Japanese Fluffy Souffle Pancakes - Easy Recipe

Japanese Fluffy Souffle Pancakes - Easy Recipe

Safira

Japanese Fluffy Souffle Pancakes - Easy Recipe - Have you been to Fluffy Fluffy or any Japanese Souffle pancake place? Aren’t fluffy japanese pancakes the best? If you want to recreate those perfectly cloudy, melt in the mouth, fluffy delicious tall pancakes at home, then read on!

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Prep Time 10

Cook Time 20

Total Time 30

Course Afternoon tea, Breakfast, Breakfast/Brunch, Dessert

Cuisine Japanese

Servings

Calories 114 kcal

Ingredients

4 Eggs Seperated
2 Egg Yolks
30 g Milk
40 g Plain Flour
½ teaspoon Baking Powder
45 g Sugar Caster or Granulated
2-4 tablespoon Butter

Instructions

Mix the Egg Yolks and Milk until frothy.
Sieve in the Flour and Baking Powder, making a smooth batter. Set aside.
Make the meringue - Beat Sugar and Egg Whites at medium speed until they form stiff peaks and look glossy. I do this for 5 minutes.
Add the egg whites into the egg yolks bit by bit. Fold gently!
Heat up a nonstick frying pan on low heat. Add butter or Oil.
Add a large dollop of pancake batter to the pan using a large cookie scoop , cover and cook for 4-5 minutes.
Remove the lid then pile some more batter on and add a couple drops of water. Cover and cook again.
Carefully flip the Pancakes, then cover and cook for 3 more minutes. Remove from the pan, add your toppings and enjoy!

Notes

What to serve with Japanese Souffle Pancakes

I love Japanese pancakes with golden syrup or maple syrup, fresh fruit like strawberries and cream but you can add your favorite pancake toppings.

Here are some suggestions:

- Sweetened whipped Cream: Whip ½ cup Double or Heavy cream with 2 tablespoon Caster or Icing Sugar.

- Tiramisu: Whip Marscapone with Sugar, Espresso powder and dust with Cocoa powder

- Nutella - Bananas, Sweetened whipped Cream and Nutella.

- Biscoff - Crushed Biscoff Biscuits, Biscoff and sweetened whipped Cream.

Tips for Making Japanese Pancakes

Egg Whites - Make sure your utensils are clean and that you don’t get any Yolks into the Whites.

Add Cream of Tartar - This acts as a stabiliser. You can use ½ teaspoon Lemon Juice instead. This is an optional addition. I have never needed to add it.

Prep Ahead - Get everything ready before you start (toppings included), as the Pancakes do begin to deflate if you start hunting for ingredients. All soufflés deflate at some point especially once they cool down so enjoy them straight away.

Add a splash of Water - This is optional but it helps to create steam. It is absolutely ok to forget because I often do.

Cook over Low Heat - When you are making multiple Pancakes, it is really tempting to crank the heat up. Please don’t!
This will result in the bottom of the pancake being burnt and an undercooked inside. Cook over low heat, and make sure the pancakes are cooked on the inside so there is a bit of structure or they will collapse quickly.

Storage

For the fluffiest texture, I recommend making these soufflé pancakes just before serving.

Nutrition

Calories: 114kcalCarbohydrates: 10gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 139mgSodium: 85mgPotassium: 47mgFiber: 0.1gSugar: 6gVitamin A: 278IUCalcium: 39mgIron: 1mg

Keyword american pancakes, Fluffy american pancakes, fluffy fluffy, fluffy pancakes, souffle, Souffle Cheesecake, souffle pancake

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