Description
A gourmet twist on the famous Japanese trend. These cloud-like pancakes combine a delicate, airy meringue base with the sharp, seasonal snap of finely chopped rhubarb. Steamed to perfection in a covered skillet, they offer a sophisticated balance of sweet vanilla and zesty fruit.
Ingredients
For the Yolk Base
- 2 egg yolks, 1 tbsp sugar, 2 tbsp milk
- 1/4 cup flour, 1/4 tsp baking powder, 1/2 tsp vanilla
For the Meringue & Fruit
- 2 egg whites, 1 tbsp sugar
- 1/4 cup fresh rhubarb (finely chopped, pea-sized)
- 1 tsp butter, 1 tsp water (for steam)
Instructions
Base: Whisk yolks, 1 tbsp sugar, milk, vanilla, flour, and baking powder until smooth.
Meringue: Beat egg whites while gradually adding 1 tbsp sugar until stiff, glossy peaks form.
Fold: Lighten yolk base with 1/3 of meringue, then gently fold in the rest with the rhubarb.
Scoop: Melt butter in a skillet on low. Stack two scoops per pancake for height.
Steam: Add a tsp of water to empty spaces in the pan and cover with a lid. Cook 4–5 mins per side, adding water again after flipping.
Notes
Temperature Control: Use very low heat; high heat causes the bottom to burn and the soufflé to collapse.
Prep the Rhubarb: Chop pea-sized so the steam cooks the fruit through in the short bake time.
The ‘Water Trick’: Drops of water create the steam necessary to cook the tall mounds without drying the exterior.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 2 pancakes
- Calories: 195
- Sugar: 14
- Sodium: 165
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 7
- Cholesterol: 190
Keywords: rhubarb soufflé pancakes, fluffy pancakes, japanese pancakes, airy pancakes, gourmet brunch