Description
A single-serving recipe for airy, jiggly Japanese soufflé pancakes that require no wasted ingredients. This method scales down the classic technique to fit an 8-inch skillet, resulting in a delicate, restaurant-quality breakfast ready in 20 minutes.
Ingredients
Scale
- 1 large fresh egg (separated, about 50g)
- 2 tablespoons cake flour (15g)
- 1 teaspoon cornstarch (3g)
- 2 tablespoons granulated white sugar (25g)
- 1 tablespoon whole milk (15ml)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- 1 tiny pinch salt
- 1 teaspoon unsalted butter (for greasing)
- 1 tablespoon unsalted butter (for maple butter topping)
- 1 tablespoon real maple syrup (for topping)
Instructions
- Separate the egg white from the yolk, placing the white in a clean, dry bowl and the yolk in a separate small bowl.
- Add cream of tartar and salt to the egg white. Beat on medium-high speed with a balloon whisk until foamy.
- Slowly add sugar, one tablespoon at a time, while continuing to whisk until stiff, glossy peaks form (meringue should look like marshmallow fluff).
- To the egg yolk, add milk and vanilla, whisking gently. Sift cake flour and cornstarch into a separate bowl.
- Fold the dry ingredients into the yolk mixture until just combined to form a smooth batter.
- Add half of the meringue to the yolk batter and gently fold in. Add remaining meringue and continue folding until no white streaks remain.
- Heat an 8-inch non-stick skillet over low heat. Add 1 teaspoon butter and let it melt without browning.
- Pour half the batter into the skillet (about 1/2 inch thick). Cover immediately and cook for 5-6 minutes until bubbles form and edges set.
- Check bottom for golden brown color, then carefully flip. Cover and cook for another 4-5 minutes until springy.
- Repeat with remaining batter to make a second pancake.
- While pancakes cook, melt 1 tablespoon butter in a small saucepan until golden brown and nutty. Stir in maple syrup.
- Stack warm pancakes, drizzle with maple butter, and serve immediately.
Notes
Use fresh eggs for better whipping. Keep heat low to prevent burning before the inside cooks. Serve immediately as they collapse quickly. Do not overmix the batter to maintain airiness. If you don’t have cream of tartar, use a splash of lemon juice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: One stack of two pan
- Calories: 280
- Sugar: 20
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 1
- Protein: 8
Keywords: Japanese pancakes, soufflé pancakes, single serve recipe, fluffy pancakes, breakfast for one, easy brunch, low waste cooking