Japanese Soufflé Pancakes - Hello Student

Japanese Soufflé Pancakes

01/02/2024

An easy Japanese Soufflé Pancake recipe

Are you wanting to try something a little different this pancake day? These light and fluffy Japanese soufflé pancakes taste incredible, and also look it 😉 Load them up with toppings of your choice and enjoy! Follow the steps below as we guide you through it.

Ingredients:

  • 2 large eggs, separated
  • 2 tbsp golden caster sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 2 tbsp self-raising flour
  • 1 tsp olive oil
  • Butter, icing sugar and maple syrup, to serve or any toppings of your choice

Instructions

  • Whisk the egg whites in a clean bowl with 1 tbsp sugar using an electric whisk or a stand mixer to form stiff peaks.

 

  • Beat the egg yolks, 1 tbsp sugar and vanilla together in a separate bowl until pale and foamy. Gently fold in the milk and flour until just incorporated – don’t over mix this!

 

  • Fold the egg whites into the egg yolk mixture and gently turn the batter over to mix, using the side of a metal spoon or spatula. Do not over mix as you want your pancakes to be airy and fluffy.

 

  • Heat a large non-stick frying pan with a lid over a very low heat. Drizzle a little oil into the pan. Be careful. not to add too much as you only want a tiny layer to help the soufflé pancakes not stick.  Once hot, make three tall pancakes by piling three spoonfuls of the batter into the pan, using about two thirds of the mixture. Keep them piled quite high – they aren’t normal pancakes so don’t tip or spread out the mixture like you would normal pancakes. Cover with a lid and cook for 2-4 mins, the steam will help them set. Remove the lid and add another dollop of batter to each pancake, this will create the classic height and thickness. Return the lid and cook for another 8 mins until the top feels slightly set.

 

  • Very gently, and carefully, turn the pancakes over in the pan with a spatula. The bases should be a light golden brown. Add the lid back on and cook for another 4-6 mins until both sides are golden brown and they have a slight wobble, but are not collapsing or sticky.

To finish up

To finish, stack your pancakes on top of one another, serve with  butter, a dusting of icing sugar and a little maple syrup. Go crazy and add your own desired toppings.

 

 

 

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