Japanese Souffle Pancake スフレパンケーキ
User Reviews
4.2
Japanese Souffle Pancake スフレパンケーキ
Description
This Japanese Souffle Pancake recipe calls for separating eggs and whipping egg whites with cream of tartar and sugar until soft peaks form. Meanwhile, egg yolks are mixed with milk, mayonnaise, and sifted flour to create a smooth batter. Carefully folding portions of the meringue into the batter preserves the airiness necessary for the soufflé texture.
Cooking is done on a very low or keep-warm heat setting to ensure the pancakes rise slowly and cook through without burning. The resulting pancakes exhibit a tall, puffy shape with a golden exterior and soft, custard-like interior. The mild sweetness is subtle and balanced by the mayonnaise, which contributes a tender crumb.
The recipe makes about six small pancakes around 10 cm in diameter, perfect for breakfast or dessert served with syrup, fruit, or toppings of choice. The light texture and mild flavor highlight the soufflé technique rather than robust flavors.
Ingredients
- 2 egg an egg weighed about 55g, large size
- 15 g sugar
- ½ tbsp. mayonnaise
- ½ tbsp. milk
- 20 g flour
- ¼ tsp cream of tartar
Instructions
- Separate the egg yolk and the egg white into two different bowls.
- Keep the egg white refrigerated until it’s ready to be whipped.
- Set the cooking plate temperature to a very low or keep warm setting.
- Place egg yolk into a mixing bowl, add milk and mayonnaise and mix well
- Sift the flour into the yolk mixture and mix well.
- Make the meringue: Take the egg white out of the fridge and add a cream of tartar.
- Whip the egg white until bubbles start to form.
- Add 1/3 of sugar (5 g) to the egg white and keep whipping until fine bubbles form.
- Add another 1/3 of sugar and continue to whip.
- Add the last 1/3 of sugar and whip until the foam becomes shiny and soft peaks start to form.
- Take 1/3 of meringue to the egg yolk mixture and fold it in.
- Add another 1/3 of meringue, and again carefully fold into the yolk mixture.
- Pour the yolk mixture into the meringue bowl and carefully mix it all together with a spatula.
- Drop a spatula spoonful of the batter onto a cooking plate, then top with an additional ½ spoonful on top of each pancake to help add height and cook it for 3 minutes.
- Flip them over after 3 minutes and then cook for a further 3 minutes or until both sides are browned.
- Dust with icing sugar and syrup, and serve immediately.
Notes
- This recipe produces approximately six small pancakes about 10 cm (3.9 inches) in diameter.
- Mayonnaise is added to the batter to help achieve a tender and airy texture.
- Toppings like syrup or fruit are not included in the calorie calculations for the recipe.
- The egg sizes used are large, approximately 55 grams each, to maintain batter consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 3pancakes | |
| Calories | 156kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 165mg | 55% |
| Sodium | 88mg | 4% |
| Potassium | 122mg | 3% |
| Sugar | 7g | 14% |
| Vitamin A | 240IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
You'll Also Love
