Tokyo café culture — Gram Café and Pancakes and similar; viral via social media internationally from 2016
Soufflé pancakes became a global social media phenomenon from around 2016, driven by videos from Tokyo cafés — particularly Gram Café and Pancakes and similar establishments — showing enormously tall, cloud-like pancakes served stacked and wobbling on a plate. The format belongs to a broader Japanese aesthetic of jiggly, light, airy foods, and represents a genuine technique evolution from the standard American pancake. The critical distinction from a conventional pancake is the meringue incorporation. The batter is made from egg yolks, milk, flour, and a small amount of baking powder; separately, the egg whites are whipped to medium-stiff peaks with sugar and cream of tartar. The whipped whites are folded into the batter in three stages — the first addition is stirred in without concern for deflation to lighten the batter, the second and third are folded gently with a large spatula using a figure-eight motion. The cooking method is as important as the batter. A nonstick pan is used at very low heat — lower than any standard pancake — with a lid. The low heat allows the pancakes to cook through gently without browning aggressively on the outside before the interior is set. A small round metal ring mould (approximately 7–8cm diameter) is optional but helps achieve the tall, straight-sided shape characteristic of the café version. The batter is spooned into the mould in two stages with a short pause to allow partial setting before adding more. A small tablespoon of water added to the pan and the lid replaced creates steam that further helps the structure set without burning. The pancakes require patience: each side cooks for 4–6 minutes at low heat. The visual test is a matte surface and visible puffing before flipping. The flavour is mild — these are vehicles for toppings: whipped cream, strawberries, maple syrup, or butter.
Light, airy, milky batter sweetness, whipped cream richness, maple or fruit freshness
Whip egg whites to medium-stiff peaks with cream of tartar — the stability agent is essential Fold whites in three additions — the first addition loosens the batter; the next two must be very gentle Cook at very low heat with a lid — this is fundamentally different from a standard pancake Use a ring mould for the tall café-style shape — free-form batter spreads and loses height Add a splash of water to the pan and replace the lid to create steam that sets the structure
A teaspoon of rice flour in the batter adds a slight chewiness that improves the texture For the cleanest ring mould release, lightly oil the inside with neutral oil and slide off gently after plating Flavour the batter with vanilla extract and a pinch of lemon zest for a more complex base The batter degrades quickly — cook immediately after folding; do not rest the mixed batter For service, warm plates briefly — cold plates cause condensation that makes the pancake bottom soggy
Cooking at standard pancake heat — the exterior browns and dries before the centre is cooked Over-folding the meringue into the batter, deflating the airy structure Skipping the ring mould and pouring the batter free-form — the result is a flat, wide pancake Flipping too early — the unset interior collapses when the pancake is turned Using the pancakes as a vehicle for very heavy or wet toppings that flatten the structure immediately