Go Back
Two tall Japanese soufflé pancakes stacked on a white plate with whipped cream, fresh berries, and powdered sugar

Japanese Soufflé Pancake Dessert with Whipped Cream and Fresh Berries

Tall, jiggly Japanese soufflé pancakes cooked low and slow on the stovetop, finished with whipped cream and fresh berries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Soufflé Pancake Batter
  • 4 large eggs separated, cold
  • 60 g cake flour sifted
  • 1/2 tsp baking powder
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 50 g granulated sugar divided - 10 g for yolk batter, 40 g for meringue
  • 1/4 tsp cream of tartar or a few drops of lemon juice
  • 1 tsp neutral oil for the yolk batter, plus extra to grease molds
For Cooking
  • 1 tsp unsalted butter to grease the pan lightly
  • 4 tbsp water added to the pan in 1-tbsp increments to create steam
Toppings
  • 120 ml heavy whipping cream whipped to soft peaks
  • 1 tbsp powdered sugar for the cream, plus extra for dusting
  • 120 g mixed fresh berries strawberries, raspberries, blueberries
  • to taste maple syrup or honey optional drizzle

Method
 

Prepare the Batter
  1. Separate the eggs into two clean bowls. Make sure no yolk gets into the whites or the meringue won't whip properly.
  2. Whisk the egg yolks with 10 g of the granulated sugar until pale and slightly thickened, about 1 minute.
  3. Add the milk, vanilla extract, and neutral oil to the yolk mixture and whisk to combine.
  4. Sift the cake flour and baking powder directly into the yolk mixture and stir until smooth with no lumps. Set aside.
Make the Meringue
  1. Using an electric hand mixer on medium speed, beat the egg whites with cream of tartar until foamy, about 1 minute.
  2. Gradually add the remaining 40 g of sugar in three additions while continuing to beat on medium-high speed.
  3. Beat until the meringue reaches stiff peaks - the whites should stand straight up on the whisk without drooping. This takes 3 to 4 minutes total.
Combine and Cook
  1. Scoop one-third of the meringue into the yolk batter and fold gently with a wide spatula using slow J-strokes until just combined.
  2. Add the remaining meringue in two more additions, folding each time until no white streaks remain. Stop as soon as it looks uniform - don't over-fold.
  3. Heat a nonstick skillet over the lowest possible heat. Add a small knob of butter and let it melt, then place 3-inch ring molds in the pan and grease the insides lightly.
  4. Spoon or pipe the batter into the molds, filling each about two-thirds full. Add 1 tbsp of water to the pan next to (not inside) the molds and immediately cover with a lid.
  5. Cook for 4 to 5 minutes until the tops look mostly set. Add another 1 tbsp of water to the pan, cover again, and cook for a further 3 to 4 minutes.
  6. Carefully remove the ring molds using tongs. Slide a wide offset spatula under each pancake and flip gently in one smooth motion.
  7. Cover and cook the second side for 3 to 4 minutes until the pancakes are cooked through and spring back lightly when pressed. They should be golden on both sides.
Finish and Serve
  1. Whip the heavy cream with 1 tbsp powdered sugar to soft peaks.
  2. Transfer the pancakes to plates immediately. Add a generous dollop of whipped cream, arrange fresh berries alongside, and dust with powdered sugar.
  3. Serve within 5 minutes for the best jiggle and height.

Notes

If you don't have ring molds, you can use strips of parchment paper folded into circles and secured with a paper clip - not as neat, but it works.