Japanese Souffle Pancakes
User Reviews
5
Japanese Souffle Pancakes
Description
Japanese Souffle Pancakes combine whipped egg whites with a batter containing egg yolks, sugar, milk, vanilla, flour, baking powder, and salt. The batter is gently folded to maintain airiness, then poured into well-greased metal rings on a low-heat skillet. Cooking covered for about 10 minutes yields tall pancakes that hold their shape with a tender, slightly jiggly center. Flipping carefully ensures even cooking without collapse.
The result is a souffle-like texture that contrasts with traditional flat pancakes, delivering a light, sweet treat. They are best served hot and fresh, as the delicate texture is most pronounced immediately after cooking.
Using low heat and patience during cooking is key to avoid burning and to cook the pancakes evenly through. Homemade aluminum foil ring molds can be used if metal rings are unavailable. Whipping egg whites at medium speed helps create stable bubbles for better rise.
Ingredients
- 4 egg yolk
- 1/3 cup granulated sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 egg white
Instructions
- Batter: Mix together the egg yolks, sugar, milk, and vanilla. In a separate bowl, mix the flour, baking powder and salt. Stir the dry ingredients into the yolks mixture just until no large lumps remain.
- Beat Egg Whites: In another large bowl, beat the egg whites with a hand mixer until stiff peaks. Gently fold the egg whites into the pancake batter, just until incorporated.
- Cook: Lightly grease a large skillet with butter or cooking spray, over LOW heat. Grease 3.5-inch (9 cm) metal ring molds* well with butter (as many as can fit at a time in your skillet) and set them in the middle of the pan over LOW heat. Fill the molds 2/3 with batter, then cover the pan with a lid and cook for about 10 minutes, until the center of the pancakes are only slightly jiggly.
- Flip: Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside. (I like to slide a spatula under the pancake and place another spatula on the top of the pancake ring mold, flip, then place it back in the pan and slide the spatula out.) Cover and cook for another 5 minutes or so, until cooked through, but soft.
- Serve with butter, syrup, and berries.
Notes
- Whip egg whites at medium speed for more stable air bubbles.
- Cook pancakes slowly on low heat to ensure they cook through without browning too much.
- Do not overfill molds; fill them about two-thirds full.
- Serve pancakes immediately to enjoy their soft and airy texture.
- Aluminum foil can be shaped into ring molds if you don't have metal ones.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 134mg | 45% |
| Sodium | 424mg | 18% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 240IU | 5% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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