These Fluffy Japanese Souffle Pancakes sounds complicated but are actually easier to make than you think! It’s like eating cottony clouds, but even better with fresh berries and even a dollop of homemade whipped cream!
Looking for more pancakes? Try my Cereal Pancakes or these delicious Butter Pecan Pancakes!
What are Japanese Pancakes?
Japanese Pancakes and regular pancakes are very similar in ingredients, but the key ingredient that makes Japanese Pancakes unique is the egg method. The egg method is when you separate the egg whites and the yolks, then beat the egg whites into a stiff peak, then gently folding it into the batter. Which results, the pancakes into super airy, like souffle.
Tips & Variations:
- Make sure to beat the egg whites (meringue) correctly. You’re looking for stiff peaks and how to check is when the beaters are lifted the egg whites (meringue) should stand straight.
- No ring mold? Use a small ladle or a large spoon (between 2-3 tablespoons) and do not flatten the pancake.
- Do not skip the step of adding water. It helps cook the pancakes evenly and not flatten.
- It’s important to cook on slow heat and with a lid. Why? Since the pancakes are tall and thick, it may look done, but it will be raw inside the pancakes.
- It’s important to delicately flip the pancakes gently. You don’t want to squish the air bubbles in the pancakes.
How to Make Fluffy Japanese Pancakes:
Listed below are all the ingredients you will need:
- egg yolks
- whole milk
- vanilla extract
- cake flour
- salt
- baking powder
- egg whites
- cream of tartar
- powdered sugar
- vegetable oil
- water (for steaming)
Toppings to choose from:
- Strawberry Sauce
- Maple Syrup
- Honey
- Butter
- Whipped Cream
Whisk together egg yolks, milk, and vanilla extract in a bowl. Add sifted cake flour, salt, and baking powder:
Using a handheld mixer, combine the flour and egg mixture for 2 minutes; Set aside. In a clean bowl, combine egg whites and cream of tartar until foamy:
Slowly add the powdered sugar to the meringue, then beat until the mixture forms into medium peaks.
Then whisk together a quarter of the meringue to the butter mixture, using a spatula, slowly fold the remaining meringue over the batter:
In a nonstick pan over low heat, add a tablespoon of oil:
Brush the ring molds with oil and place it on the pan for a couple of minutes. Slowly add the batter to fill three-quarters of each mold.
Place a lid on the pan and cook for 3 minutes:
Add a tablespoon of water into the pan to create steam and put back the lid.
Cook for another minute, turn the pancake over and pour another tablespoon of water and cook for another minute with the lid. Repeat the process with the remaining batter:
Serve with your favorite choice of sweet sauce.
Frequently Asked Questions:
It’s a combination of the stiff egg whites, cream of tartar and the air bubbles when cooking the pancakes.
Jiggly, sweet, soft, and so, so delicious. They taste like you are eating a sweet pancake cloud, with butter and syrup!
Due to the egg whites in the meringue being over beaten or not beaten enough.
Fluffy Japanese Pancakes
Ingredients
- 4 egg yolks
- 3 tablespoons whole milk
- ½ teaspoon vanilla extract
- ½ cup cake flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 4 egg whites
- ¼ teaspoon cream of tartar
- ¼ cup powdered sugar sifted
- 2 tablespoons vegetable oil
- 4 tablespoons water for steaming
Toppings for Pancakes
- strawberry sauce
- maple syrup
- honey
- butter
- whipped cream
Instructions
- Whisk together egg yolks, milk, and vanilla extract in a bowl.
- Add sifted cake flour, salt, and baking powder.
- Using a handheld mixer, combine the flour and egg mixture for 2 minutes; Set aside.
- In a clean bowl, combine egg whites and cream of tartar until foamy.
- Slowly add the powdered sugar to the meringue.
- Beat until the mixture forms into medium peaks.
- Whisk together a quarter of the meringue to the butter mixture.
- Using a spatula, slowly fold the remaining meringue over the batter.
- In a nonstick pan over low heat, add a tablespoon of oil.
- Brush the ring molds with oil and place it on the pan for a couple of minutes. Slowly add the batter to fill three-quarters of each mold.
- Place a lid on the pan and cook for 3 minutes.
- Add a tablespoon of water into the pan to create steam and put back the lid.
- Cook for another minute, turn the pancake over and pour another tablespoon of water and cook for another minute with the lid. Repeat the process with the remaining batter.
- Serve with your favorite choice of sweet sauce.
Leave a Reply