Japanese soufflé pancakes. Super airy and fluffy, this Souffle Pancake (スフレパンケーキ) is like eating cottony clouds, but even better with homemade whipped cream and fresh berries! They are almost soufflé-like in consistency thanks to folding egg whites into a batter that is cooked in a round mold. Even in New York City, people stood in.
For any unfamiliar readers, soufflé pancakes are a rising trend in Asia—pun intended. The texture is meant to be soufflé-like, light and airy with a bit of a jiggle. Don't over-cook these or they will lose that. You can have Japanese soufflé pancakes using 12 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Japanese soufflé pancakes
- It's 2 of eggs.
- You need 1 of and 1/2 tablespoons milk.
- It's 1 teaspoon of vanilla essence.
- It's 1/4 cup of all purpose flour.
- You need 1/2 teaspoon of baking soda.
- It's 1 pinch of salt.
- You need 2 tablespoons of sugar.
- You need 1 tablespoon of neutral oil.
- You need of Serving.
- Prepare of Butter.
- You need of Maple syrup or honey.
- It's of Berries (optional).
Japanese soufflé pancakes instructions
- Separate the egg yolks and egg whites from 2 eggs in 2 separate bowls. Put the egg whites in the freezer..
- With a whisk, beat 2 egg yolks, 1 and half tablespoons milk and 1 teaspoon vanilla essence until pale and frothy..
- Through a sieve add 1/4 cup flour, 1/2 teaspoon baking soda and a pinch of salt to the egg yolk mixture. Set aside..
- To a large pan(large enough to accommodate 3 pancakes) brush 1 tablespoon neutral oil and let it heat on low hear. This step is should be done before the next step..
- Beat the egg whites until pale and frothy. Gradually add 2 tablespoons sugar(about 1/3 at a time) and continue beating. Stop beating when you see peaks in the mixture..
- Gradually fold the egg whites mixture to the egg yolks and flour mixture. About 1/3 at a time. Incorporate the entire egg white mixture. You should have a frothy pale yellow cloud..
- Quickly move to the hot pan and start adding the mixture. You don’t want to wait, else you will get flat pancakes. This mixture will yield 3 pancakes. Stack one scoop on top of the other. You want a tall pancake and not a wide one. Cover and cook on low heat for 7 minutes..
- After 7 minutes the pancakes should have firm bottoms. Slowly flip them. Cover and cook for another 7 minutes..
- Once both sides are brown, quickly remove from heat and serve. Enjoy the soft and fluffy pancakes..