.

   For this step

   • 2 tbspConfectioners' sugar, for dusting
   • 4 tbspPure maple syrup, for serving
   

1. Separate the eggs into yolks and whites, placing whites in a clean, dry bowl. Whisk the yolks with 2 tablespoons of the granulated sugar, the milk, and vanilla until smooth. Sift the flour and baking powder together, then fold into the yolk mixture until just combined and lump-free; the batter should be thick but pourable.
2. With a hand or stand mixer, whisk the egg whites and cream of tartar on medium speed until foamy, then increase speed and add the remaining granulated sugar in a slow stream. Continue beating until glossy, stiff peaks form and the sugar is dissolved — the meringue should hold very firm peaks when the whisk is lifted.
3. Fold one-third of the meringue into the yolk batter to loosen it, then carefully fold in the remaining meringue in two additions, using wide strokes to preserve as much air as possible. Transfer the finished batter to a piping bag or a large spoon; for taller stacks, pile batter vertically and avoid overmixing.
4. Heat a nonstick skillet over the lowest flame and brush with a thin layer of melted butter. Pipe or spoon two 3–4 inch rounds (or 3 rounds for smaller pancakes) into the pan, cover with a lid, and cook 4–5 minutes until the bottoms are golden and the edges set. Flip gently with a thin spatula, cover again, and cook 3–4 more minutes until both sides are golden and an inserted toothpick comes out mostly clean.
5. Stack pancakes while still warm, dust with confectioners' sugar, and drizzle with maple syrup. Serve right away — these are best the moment they come off the pan to preserve height and the delicate texture.