The fluffy Japanese Soufflé pancakes had taken the world by storm! I mean it’s like the perfect combination between a cake and a pancake. It’s airy and fluffy and tall in all it’s glory and tastes just like a pancake without the more rubbery and elastic texture. At first we thought it was just the look, but honestly the whole experience of eating it is worth it!
You, your guests, your kids, family anyone will love this pancake. It’s perfect for breakfast, brunch, lunch or an afternoon snack. The time for preparation doesn’t take long even though there are a few more steps than your usual pancake and seeing it cook is so satisfying.
Right now being at home everyone seems to be more hungry all the time and looking for a snack. Sometimes after pool time with the family everyone starts to get hungry, and the fluffy Japanese Soufflé pancakes were the perfect treat by the pool or just to enjoy outdoors. Perfectly paired by some fresh juice, coffee, tea or a milkshake who wouldn’t love this?
After having had those pancakes for the first time, I have to admit I probably won’t go back to normal pancakes anymore. I mean this recipe is totally worth the time and steps and the satisfaction of eating those and the reaction from my family was next level! Not discarding normal pancakes but I think it’s worth a try, pretty sure you’ll fall for it too!
- Make sure to cook your pancakes on low heat
- When adding water to steam the pancake, pour in water slowly and further away from the fluffy Japanese Soufflé pancakes to avoid wetting the pancakes causing them to get sticky
- Beat your egg whites well and until they make solid peaks on top
- When folding in your egg whites into the batter do it gently to not break the air and bubbles which is crucial to avoid the pancakes from deflating
The fluffy Japanese Soufflé pancakesCourse: Something Sweet, Dessert, Tea Time, brunch, breakfastDifficulty: Medium
3 tbsp milk
½ tsp vanilla paste (for this we used the Vaynilla Vanilla paste made in Mauritius) or you can use vanilla extract
½ cup multipurpose flour
1 tsp baking powder
4 tbsp sugar
¼ cup of water
- Separate the egg white and egg yolks into 2 different bowls and place the egg pits in the freezer for 15 minutes
- In a large bowl add egg yolks, milk and vanilla, whisk until your mixture is frothy and thick
- Sift in the flour and baking powder into the egg mixture a little bit at a time and mix until well combined
- After 15 minutes remove your egg white and beat well until frothy and white then gradually add sugar 1 tablespoon at a team and beat in well until stiff peaks form without falling
- Add 1/3 of the beaten egg whites into the egg yolk mixture, with your whisk fold in the egg whites until well mixed
- Add half of the egg whites left and fold in carefully and gently until mixed
- Then fold in the egg yolk and egg white mixture into the rest of the beaten egg whites left with your whisk
- Heat up a large non stick pan on low heat and make sure to have a lid on the side for later
- Once heated up brush some vegetable oil on the surface of the pan
- With an ice cream scoop or a small ladle and make 3 pancakes far from each other 2 scoops per pancake placing the scoops on top of each other to make a tall pancake
- Add a few drops of water in the corners between the pancakes but not close to the pancakes and cover with the lid, this create steam to cook the pancake in a way that they airy batter solidifies and stays tall
- After 2 mins if the water dries up add some more water the batter should look quite cooked and solidified and add 2 more scoops on top of each pancake
- And gently lift with a flat spatula to lift and flip the pancake to cook the other side, the pancakes should unstick from the pan easily if still sticky wait for a a few more seconds and gently lift
- Add some more water and cover and let steam and cook for another 2-3 minutes, the pancakes should unstick easily and they are ready to serve
- Place on your plate, sprinkle some icing sugar and honey and its good to go!
- *Make your own buttermilk by adding ½ tbsp lemon juice or white vinegar to regular milk. Let it sit for 10mins, the milk will curdle and thicken.
Recipe adapted from Just One Cook Book