Name: Japanese Soufflé Pancakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: Egg; milk; sugar; flour; baking powder

Japanese Soufflé Pancakes are super-soft, fluffy, and airy; it melts in your month . They are originally popularized in Japan, the name "soufflé" pancakes are called because of their fluffy and cloud-like texture. The technique to make soufflé pancakes is very similar to chiffon cake, which requires beating the egg whites until stiff peak. Instead of baking in an oven, soufflé pancakes are cooked in a nonstick skillet.

Want to have a fancy brunch or afternoon dessert? These soufflé pancakes will definitely be a great choice! The pancakes only have a small amount of sugar, garnish with powdered sugar, honey or syrup, as well as some fruits or nuts before serving.

ingredients

Egg: 2
Milk: 23g
Cake flour: 30g
Baking powder: 2
Sugar: 26g
Vegetable oil: 1/2tsp
Garnish: powdered sugar, honey or syrup, cream, fruits, nuts.

Note: the above ingredients can make three 3.5″ pancakes.

instructions

Prepare egg yolks mixture:
Prepare two large mixing bowl, separate the egg yolks and egg whites. The bowl for egg whites should be well cleaned and dried.

Add 23g milk into egg yolks bowl, whisk until well combined.
Sift the cake flour and baking powder into the egg yolk mixture. Mix well and set aside.

Beaten the egg whites:
Beaten the egg whites with electric beater, medium to large speed.
Add sugar twice, 1/2 at a time.

Beaten until you can see a stiff peak when lifting the beater. It takes about 8-10mins.

Combine egg yolk batter and egg whites:
Add 1/3 beaten egg whites into the egg yolks mixture, gently fold it with silicone spatula. Pull the spatula towards you and turn it to bring some of the yolk batter over the whites.

Pour the above mixed yolk and whites into the egg whites bowl to mix with the rest whites. Gently folding it with a spatula.
Give the bowl a quarter turn and repeat the folding process for a few times, until the whites and yolks are well combined.

Cook the pancakes:
Make the pancake mold with aluminum foil: prepare 3pieces 12″by1.5″ aluminum foil, fold along the length direction and seal the side with butter.
Heat a large nonstick skillet over low heat, brush with vegetable oil, using a paper towel to remove extra any visible oil.
Place the foil mold into the pan.

Scoop the batter into the mold, evenly distribute it into 3molds.
Add 1tbsp of water into the empty spaces inside the pan, cover with a lid.
Cook for 3-4mins, add another 1tbsp of water, cover and cook for another 3mins. Make sure cook under low heat all the time.

Gently remove the foil mold, flip the pancakes. It should be very easy to flip the pancakes, since it becomes very firm.
Add 1tbsp of water, cover and cook for 3mins.
Soufflé Pancakes are very light; garnish with sugar, honey, syrup or cream for serving.

Japanese Soufflé Pancakes

Japanese Soufflé Pancakes

ingredients

instructions

Search

Follow us

KojoCraft Recipe Signup