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JAPANESE SOUFFLE PANCAKES

Ingredients

  • FOR THE PANCAKES:
  • 2 eggs
  • 1 1/2 TBLS whole milk
  • 1/4 tsp pure vanilla extract
  • 1/4 C cake flour
  • 1/2 tsp baking powder
  • 2 TBLS sugar
  • 1 TBLS canola oil
  • 2 TBLS water, for steaming
  • FOR THE WHIPPED CREAM:
  • 1/2 C heavy whipping cream
  • 1 1/2 TBLS sugar
  • TOPPING SUGGESTIONS:
  • powdered sugar
  • fresh fruit/berries
  • maple syrup
  • mint leaves, for garnish
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I have been yearning to make Japanese Souffle Pancakes for months. I scoured the internet and Pinterest trying to find some guidance. I happened upon a pin from Nami at Just One Cookbook. She even included a video in her blog! So, I decided to try and recreate her recipe. All of the credit goes to Nami for making one incredible recipe for Japanese Soufflé Pancakes!

I am thinking I should try using this technique on my “out of the ordinary” recipe for Eggs Benedict!

three Japanese soufflé pancakes on a wooden board topped with strawberries, blueberries, powdered sugar and whipped cream

Prepare the whipped cream first. Stick a stainless steel bowl in the freezer for about 5 to 10 minutes. As an alternative, you can place ice in a bowl then add another bowl on top and fill with the heavy cream and sugar. Beat on medium until soft and fluffy. Chill.

Separate the egg yolks and egg whites into two separate bowls. Place the egg whites in the freezer for about 15 minutes. Whisk the egg yolks. Add in the milk and vanilla. Whisk until the mixture becomes thick. Sift in the cake flour and baking powder. Whisk to combine, but be careful not to over-mix. Reserve.

Remove the egg whites from the freezer. Beat with a hand mixer until white and frothy. Add in the sugar a little bit at a time. Beat until stiff peaks form.

Line a non-stick pan with the oil. Take a paper towel and spread across the pan. Heat pan to medium-low. Take one-third of the egg whites and gently whisk into the egg yolk batter. Gently fold in another third. Finish folding in the remaining, all the while being careful not to break the egg whites and fully combine.

With a small ladle, spoon batter into the pan. Create three pancakes. Add another spoonful on top of each pancake as high as you can. Top each one with another spoonful. Add one tablespoon of water to the edges of the pan. Cover with lid. In two minutes, add another spoonful on each pancake (stack as high as you can). You may need to add a touch more water. Cover. Set a timer for 4 minutes. Gently, flip each pancake. If the pancake feels like it is sticking, wait a few moments. The pancake will release when it is ready. Add a touch more water. Cover and allow to cook on the other side for about 4 to 5 minutes on low heat.

Transfer the Japanese Souffle Pancakes to a serving plate. Top with the fresh whipped cream, berries and mint. Dust with powdered sugar and a drizzle of maple syrup and ENJOY!

three Japanese soufflé pancakes on a wooden board topped with strawberries, blueberries, powdered sugar and whipped cream

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2 Comments

  1. […] Here is a fluffier version, that you must try. I have used this trick to make the most fluffy, Japanese Soufflé Pancakes, and just thought it may work on scrambled eggs too…and it did! Beat two of the egg whites to […]


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