Fluffy Japanese souffle pancakes
Tall, jiggly, cloud-like pancakes made with whipped egg whites, served with butter and syrup.
- Time30 min
- LevelHard
- Costabout £0.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the egg yolks, milk and vanilla together. Sift in the flour and baking powder and mix to a smooth batter.
- 2
In a clean bowl whisk the egg whites to soft peaks. Add the sugar a little at a time and whisk to stiff, glossy peaks.
- 3
Fold a third of the whites into the batter to loosen it, then gently fold in the rest.
- 4
Oil a non stick pan and heat on the lowest heat. Spoon in 3 tall mounds, add a teaspoon of water around them, and cover. Cook for 5 minutes.
5 min - 5
Add a little more batter on top of each mound, flip carefully and cook covered for 4 minutes more.
4 min - 6
Serve stacked with butter and maple syrup.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.