Rating: 0.00
(0)

Japanese Soufflé Pancakes

I have wanted to share this recipe for Japanese Soufflé Pancakes on my blog, for quite some time now, and finally, here it is. My family and I really love these delicate pancakes, every time I make them they disappear in seconds.

These Soufflé Pancakes, as their name mentions, are like little souffles, very fluffy and soft, light like a cloud, with a delicate flavor and texture.

For these pancakes, egg whites are separated from yolks, whipped to stiff peaks and gently incorporated into yolks mixture. The pancakes are then cooked over low heat to make sure they don’t burn and cook all the way through.

The recipe is not complicated, uses basic ingredients but can be a little tricky until you figure it out how it best works for you, as cooking time may vary slightly for everybody, depending on the pan you use, the heat and so on. Hope you will try these Japanese Soufflé Pancakes and enjoy as much as we did!

Japanese Soufflé Pancakes Closeup

RELATED POSTS:
Japanese Cheesecake
Vanilla Souffle
Blueberry Ricotta Pancakes

Japanese Soufflé Pancakes

Japanese Soufflé Pancakes

No ratings yet
These Japanese Soufflé Pancakes, as their name mentions, are like little soufflés, very fluffy and soft, light like a cloud, with a delicate flavor and texture.
Servings 3 servings
Prep Time 15 mins
Cook Time 13 mins
Total Time 28 mins

Ingredients
  

  • 2 medium eggs , separated
  • 1 tbsp (15ml) milk
  • 1/2 tsp (3g) vanilla extract
  • 1/4 cup (30g) all-purpose flour
  • 1/2 tsp (2g) baking powder
  • 1/4 tsp (1g) salt
  • 1 tsp (5ml) lemon juice
  • 2 tbsp (30g) sugar
  • oil for greasing the pan
  • fresh berries for serving , optional
  • powdered sugar and maple syrup for serving

Instructions
 

  • First prepare the parchment paper rings, about 3 inch (8cm) wide and 1 ½ inch (4cm) high. Bind the ends of the parchment paper with a bit of butter.  
  • Separate whites from yolks.
  • Add milk and vanilla extract and whisk slightly to combine. Sift flour and baking powder and mix to incorporate and set aside to whip the whites.
  • Add salt over the whites and start whipping until foamy. Add lemon juice and gradually incorporate sugar.
  • Continue whipping until stiff peaks form.
  • Place a large nonstick skillet over medium-low heat.
  • Gently fold the whites into the yolk mixture.
  • Slightly grease the pan with vegetable oil and place the rings in the pan.
  • Divide batter evenly.
  • Pour about 1 tablespoon of water to create steam, cover and cook the pancakes for about 6-8 minutes.
  • Gently flip the pancakes, add another tablespoon of water if evaporated, cover and cook for another 5-6 minutes.
  • Gently remove the parchment paper and transfer pancakes to a serving platter.
  • Serve imediately, dusted with powdered sugar or maple syrup and fresh berries. The pancakes may deflate slightly after cooking. Enjoy!

Video

Nutrition

Serving: 1gSugar: 10.7gCholesterol: 110mgCalories: 122kcalSaturated Fat: 1gFat: 3.1gProtein: 4.9gCarbohydrates: 18.6g
Calories: 122kcal
Course: Breakfast, Dessert
Cuisine: Japanese
Keyword: fluffy pancakes, japanese pancakes, Japanese Soufflé Pancakes, pancakes, souffle pancakes
Nutrition facts 1 Serving out of 3 Calories: 122, Fat: 3.1g, Saturated fat: 1g, Unsaturated fat: , Carbohydrates: 18.6g, Sugar: 10.7g, Fiber: 0.3g, Protein: 4.9g, Cholesterol: 110mg, Sodium 173mg 8%, Vitamin D 10mcg 52%, Calcium 53mg 4%, Iron 1mg 6%, Potassium 124mg, daily percentage values are based on a 2000 calorie diet.,

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Leave a Reply

Your email address will not be published.

Recipe Rating




Close
© Copyright 2022. Home Cooking Adventure
Close