Japanese Caramel-Apple Soufflé Pancake Stack

Japan’s soufflé pancakes earn their cloud-soft height from whipped egg whites folded into a light batter. This stack tops that jiggly fluff with Honeycrisp apples simmered in brown-sugar caramel for a cozy dessert twist.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 320 cal
• 9g protein
• 38g carbs
• 15g fat

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Ingredients

• 4 large eggs
• 3 Tbsp whole milk
• 1 tsp vanilla extract
• 1/2 cup cake flour
• 1/2 tsp baking powder
• 1/4 tsp cream of tartar
• 1/4 cup granulated sugar
• 1 large Honeycrisp apple
• 2 Tbsp unsalted butter
• 3 Tbsp brown sugar
• 2 Tbsp heavy cream
• 1 pinch of salt
• 1 Tbsp powdered sugar
• 1 tsp neutral oil for greasing

Instructions

1. 1Separate the eggs, placing yolks in one bowl and whites in a very clean mixing bowl. Whisk the yolks with the milk and vanilla until smooth, then sift in the cake flour and baking powder and stir into a thick, lump-free batter.
2. 2In a small skillet melt the butter over medium heat, add the peeled and thinly sliced apple, brown sugar, cream, and salt; cook 5 to 7 minutes until the apples are tender and a glossy caramel sauce forms. Keep warm over low heat.
3. 3Add the cream of tartar to the egg whites and beat with a hand mixer on medium-high until foamy; gradually rain in the granulated sugar and continue beating to stiff, glossy peaks that hold their shape.
4. 4Gently fold one-third of the meringue into the yolk batter to lighten it, then fold in the remaining meringue in two additions, stopping as soon as no white streaks remain so the batter stays airy.
5. 5Heat a nonstick skillet or griddle over the lowest possible heat and lightly grease; scoop tall mounds of batter (about 1/2 cup each) using a ring mold if you have one, cover with a lid, and cook 4 to 5 minutes until bubbles appear and the bottoms are golden.
6. 6Carefully flip each pancake, cover again, and cook another 4 to 5 minutes until cooked through, jiggly but set, and deeply golden on both sides.
7. 7Stack two soufflé pancakes per plate, spoon the warm caramel apples and sauce generously over the top, and dust with powdered sugar.
8. 8Serve immediately while the pancakes are still sky-high and cloud-soft; they deflate as they cool, so have the caramel ready before the last flip.