I bet you never had one of these?
looks delish, right?
What is a Japanese soufflé pancake?
Did you know that soufflé pancakes are incredibly popular in Japan? Me neither! A Japanese pancake is a pillow fluffy cake, cooked perfectly using soufflé style techniques. Soufflé pancakes are fluffy, jiggly, sweet, soft, and oh so delicious.
They taste like you are eating a sweet cloud, with butter and syrup! Egg whites are whipped up with sugar into a glossy thick meringue, then mixed with a batter made with separated egg yolks.
Soufflé pancake ingredients
Requires only 6 ingredients:
- Sugar. To add sweetness
- Milk. Milk helps smooth out the pancake batter. Yes, a Dairy-Free alternative like coconut and almond can be used.
- Flour. Just a pinch of flour to help hold their shape.
- Baking powder. Baking powder is what makes the pancakes rise tall and fluffy.
- Cream of tartar. This is a stabilizer that will help your egg whites whip up to their potential.
- 1 egg yolk 18g
- 1 tbsp sugar 12g
- 2 tbsp milk 30g
- 3 tbsp flour 30g
- 1/4 tsp baking powder 1g
- 2 large egg whites 60g
- 1/8 tsp cream of tartar 0.4g
- 1.5 tbsp sugar 18g
Let’s Cook! Recipe from www.iamafoodblog.com
- Mix. Mix the egg yolk and sugar until frothy, then mix in the milk. Sift in the flour and baking powder, making a smooth batter. Set aside.
- Whip. Make the meringue by beating together sugar, egg whites, and cream of tartar. When the egg whites hold their shape and are stiff and glossy, they’re ready.
- Fold the egg yolk batter into the whites, being careful not to deflate.
- Cook. Heat up a pan (or a crepe maker) on very, very low heat. Lightly oil the pan then scoop out a large dollop of batter, cover and cook for 4-5 minutes. Remove the lid then pile some more batter on and add a couple drops of water. Cover and cook. When the bottoms are golden, very carefully flip, add a couple more drops of water, then cover and cook. Remove from the pan and enjoy immediately with butter, syrup, and powdered sugar. The pancakes will deflate as they cool down.
- Whisk the egg yolk with 1 tablespoon of sugar until pale and frothy. Mix the milk in batches. Sift the flour and baking powder over the yolk mixture and whisk well making sure everything is incorporated.
- Whip the egg whites with the cream of tartar until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
- Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate. Transfer the egg yolk mixture to the remaining egg whites, whisk and then use a spatula to fold together.
- Heat up a large non stick frying (with a lid) pan over low heat. Very lightly brush with oil and use a paper towel to rub it around. You want a very light film. Using an ice cream scoop or measuring cup, scoop the batter onto the pan. Unless you have a very large pan with a lid, it’s probably best to make these two or even one to a pan. Scoop the batter onto the pan, cover and cook for 4-5 minutes. If you have a crepe maker or griddle with a lid that will cover the entire thing without touching the pancakes, use that on the lowest setting.
- Remove the lid and add some more batter on top of each pancake. Cover and continue to cook for 4-5 more minutes. Lift the lid and use a spatula to gently peek under the pancake. The pancake should release easily – don’t force it.
- If you still have any batter left, pile it on top of the pancakes and then gently flip. Cover and cook for 5-6 minutes. The pancakes will grow even taller and fluffier when they’re done.
- Once the pancakes are golden and cooked through, gently remove and serve on a plate with powdered sugar, butter, whipped cream, and maple syrup.
Thanks for tapping into my latest ideas, this can easily be a light and fluffy spa breakfast cuisine!