Japanese Soufflé Pancakes
User Reviews
5
Japanese Soufflé Pancakes
Description
This recipe for Japanese Soufflé Pancakes begins by mixing egg yolks with sugar, milk, oil, vanilla extract, flour, and baking powder to form a smooth batter. Separately, room temperature egg whites are whipped with cream of tartar and sugar until stiff peaks form, ensuring they hold air to create the pancakes' characteristic lift.
The whipped whites are carefully folded into the yolk batter in portions to preserve airiness, producing a light, fluffy batter. The pancakes are typically cooked on a flat griddle over low to medium heat to allow the batter to rise slowly without burning, resulting in tall, soft pancakes with a delicate crumb.
The gentle cooking technique and careful egg white incorporation yield pancakes that are airy yet tender, with a subtle vanilla sweetness. These soufflé pancakes can be served with syrup, fruit, or other simple accompaniments to highlight their texture.
Ingredients
- 2 egg yolk
- 10 g granulated sugar
- 15 ml milk whole
- 10 ml vegetable oil + additional for greasing
- ½ teaspoon vanilla extract
- 30 g all-purpose flour
- ½ teaspoon baking powder
- 3 egg room temperature, white
- 15 g granulated sugar
- ¼ teaspoon cream of tartar
Instructions
Make the pancake batter:
- In a medium bowl, whisk together the 2 egg yolks, sugar, milk, oil and vanilla extract.
- Add in the flour, baking powder and mix with a spatula until just combined. (Don't overmix). Set aside.
- Add the 3 room temperature egg whites into a clean stand mixer bowl fitted with a whisk attachment.
- Whip the egg whites, first starting on low speed and gradually increasing.
- When until bubbles appear, add in cream of tartar (or lemon juice) and gradually add in the granulated sugar.
- Continue whipping the egg whites until it reaches stiff peaks. (When the whisk is pulled out, the meringue sticks straight up, or you can turn the bowl upside down and nothing will drip).
- Working in 3rds, with a spatula, fold in ⅓rd of the egg white mixture into the egg yolk mixture to lighten.
- Continue folding in the remaining egg white mixture into the egg yolk mixture until homogenous, but be careful not to overmix.
Cook the soufflé pancakes:
- Heat a flat griddle pan over medium-low heat.
- Lightly grease with vegetable oil and use a paper towel to dab off any excess.
- Using a large ice cream scoop with trigger, place 1 scoop of the pancake batter onto the griddle, leaving 2-3" of space in between pancakes.
- Spray the pancakes with water (using a spray water bottle) and cover with a lid. Cook for 4-5 minutes.
- Remove the lid and add a second scoop of pancake batter ON TOP of the pancakes.
- Again, spray the pancakes with water and cover with the lid. Cook for another 4-5 minutes.
- Remove the lid and carefully flip the pancakes with a spatula.
- Give the pancakes another few spritzes of water and cover with the lid. Cook for 5-8 more minutes.
- Remove the lid and carefully transfer the pancakes to a plate.
- Repeat with the remaining batter.
- Enjoy the soufflé pancakes immediately.
Notes
- Cooking time may vary depending on heat intensity; cook slowly to ensure pancakes cook through without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 65mg | 3% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 91IU | 2% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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