Hawaii Mom Blog: Japanese Souffle Pancakes Recipe




April 20, 2020

Japanese Souffle Pancakes Recipe

Not so long ago, I posted about making mochi ice cream.  The recipe belongs to Just One Cookbook and she has tons more great recipes on her site.  Another one is her recipe for Japanese Souffle Pancakes and who can resist fluffy souffle pancakes?  Not this girl.

You can find the original recipe here.  I admit I totally bombed on my first try and I realized it was due to not whipping my egg whites to the proper texture.  I tried to put it out of my mind, but I don't like to fail so I busted out my stand mixer for a second attempt.  Finally, success!

It does seem like a lot of work, but from start to finish, it took me about 40 minutes.  Which to me is totally worth the time to get those delicious pancakes into your mouth.  The recipe only makes 3 pancakes so next time I am definitely going to double the recipe.

First, take 2 eggs and separate the egg whites and yolks.  Freeze the egg whites for 15 minutes.  Whisk together the 2 egg yolks, 1 1/2 tablespoon whole milk, and 1/4 teaspoon vanilla extract until frothy.  Sift 1/4 cup cake flour (Just One Cookbook recommends spooning the cake flour into the measuring cup) and 1/2 teaspoon baking powder into the egg yolk mixture.  Next, whisk to combine.

When your egg whites are ready, beat until they are frothy.  Add a third of the 2 tablespoons of sugar and beat the egg whites again.  Repeat until you achieve stiff peaks. 

This texture worked for me. 

Add about 1/3 of the egg whites mix at a time to the egg yolk mix and gently fold in with a whisk.

Finished batter

I've used both oil and nonstick spray to grease the pan and started it on a low heat.  The original recipe says to cook at 300 degrees F.  My stove has a setting from 1-10 and leaving it at 4 worked for me.  Using a small ladle, alternate stacking your scoops to make 3 pancakes - about 3 scoops each. 
Split a tablespoon of water between the pancakes and cover for 2 minutes.  Add one more scoop to each pancake and a little more water in between the pancakes if it has evaporated.  Cover again and cook for 4 minutes. 

Gently flip the pancakes.  Add more water in between, cover, and cook for 4 minutes.  Decorate and garnish any way you wish.  Enjoy!    

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