Description
Experience the viral sensation of Japanese Soufflé Pancakes, now completely Gluten-Free! These tall, jiggly, and cloud-like pancakes melt in your mouth, thanks to a delicate meringue base. Unlike traditional flat pancakes, these are cooked slowly with steam to achieve incredible height. Serve them with fresh berries and dusting sugar for a breakfast that looks as good as it tastes.
Ingredients
2 large eggs (cold, separated into yolks and whites)
1 ½ tablespoons milk (dairy or almond milk)
¼ teaspoon pure vanilla extract
¼ cup Gluten-Free All-Purpose Flour (ensure fine texture)
½ teaspoon gluten-free baking powder
2 tablespoons granulated sugar
½ teaspoon lemon juice or cream of tartar (to stabilize egg whites)
1 tablespoon vegetable oil (for greasing the pan)
2 tablespoons water (for steaming)
Instructions
1. Prep: Separate the egg whites and yolks into two different bowls. Keep the whites in the fridge until ready to whip (cold whites whip better).
2. Yolk Batter: In the bowl with the yolks, add the milk and vanilla extract. Whisk until smooth. Sift in the gluten-free flour and baking powder, then mix until thick and fully combined.
3. Make Meringue: Add the lemon juice (or cream of tartar) to the egg whites. Using an electric hand mixer, beat the whites on medium speed. Gradually add the sugar one teaspoon at a time while beating, until stiff, glossy peaks form. *When you lift the beater, the peak should stand straight up.*
4. Fold: Gently fold 1/3 of the meringue into the yolk batter to lighten it. Then, very gently fold in the remaining meringue. *Do not overmix or you will deflate the air bubbles that make them fluffy.*
5. Heat Pan: Heat a non-stick skillet over very low heat. Lightly brush with oil. You can use ring molds if you have them, or simply spoon the batter free-form.
6. Cook & Steam: Scoop the batter into the pan in tall mounds (stacking 2-3 scoops on top of each other). Add 1 tablespoon of water to the empty spaces in the pan (not touching the pancakes) and immediately cover with a tight lid. Cook for 4-5 minutes.
7. Flip: Remove the lid. If the tops look slightly set (not runny), gently flip each pancake. Add another tablespoon of water to the pan, cover again, and cook for another 3-4 minutes.
8. Serve: Transfer carefully to a plate. Serve immediately as they will deflate slightly as they cool. Top with powdered sugar, fruit, or syrup.
Notes
Temperature Control: Cooking on low heat is crucial. If the heat is too high, the outside will burn before the inside cooks.
Meringue is Key: The height comes from the egg whites. Ensure your bowl and beaters are completely clean and free of grease before whipping.
Serve Immediately: Like a soufflé, these pancakes are best eaten right out of the pan.
Flour Choice: A light gluten-free flour blend (often containing rice flour and starch) works best here.
- Prep Time: 20
- Cook Time: 15
- Category: Breakfast
- Method: Steaming/Pan Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 14
- Sodium: 160
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 9
- Cholesterol: 185