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Crème Brûlée Soufflé Pancakes

Thick, cloud-like Japanese soufflé pancakes topped with a crispy, torch-fired caramelized sugar crust and flaky sea salt.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 3 pancakes
Course: Breakfast, Brunch, Dessert
Cuisine: Fusion, Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 3 large eggs separated
  • 2 tbsp whole milk
  • 0.5 cup cake flour sifted
  • 3 tbsp granulated sugar for meringue
  • 1 tsp vanilla extract
  • 0.5 tsp baking powder
  • 0.25 tsp cream of tartar
Toppings
  • 3 tbsp granulated sugar for torching
  • 1 pinch flaky sea salt Maldon or similar
  • 2 tbsp syrup maple or caramel

Equipment

  • Electric hand mixer
  • Non-stick Skillet with Lid
  • Kitchen Blowtorch
  • Mixing bowls

Method
 

  1. Separate egg yolks and whites. Whisk yolks with milk and vanilla. Sift in flour and baking powder; mix to a thick paste.
  2. Whip egg whites with cream of tartar. Gradually add 3 tbsp sugar, whipping until stiff, glossy peaks form.
  3. Gently fold meringue into yolk batter in three batches, being careful not to deflate the mixture.
  4. Heat a non-stick pan on low. Grease lightly. Scoop batter into tall mounds (or use ring molds). Add 1 tsp water to pan and cover. Cook 4-5 minutes.
  5. Flip carefully. Add another splash of water, cover, and cook 3-4 minutes until set.
  6. Transfer to plate. Sprinkle tops generously with sugar. Use a blowtorch to caramelize sugar until amber and hard.
  7. Top with flaky sea salt and syrup. Serve immediately.

Notes

Serve immediately as soufflé pancakes deflate quickly. If using ring molds, grease them well to prevent sticking.