Japanese Souffle' Pancakes

Fluffy, soft, light, airy and spongy. That's how I can describe this Japanese Souffle' Pancake. Ooopps, one more it's jiggly! A popular treat in Japan that you can recreate at home. Better than regular pancakes! Thanks to the extra egg whites which is the secret to its puffiness. They are very delicious and easy to make.
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​This decadent souffle' is best served with your choice of fruits like berries, some whipped cream, a piece of butter on top, and then drizzled with your favorite pancake syrup. 

A food ring was used to make this. Which made it way easier to cook and gives it a nice shape. Just scoop the batter into the food ring either brushed with oil or lined with parchment paper and voila you are ready to flip them when the bottom starts to dry up or turns golden brown. (The food ring helps them achieve a better height as they cook up instead of spreading out. If you make them free form, they just likely won’t be as round and may not rise as high.)
But yes, you can still make this without the food ring. Stack up about 2-3 scoops of batter. When the bottom starts to dry up, add more batter on top then continue cooking at low heat. 

If you will make this recipe, I suggest to get the food ring. It will make your preparation way easier. Give this recipe a try and let me know what you think by leaving a comment below. Enjoy :)

JAPANESE souffle' pancakes recipe

Ingredients:

• ​​2 egg yolks
• 1 tbsp milk
• 1/2 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 3 egg whites
• 1/2 tsp cream of tartar
• 1 tbsp sugar
• water for the pan
• butter for greasing ​

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​video

Procedure:

• In a bowl, whisk together egg yolks, milk and vanilla. 
• Sift all purpose flour and baking powder. 
• In another bowl, using a hand mixer, beat egg whites and cream of tartar.
• Gradually add sugar while continue beating until stiff peak.
• Gently cut and fold the meringue into the cake batter until well combined.
• Heat a large non-sticky frying pan and lightly grease with butter or oil. Place a food ring lined with parchment paper. Pour souffle mixture into the molder. Fill half way up the ring molder. 
• If a food ring is not available, stack up about 2-3 scoops of batter. When the bottom starts to dry up, add more batter on top then continue cooking at the lowest heat setting. (The ring also helps them achieve a better height as they cook up instead of spreading out. If you make them free form, they just likely won’t be as round and may not rise as high.)
• Drop 1 tablespoon of water to empty spaces in the frying pan to add moisture in the pan. Cover and cook over low heat for about 4 to 5 minutes or until the bottom is slightly firm and golden brown.  Remove the ring molder and the parchment paper. Flip the souffle', add another 1 tbsp water around the pan. Cover again and cook for another 4-5 minutes or until cooked through.
• Dust with powdered sugar and drizzle with syrup if desired. Serve with butter, syrup and fruits of choice. 
• Makes about 6 pancakes. Enjoy.

* Please note: the suggested time is just a guideline and it’s based on the stove and frying pan you are using.

​you may also like:

creme brulee

pudding muffins