How long does it take to cook the pancakes?

Cook the pancakes for 7 to 10 minutes without lifting the lid, then flip and cook for another 5 minutes.

What should I do if I don't have a pastry bag?

You can use a regular bag and cut off a corner, or just gently spoon the mixture onto the skillet.

Fluffy Japanese Soufflé Pancakes

Name: Fluffy Japanese Soufflé Pancakes
Total time: 20 min
Yield: 2
Ingredients: 2 pcs eggs (middle size); 4 tsp milk (approximately 20 ml); 2-3 tbsp cake flour (all-purpose flour works too); 1/2 tsp vanilla extract; 3 tsp sugar

WWhisk TakersYouTube20 minutesserves 2

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Original video by Whisk Takers on YouTube5:26

About this recipe

Fluffy Japanese Soufflé Pancakes are a delightful twist on traditional pancakes, known for their airy texture and impressive height. This recipe transforms just two eggs into a breakfast treat that's both fun to make and delicious to eat.

The secret to achieving that fluffy texture lies in the careful whipping of egg whites and the gentle folding technique, which creates air pockets that help the pancakes rise beautifully.

Ingredient notes

Use 2 middle-sized eggs for the best results.
4 teaspoons of milk is approximately 20 ml, which adds moisture to the batter.
You can use 2-3 tablespoons of cake flour, but all-purpose flour works just as well.

Tips from Whisk Takers’s video

Cook the pancakes over low heat to prevent them from deflating too quickly after cooking.
Whip the egg whites to stiff peaks, but be careful not to overwhip them, as this can lead to a runny batter.
Gradually mix the flour into the yolk mixture until you achieve a creamy consistency, which is crucial for the pancake's texture.
Gently fold the whipped egg whites into the yolk mixture with a spatula to keep the batter light and airy.

Good to know

How long does it take to cook the pancakes?: Cook the pancakes for 7 to 10 minutes without lifting the lid, then flip and cook for another 5 minutes.
What should I do if I don't have a pastry bag?: You can use a regular bag and cut off a corner, or just gently spoon the mixture onto the skillet.

No life story here — the video and the recipe are the whole point. All credit to Whisk Takers: watch the original on YouTube.

The recipe

Serves 2 servingsTime 20 minutes

Ingredients

Steps

1
Separate the yolks from the whites of the eggs.
2
Add milk to the egg yolks and mix well.
3
Add vanilla extract to the yolk mixture.
4
Gradually add the flour to the yolk mixture, mixing until creamy.
5
Set the yolk mixture aside.
6
Whip the egg whites on low speed until foamy.
7
Gradually add sugar to the egg whites while whipping.
8
Increase the mixer speed to high and whip until stiff peaks form, being careful not to overwhip.
9
Add about a third of the whipped egg whites to the yolk mixture and stir until smooth.
10
Pour the yolk mixture into the remaining egg whites and gently fold together with a spatula.
11
Transfer the batter into a pastry bag or spoon it gently if preferred.
12
Preheat a skillet over low heat and lightly oil it.
13
Squeeze the batter onto the skillet, ensuring it holds its shape.
14
Add a few drops of water to the pan to create steam and cover with a lid.
15
Cook for 7 to 10 minutes without lifting the lid.
16
Flip the pancakes carefully and add more water if needed, then cover and cook for another 5 minutes.