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Japanese soufflé pancakes

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  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian

Fluffy, light and as tall as you like, impress your brunch guests with these Japanese pancakes. They're delicious and easier than you might think.

  • Makes8
  • Cook time20 minutes
  • Prep time15 minutes
Japanese soufflé pancakes

Ingredients

  • 1/2 cup (75g) plain flour
  • 1/2 tsp baking powder
  • 1/4 cup (40g) icing sugar mixture
  • 1/3 cup (80ml) milk
  • 1 tsp vanilla extract
  • 2 free-range eggs, separated
  • 1/2 tsp cream of tartar
  • 20g butter, melted
  • Mixed berries, to serve
  • Golden syrup, to serve

Nutritional information

Per pancake: Energy: 395kJ/94 Cals (5%), Protein: 3g (6%), Fat: 4g (6%), Sat Fat: 2g (8%), Carb: 13g (4%), Sugar: 6g (7%),Dietary Fibre: 0.2g (1%), Sodium: 43mg (2%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Whisk the flour, baking powder, icing sugar, milk, vanilla and egg yolks in a large bowl until smooth.

  2. Step 2

    Use an electric mixer to whisk the egg whites and cream of tartar in a large bowl until stiff peaks form.

  3. Step 3

    Add one-third of the egg white mixture to the flour mixture and use a large metal spoon to gently fold until just combined. Add the remaining egg white mixture and gently fold until just combined.

  4. Step 4

    Grease four 7cm round metal cookie cutters. Heat a medium non-stick frying pan over low heat and brush with some melted butter. Place cutters in the pan and fill with ¼ cup (60ml) pancake batter. Cook, covered, for 5-6 mins or until bases are golden. Carefully turn the pancakes and use tongs to remove cutters. Cook, covered, for 3 mins or until just set. Transfer to a plate. Repeat with remaining butter and batter.

  5. Step 5

    Divide pancakes among serving plates and top with berries. Drizzle with golden syrup and dust with icing sugar to serve.

Recipe tip

COOK. STORE. SAVE
Cook it right:
We used cookie cutters to get tall pancakes, but if you don't have any you can use egg rings instead – you'll get more pancakes from the batter, but with less height.

Japanese soufflé pancakes

Japanese soufflé pancakes
  • Makes8
  • Cook time20 minutes
  • Prep time15 minutes
Ingredients
  • 1/2 cup (75g) plain flour
  • 1/2 tsp baking powder
  • 1/4 cup (40g) icing sugar mixture
  • 1/3 cup (80ml) milk
  • 1 tsp vanilla extract
  • 2 free-range eggs, separated
  • 1/2 tsp cream of tartar
  • 20g butter, melted
  • Mixed berries, to serve
  • Golden syrup, to serve
    Description

    Fluffy, light and as tall as you like, impress your brunch guests with these Japanese pancakes. They're delicious and easier than you might think.

    Method
    1. Step 1

      Whisk the flour, baking powder, icing sugar, milk, vanilla and egg yolks in a large bowl until smooth.

    2. Step 2

      Use an electric mixer to whisk the egg whites and cream of tartar in a large bowl until stiff peaks form.

    3. Step 3

      Add one-third of the egg white mixture to the flour mixture and use a large metal spoon to gently fold until just combined. Add the remaining egg white mixture and gently fold until just combined.

    4. Step 4

      Grease four 7cm round metal cookie cutters. Heat a medium non-stick frying pan over low heat and brush with some melted butter. Place cutters in the pan and fill with ¼ cup (60ml) pancake batter. Cook, covered, for 5-6 mins or until bases are golden. Carefully turn the pancakes and use tongs to remove cutters. Cook, covered, for 3 mins or until just set. Transfer to a plate. Repeat with remaining butter and batter.

    5. Step 5

      Divide pancakes among serving plates and top with berries. Drizzle with golden syrup and dust with icing sugar to serve.