Among many Japanese pancakes, the Japanese souffle pancake stands out for its unique texture and preparation method. This cloud-like sensation captivates breakfast lovers worldwide,
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Japanese souffle pancake recipe
Japanese souffle pancakes are a delightful twist on the traditional pancake. Compared to my hometown British pancakes, they are taller, thicker, fluffier, and airier. What sets them apart is the unique cooking method and the key ingredient: meringue.
If you know how to make meringue, this Japanese fluffy pancake recipe is not that difficult to make. The egg whites are whipped into a stiff meringue before being folded into the batter. This method incorporates air into the mixture, resulting in thick, fluffy pancakes. That’s why it’s called a cloud pancake with a “cottony” texture.
These pancakes go well with many toppings, such as classic maple syrup, honey, chocolate syrup, or fresh fruits like strawberries or bananas. For extra indulgence, try whipped cream, Nutella, a scoop of ice cream, jam, or fruit curd.
For beverages, you can serve the pancakes with a fruit smoothie, coffee, green tea, or iced matcha latte. Creamy milkshakes, like vanilla or fruit-flavored, is a rich and satisfying option.
This is how to make the Japanese souffle pancakes:
Japanese souffle pancakes – egg white pancake
Nutrition
Ingredients
- 3 large eggs separated
- 1/4 cup granulated sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1 ½ teaspoons baking powder
- Pinch of salt
- Butter for cooking
Instructions
- In a bowl, whisk together the egg yolks, milk, and vanilla until well combined.
- Gradually add the sifted cake flour, baking powder, and salt. Mix until you have a smooth batter.
- In a separate clean, dry bowl, whip the egg whites until soft peaks form.
- Gradually add sugar while continuing to whip until stiff, glossy peaks are formed.
- Gently fold a third of the whipped egg whites into the egg yolk mixture to lighten it. Use a whisk to do this. Add another third of the whipped egg whites and gently fold until just combined. Fold in the remaining whipped egg whites until the batter is smooth and airy.
- Heat a non-stick pan over low heat and grease a small amount of butter.
- Spoon 2 portions of the batter onto the pan to form pancakes. It's important not to make them too large to ensure even cooking.
- Cover the pan with a lid to trap steam, helping the pancakes rise. Cook for 3-4 minutes until the bottom is golden brown.
- Carefully flip the pancake using two spatulas, cover the lid, and cook for an additional 2-3 minutes until the other side is golden brown and the pancake is cooked through.
- Repeat the cooking process with the remaining batter, adding more butter to the pan as needed.
SIMILAR RECIPES
Variations
Japanese Soufflé Pancakes come in many versions:
- Flavored Variations:
- Matcha powder gives a unique green tea flavor and color.
- Cocoa powder creates a delicious chocolate version.
- Purees or zest from fruits like lemon, orange, or berries boosts the flavor.
- Dessert Combinations:
- Top with crushed Oreos for a crunchy texture.
- Layer with coffee-flavored mascarpone cream and sprinkle cocoa powder on top.
- Biscoff Spread drizzles caramelized cookie spread on top for extra sweetness.
Common issues
Here are some common issues when making the pancakes:
- Egg Whites Not Whipped Properly:
- If the egg whites aren’t whipped to stiff peaks, the pancakes will be flat. They should be glossy and hold a peak that bends slightly.
- Over-whipped egg whites turn grainy and cause deflation. Egg whites should be firm yet pliable.
- Over-mixing deflates air bubbles, resulting in dense pancakes. Mix until just combined.
- Cooking Temperature and Time:
- High temperatures can burn the outside but leave the inside raw. Maintain 285°F-320°F (140°C-160°C) for even cooking and use a lid for even cooking.
- Adding a little water to the pan before covering helps cook the pancakes evenly and keeps them moist.
- Deflation After Cooking: Japanese soufflé pancakes collapse as they cool. Serve immediately to keep them fluffy. If they flatten, it might indicate undercooking or improper meringue preparation.