Japanese Pancake Recipe (Souffle Pancakes)
Japan has pancakes? Yes, they do…and they’re amazing. Fluffy Japanese pancakes sometimes called Souffle Pancakes are a thicker, lighter, fluffier style of pancake that are absolutely delicious. If you’ve never had them, you’re in for a treat!
Ingredients
Egg Yolks
- 1 egg yolk
- 1 tbsp granulated sugar
- 1 1/2 cups milk
- 3 tbsp all-purpose flour or cake flour
- 1/4 tsp baking powder
- 1/4 tsp vanilla extract
Egg Whites
- 2 large egg whites
- 1/8 tsp cream of tartar
- 1 1/2 tbsp granulated sugar
Instructions
- Start with the egg yolk by whisking together with 1 tbsp of sugar until light yellow and frothy. Whisk the egg yolk with 1 tablespoon of sugar until pale and frothy. Then add in the vanilla extract and begin adding in the milk 1 tablespoon at a time. Using a sifter, sift the flour and baking powder together over your egg yolk mixture and whisk well to ensure all ingredients are well combined.
- Next we will work on the egg white mixture. In a separate bowl, using an electric hand mixer or kitchen mixer, whip the egg whites and the cream of tartar together until foamy, adding in the 1 1/2 tablespoons of sugar a small amount at a time until the egg whites are a thick meringue texture that holds a peak well. Once you achieve this texture, stop whipping. You do not want to over whip the egg white mixture.
- Next we need to incorporate your egg yolk and egg white mixture. Add about 1/4 of the whipped egg white mixture and whisk it continuously into the bowl with the yolks until well combined. Then add half of the remaining whites into the yolk mixture and continue whisking being careful not to deflate them as they combine. Then transfer the egg yolk mixture back into the remaining egg whites while whisking lightly. Use a spatula to fold the final mixture together evenly.
- Now we are ready to start the cooking process. Start by heating up a large non stick frying pan (with a well fitting lid) over low heat. VERY lightly grease your pan with oil and use a paper towel to spread evenly to achieve a very light coating. Once the pan is warm you a ready to start cooking. These pancakes need a lot of space. So unless you have a very large pan with a lid, I recommend making only one or two of these at a time. Using a measuring cup or ice cream scoop, scoop the soufflé’s pancake batter onto the pan, cover and cook for about 4-5 minutes.
- After about 4-5 minutes, carefully lift the lid and add slightly less than one full scoop of pancake batter on top of each pancake. Cover immediately and continue to cook for an additional 4-5 minutes. Carefully remove the lid and use a spatula to gently look under the pancake to see how cooked it is. When it is ready to flip, the pancake should release easily. Gently flip each Souffle pancake, cover, and cook for 5-6 more minutes. As the pancakes cook, they will expand taller and fluffier when they’re done.
- You’ll know the pancakes are done when they are golden brown on each side and cooked through. Gently remove and serve immediately with your favorite toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are great options!
Nutrition
Calories: 129kcal | Carbohydrates: 17g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 58mg | Sodium: 93mg | Potassium: 172mg | Fiber: 1g | Sugar: 12g | Vitamin A: 213IU | Calcium: 126mg | Iron: 1mg