Fluffy Japanese Souffle Pancakes
This fluffy, jiggly Japanese Pancake or Souffle Pancake is your comfort food taken to another level. With its soft, fluffy texture and a sweet flavor that melts in your mouth, it’s surely worth your while to make.
Servings: 4 small pancakes
- 2 large eggs - yolk and whites separated
- 2 tablespoon milk
- 1 tablespoon oil - or melted butter
- ¼ teaspoon vanilla extract
- 4 tablespoons cake flour
- ½ teaspoon vinegar
- 3 tablespoons white sugar
Prepare a large non-stick pan with cover.
In a large bowl, mix together the egg yolks, milk, oil and vanilla extract. Add sifted cake flour and whisk until light and smooth.
In a separate bowl, beat egg whites with an electric mixer at low speed until frothy. Add the vinegar and continue to beat until it becomes foamy.
Add sugar to the egg whites 1 tablespoon at a time while beating continuously. Beat until it becomes a very stiff meringue.
Scoop ¼ of the meringue and add it to the egg yolk mixture. Whisk them together until well combined. Add the half of the meringue and this time fold it in gently into the mixture. Do the same to the remaining meringue. Make sure there is no more white visible but avoid over folding/mixing or it will deflate the mixture. It should be still enough to hold its form.
Heat the pan over very low heat. Add some drops of oil. Take a paper towel and spread the oil all over the pan in a very thin coat.
You can use a piping bag with a wide tip to make it easier to form. Pipe 2-3 mounds of the mixture about 3 inches high. Do this by holding the bag straight on top of the pan then squeeze it while pulling the bag up slowly. It does not matter that the top is not so even, it will settle down as it cooks. Remember to leave some space in between as they will expand.
Cover the pan and wait 2 minutes. Remove cover. ( If you want it taller you can add some more of the batter on top). Add 1-2 tablespoons of water in the spaces between the pancake batter and cover again. Steam for 3 minutes.
Remove the cover and check if the top and sides are no longer tacky. It should also look more matte than glossy. Using a spatula carefully flip them. Add 1-2 tablespoon water again and cover for another 2-3 minutes.
Remove the pancakes from the pan and transfer to a plate. Serve with fruits or jam or just as it is. Souffle pancakes should be served and eaten immediately.
- Avoid using very high speed when beating the egg whites to avoid pancakes that deflate too much after cooking. Beat until super stiff.
- Slow and steady is the name of the game. Use very low-heat all the way. The tall fluffy pancake will need time to cook and stabilize before you can flip them. Using low heat will prevent the bottom part from burning.
- The pan has to be covered to trap the heat to cook the top at the same time. But adding a little amount of water in the pan and letting it steam makes a whole lot of difference. It will ensure that the souffle pancakes are cook faster and more evenly from top to bottom so it will be easy to flip.
- The cooking times given in every step may vary depending on the heat. You know it is time to flip when the surface is no longer tacky and turns more matte from glossy.
- You can use rings to make the shape of your pancakes uniform. If you're not using them, keep it small so it won't spread out too much.
Calories: 131kcal | Carbohydrates: 15g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 39mg | Potassium: 46mg | Fiber: 1g | Sugar: 10g | Vitamin A: 150IU | Calcium: 23mg | Iron: 0.5mg