How to Make Japanese Souffle Pancakes
- Elina Li
- September 14, 2021
Japanese soufflé pancakes are extra-super-ridiculously fluffy and sound really complicated, but they are actually easier to make than you’d think! Tasting the super delicious pancakes is like biting into a warm cloud. These pancakes are easy and quick enough to make and are a completely acceptable daily breakfast option.
If you want your soufflé pancake to be fluffy, you should whip the eggs with the cream of tartar. In another bowl, whip the egg whites with the cream of tartar until stiff peaks form. Cook the pancakes molds just like regular pancakes, but unlike the others, their batter involves meringue, which is what makes these pancakes so much lighter.
Servings: 8
Ingredients
- 4 egg whites and 2 egg yolks from 4 large eggs, separated and chilled
- 6 tablespoons cake flour
- 6 tablespoons granulated sugar
- ¼ cup milk, chilled
- 1 teaspoon baking powder
- ½ teaspoons vanilla extract
- ¼ teaspoon salt
- Cooking oil spray, for greasing
- Maple syrup, for serving
- Powdered sugar, whipped cream and fresh berries, for serving (optional)
The Best Souffle Pancake Recipe
Here is the best version and a recipe to help you achieve the perfect souffle pancakes:
- Add the milk, baking powder, vanilla, and 2 egg yolks in a bowl. Then add 6 tablespoons of flour using a flour sifter or fine mesh strainer. Mix with a whisk until the batter becomes smooth and the mixture pale yellow.
- In the bowl of a stand mixer, add chilled egg whites and 3 tablespoons of sugar. Your mixing bowl and whisk attachment must be completely clean and dry. Your egg whites won’t turn into meringue if there is any oil. You should whip at the highest speed your mixer allows, until stiff peaks form. Your meringue must hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
- Add one-third of the meringue to your egg yolk batter. You must fold the meringue into the batter very gently until there are no more white streaks. You had better start folding the meringue from the bottom so that the batter at the bottom of the bowl gets totally mixed.
- You need to be gentle when folding. Do not mix too hard, so that the meringue will not lose its structure. When the meringue has been incorporated, add in another third. Fold in. And then the final third. After the meringue is totally incorporated your batter becomes very light and airy, with the meringue, only just incorporated to the point where there are no visible white streaks.
Cook Time - 30 min
Making the Pancakes
- Add two ring molds to a large skillet. The insides of the ring molds should be sprayed with cooking oil spray. Bring your skillet to low heat. It may take a test for one to figure out the right temperature for great pancakes. When the oil and pan get hot, fill each ring mold between 1/2 to 2/3 full with batter, allowing some room for them to rise. Do not forget to add 1/2 tablespoon of water to each side of the pan (preferably not touching the pancakes). Cook for about 3-4 minutes with a closed lid.
- When the tops look almost completely cooked, your pancakes are ready to flip and you can move the bottom of the pancakes without batter spilling out. Flip the pancakes (while still in their molds) with a spatula or turner. It is preferred to use a cookie spatula because they are thinner and slip under the molds easier.
- Cook for another 2-3 minutes until the pancakes are completely cooked and golden brown on both top and bottom. Place pancakes onto a plate. Gently push them out of the molds. Repeat the same with the remaining batter. Best enjoyed when served warm with syrup, powdered sugar, whipped cream, fruit, or other toppings of your choice.
Behind the recipe
Some Notes
Use molds to achieve a better height and the pancakes will cook up instead of spreading out. Some people make them free form, but the pancakes are not likely to be as round and may not rise as high. If you do make them free-form, you had better keep them small, so that the batter doesn’t spread out too much.
The pancakes are best eaten hot and right away. It’s not really like other pastries that can be made ahead of time. When it gets cold, the texture changes and they aren’t as fluffy.
You must sift the cake flour into the batter, otherwise, it will make the batter too heavy. You can use a fine-mesh strainer if you don’t have a flour sifter. It works just as well.
You should use chilled egg whites as it will keep your meringue more stable.
The cakes achieve their texture and rise due to the little water added to the pan.
The Japanese souffle pancakes are a fun and tasty breakfast idea for anyone. They have even made their way into the social media world for being so dang photogenic. The attractive side of this recipe is that you won’t need to hit up a specialty food store.
These pillowy, soft pancakes are a must-try. It is not fair to miss the fizzy, bubbly sound from the delicate souffle pancakes when you cut them to enjoy. Well, you had better try it for yourself!
Elina Li
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