Japanese Soufflé Pancakes with Maple, Honey & Miso Butter Recipe
Light, fluffy Japanese soufflé pancakes drizzled with indulgent maple‑honey‑miso butter. Easy to make, elegant to serve
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Ingredients
Maple, honey miso butter
- 50 grams salted butter
- ¼ cup + 2 Tbsp maple syrup 75 ml
- 3 Tbsp honey
- 2 tsp white miso paste
- ½ tsp vanilla
- Pinch of sea salt flakes
Meringue
- 4 egg whites
- ¼ tsp cream of tartar
- 3 Tbsp caster sugar
Pancake batter
- 2 egg yolks
- 4 Tbsp milk
- 1 tsp vanilla extract
- 2 Tbsp caster sugar
- 6 Tbsp flour ¼ cup + 2 Tbsp
- ½ tsp baking powder
- A little oil to fry
Instructions
Make the maple, honey, and miso butter
- Melt the butter in a small pot. When it bubbles, add the maple syrup, honey, and miso, whisking to combine. Stir in the vanilla and a sprinkle of sea salt. Set aside. You can make this in advance and reheat just before serving.
Make the meringue
- Using an electric beater, whisk the egg whites and cream of tartar until stiff peaks form. Slowly add the sugar while whisking until glossy.
Make the batter
- In another bowl, whisk the egg yolks, milk, vanilla, and sugar until pale and fluffy. Sift over the flour and baking powder, then mix briefly.
- Gently fold in one-third of the meringue, then the rest in two stages, until just combined.
Cook the pancakes
- Heat a non-stick pan over low heat and lightly oil it, wiping away excess with a paper towel.
- Using an ice cream scoop, place 4 mounds of batter into the pan. Cover with a lid and cook for 5 minutes. Add another scoop of batter on top of each mound. Optionally drizzle a little water around the edges to create steam.
- Cook for another 5–8 minutes until firm, then flip and cook for another 5–8 minutes. The timing will depend on your pan’s heat.
- Serve with warm maple, honey miso butter poured generously over the pancakes.