Print

Fluffy Japanese Soufflé Pancakes Recipe with Easy Berry Compote

fluffy Japanese soufflé pancakes - featured image
Print Recipe

These fluffy Japanese soufflé pancakes are light, airy, and topped with a sweet-tart berry compote, perfect for a special breakfast or brunch. The soufflé technique creates a cloud-like texture that melts in your mouth.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 3 tablespoons granulated sugar
  • 3 large eggs, separated (room temperature)
  • 1/2 cup (120ml) whole milk
  • 1 teaspoon vanilla extract (optional)
  • 2 tablespoons vegetable oil or melted butter
  • Pinch of salt
  • 2 cups (300g) mixed berries (blueberries, raspberries, strawberries), fresh or frozen
  • 2 tablespoons granulated sugar (for compote)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water
  • Optional: small sprig of fresh mint for garnish

Instructions

  1. In a medium bowl, sift together 1 cup (120g) all-purpose flour and 1 teaspoon baking powder. Set aside. (5 minutes)
  2. Carefully separate 3 large eggs into two bowls—yolks in one, whites in another. Ensure no yolk gets into the whites. (3 minutes)
  3. To the bowl with egg yolks, add 1/2 cup (120ml) milk, 2 tablespoons vegetable oil or melted butter, 1 teaspoon vanilla extract, and a pinch of salt. Whisk until smooth. (2 minutes)
  4. Gently fold the sifted flour mixture into the yolk mixture until just combined. Do not overmix; some lumps are okay. (2 minutes)
  5. Using an electric mixer, beat the egg whites on medium speed. Gradually add 3 tablespoons granulated sugar and continue whipping until stiff, glossy peaks form. (5-7 minutes)
  6. Gently fold about one-third of the whipped egg whites into the batter to lighten it. Then carefully fold in the remaining whites using a spatula, preserving as much air as possible. The batter should be airy and thick. (3-4 minutes)
  7. Preheat a non-stick frying pan over low heat. Lightly grease with butter or oil. If using ring molds, grease them as well. (3 minutes)
  8. Spoon batter into the pan or molds, filling about 2/3 full to allow rising. Cover the pan with a lid to trap steam, and cook for about 4-5 minutes until the bottom is golden and bubbles appear on top. Carefully flip using a thin spatula, cover again, and cook for another 4-5 minutes. Pancakes should rise tall and feel springy to the touch. (10 minutes)
  9. While pancakes cook, combine 2 cups mixed berries, 2 tablespoons sugar, 1 tablespoon lemon juice, and 2 tablespoons water in a small saucepan. Simmer over medium heat, stirring occasionally, until berries break down and mixture thickens slightly (about 8 minutes). Remove from heat. (10 minutes)
  10. Stack the pancakes, spoon warm berry compote on top, and add a dollop of whipped cream or a dusting of powdered sugar if desired. Garnish with fresh mint. Serve immediately while fluffy and warm.

Notes

Keep mixing bowls and beaters clean and dry to ensure egg whites whip properly. Use low heat and cover pan with lid to trap steam for even cooking. Ring molds help achieve iconic tall pancakes but are optional. For dairy-free, substitute milk with almond or oat milk and butter with coconut oil. For gluten-free, use a 1-to-1 gluten-free baking flour blend.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, berry compote, breakfast recipe, brunch, easy pancakes, soufflé technique

Find it online: https://avabowls.com/fluffy-japanese-souffl-e-pancakes-recipe-with-easy-berry-compote/