Japanese soufflé pancake recipe

Japanese soufflé pancake recipe

Japanese soufflé pancake recipe
nutritional information (per serving)

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nutritional information
Servings: 2 to 4
amount per serving
% Daily Value*
Saturated Fat 5g26%
156 mg52%
558 mg24%
dietary fiber 0g1 %
Total sugar 20g
Vitamin C 0 mg0%
Calcium 111 mg9%
Iron 2 mg9%
Potassium 133 mg3%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

Known for their towering height and cake-like texture, soufflé pancakes are a stunning take on the breakfast staple popular in Japanese cafes. While the name itself may sound intimidating, all the ingredients are –Flour, eggs, milk, butter– are easy to find in your pantry and match those in American pancakes.

The main difference between the two pancakes lies in the technique. Making soufflé pancakes takes a little practice, but we've broken it down into steps anyone can do — and once you've done a few fluffy rounds, you'll find that the extra work is worth it.

The secret to super fluffy soufflé pancakes

American pancakes rely on baking soda and gentle mixing to get nice and fluffy. There's also baking powder in soufflé pancakes, though The secret of their impressive texture lies in the meringue.

Unlike regular pancakes, where whole eggs are beaten right under the other ingredients, Japanese pancakes get their height from whipped egg whites added after the rest of the batter is prepared, making them incredibly fluffy and fluffy.

Tips for making Japanese soufflé pancakes

  • Always use a clean, dry metal or glass bowl and utensils when preparing meringue. Any residue will prevent the eggs from foaming and whipping properly.
  • Be sure to use room temperature milk to keep the butter from clumping.
  • Be sure to cool the melted butter slightly before adding it to the egg mixture to avoid scrambling the egg.
  • If you don't have cake flour, you can substitute it by adding a teaspoon of cornstarch to your regular flour.
  • Be as careful as possible when you fold the beaten egg whites into the rest of the batter. The more you mix, the more air escapes from the mixture.
  • It is very important to cook the pancakes very slowly over low heat. This will ensure that the pancakes are actually cooked through. It also prevents the outside from browning or burning too much.

How to make a ring shape out of aluminum foil

In this recipe, the batter is baked in ring molds to create a perfect, tall, round pancake. If you don't have one, you can make one out of aluminum foil in just a few steps.

  1. Fold a piece of foil in several folds until you get a piece about 3.8 cm high.
  2. Measure and cut a circle 3 inches wide.
  3. Take the remaining piece you just cut and fold it over the raw edge to secure the ring.
  4. Grease the ring mold and you're ready to bake soufflé pancakes! If you're having a hard time removing the pancake, you can simply unroll the foil and reshape to use again.

How to serve Japanese soufflé pancakes

We've covered them in powdered sugar, maple syrup, and fresh fruit, but feel free to add whipped butter, jam, or your favorite syrup.

“These Japanese soufflé pancakes are so incredibly light and fluffy! It requires more work than regular pancakes, so this is definitely a weekend brunch recipe or a breakfast for a special occasion. Patience is required when preparing these pancakes – make sure to cook them on low and slow to get the perfect fluffy texture. —Patty Lee

  • 4 large protein

  • 1/2 teaspoon lemon juice

  • 1/2 teaspoon Salt

  • 6 tablespoon Sugar

  • 2 large egg yolk

  • 2 teaspoon vanilla extract

  • 1/4 Cup Whole milk, room temperature

  • 2 tablespoon salted butter, melted

  • 6 tablespoon cake flour

  • 1 teaspoon baking powder

  1. Gather the ingredients. Heat a non-stick skillet over low heat while you prepare the batter.

    The Spruce Eats / Leah Maroney
  2. In a large mixing bowl or the bowl of a food processor, combine the egg whites, lemon juice, and salt. Beat with the whisk attachment on medium speed until fluffy and fluffy. about 3 minutes.

    The Spruce Eats / Leah Maroney
  3. Continue beating on high speed, gradually adding 5 tablespoons of sugar. The egg whites will be glossy and stiff peaks will form when you lift the whisk out of the egg whites. The very top of the summit will topple over and the rest of the summit will stand perfectly straight for about 7 minutes.

    The Spruce Eats / Leah Maroney
  4. Place the yolks in another smaller mixing bowl. Mix the remaining tablespoon of sugar and vanilla extract into the egg yolks until light and smooth, about 1 minute.

    The Spruce Eats / Leah Maroney
  5. Add milk and butter to egg yolk mixture. Whisk to combine.

    The Spruce Eats / Leah Maroney
  6. Add flour and baking powder and mix.

    The Spruce Eats / Leah Maroney
  7. Add a spoonful of egg whites to the yolk mixture and gently fold in without allowing air to escape from the egg whites. Add all the egg whites until there are no streaks of yolk left. Don't mix too much.

    The Spruce Eats / Leah Maroney
  8. Grease the pan with nonstick cooking spray. Grease 3 inch wide dough rings. Place them on the warm pan. Let them warm up for about 1 minute.

    The Spruce Eats / Leah Maroney
  9. Place about 1/2 cup of batter in each ring.

    The Spruce Eats / Leah Maroney
  10. Add a few teaspoons of water to the vacant spots of the pan, then cover the rings with a lid. Cook for 5 to 7 minutes or until risen and bubbles form on top. They should also be almost completely cooked through. This makes flipping easier and leaves less room for error.

    The Spruce Eats / Leah Maroney
  11. Take off the lid. Slide a spatula under the pancake ring. Place another spatula on the ring and flip the pancakes. Then slide the spatula out from under the ring.

    The Spruce Eats / Leah Maroney
  12. Put the lid back on and cook for about 2 to 3 minutes. When cooked through, the pancakes will still wobble slightly but will spring back when touched. Each side should be lightly browned.

    Carefully remove the rings. You can loosen the edges of the ring with a knife. Repeat the cooking process with the remaining pancakes until all the batter is done.

    The Spruce Eats / Leah Maroney
  13. Serve immediately with whipped butter, maple syrup and fruit.

    The Spruce Eats / Leah Maroney

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