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Jiggly Japanese Souffle Pancakes Recipe
Less sweet than the average pancakes, these Japanese Souffle pancakes are higher, airy, fluffy, and super jiggy with a melt-in-your-mouth texture and very easy to make.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
3
people
Calories:
120 kcal
Course:
Breakfast, Bread
Cuisine:
Asian, Japanese
Ingredients
- 1/4 cup pastry flour 40 g
- 1/2 baking powder 3 grams, teaspoon
- 2 tablespoons milk 20 ml
- 2 tablespoons sugar 30 g
- 2 egg medium
- 1 teaspoon vanilla extract
Instructions
- First, separate the yolks from the whites and beat the egg whites until frothy. Add the sugar slowly and continue beating until firm, in a whipped point. Reserve.
- In another bowl or blender mix the egg yolks with vanilla essence and milk. Add the sifted wheat and yeast and mix well until you get a thick, smooth cream, without lumps.
- Put some of the egg whites mixture into the yolk mixture amd mix toggether. Then add the yolk mixture in 2 portions into the egg whites and fold in until combined.
- Lightly grease a skillet with butter or oil and bring to low heat.
- Place 3-4 scoops of Japanese pancake batter in skillet and cover.
- Leave on low heat and cook 5 minutes or until firm, then turn, cover again and leave for another 5 minutes.
- Remove and cook the remaining dough in the same way.
- Serve with icing sugar, whipped cream and a drizlle of caramel.
- Enjoy!
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