Fluffy Japanese Pancakes with Creamy Custard
Tall, souffle style Japanese pancakes made with whipped egg whites for an airy texture and filled with a rich, homemade vanilla custard. Perfect for a special breakfast or brunch treat.
Equipment
- Nonstick pan with lid
- Hand mixer or stand mixer
- Small saucepan
- Sifter
- Mixing bowls
Ingredients
For the Pancake Batter
- 4 large eggs separated
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter melted
- 1/2 cup cake flour sifted
- 1/2 teaspoon baking powder
- 3 tablespoons granulated sugar for meringue
For the Vanilla Custard Filling
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup whole milk warmed
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
- Slowly stream in the warmed milk while whisking constantly to prevent the eggs from scrambling.
- Cook over medium low heat, stirring continuously, for 5 to 7 minutes until the custard thickens to a pudding like consistency.
- Remove from heat and stir in the butter and vanilla extract until smooth and glossy.
- Transfer the custard to a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 1 hour to set.
- In a large bowl, whisk together the egg yolks, milk, vanilla extract, and melted butter until smooth.
- Sift in the cake flour and baking powder, then gently mix until just combined to form a smooth pancake batter base.
- In a separate clean bowl, beat the egg whites on medium speed until foamy, then gradually add sugar in three additions, beating until stiff, glossy peaks form, about 3 to 4 minutes.
- Fold one third of the meringue into the yolk mixture until mostly combined, then gently fold in the remaining meringue in two batches, being careful not to deflate the batter.
- Heat a lightly greased nonstick pan over low heat and spoon thick rounds of batter onto the surface, about 1/2 cup each.
- Add a tablespoon of water to the pan, cover with a lid, and cook for 4 to 5 minutes until the bottoms are set.
- Gently flip each pancake with a thin spatula, cover again, and cook for another 4 to 5 minutes until golden and cooked through.
- Let the pancakes cool slightly, then fill with the chilled vanilla custard by piping or spooning it between layers or into a slit on the side.
- Dust with powdered sugar and serve immediately while warm.
Notes
For best results, cook the pancakes over low heat with the lid on to ensure even cooking without burning. Make sure the custard is fully chilled before filling to avoid runny pancakes. Custard can be made up to 3 days ahead and stored separately in the refrigerator.