Japanese Soufflé Pancake Recipe

Share this:

JAPANESE SOUFFLÉ PANCAKE RECIPE

INGREDIENTS

SERVES 2

2 egg yolks

4 teaspoon all purpose flour

1/2 teaspoon of baking powder

3 egg whites

1 tablespoon of milk

1 teaspoon of vanilla extract

1 tablespoon of sugar

DIRECTIONS

Step 1: Whisk two egg yolks in a mixing bowl.

Step 2: Add in your tablespoon of milk and teaspoon of vanilla extract to the mix. Mix well. 

Step 3: Sieve your all purpose flour into the mixture. Mix well.

Step 4: In a separate bowl, place your egg whites you had left over and add another egg white in. Whisk until you have a white foamy mixture. Add your sugar in and then continue to mix until its a meringue with firm soft peaks.

Step 5: Then add a bit of your meringue into your egg yolk and flour mixture. Stir well until it’s well combined. 

Step 6: Add the rest of your meringue in and gentle fold it in, until well combined.

Step 7: Have your stove on high. Lightly oil your pan and then set your stove on low. 

Step 8: Carefully layer up your pancake mixture to the desired height. Let it cook for 2 – 3 minutes on one side before flipping. Let the other side cook for another minute. 

Cooking Tips

  • Use an electric mixer. I tried using a normal hand whisk and it was just impossible to get the meringue the consistency I needed. 
  • Be really gentle when folding your meringue into your pancake mix. The better your folding, the more likely your pancakes will stay tall and airy. 
  • Use low gluten flour to make it easier to get an airy pancake mix. 
Janice Fung

Janice Fung

More Posts

Comments are closed.

This website uses cookies to ensure you get the best experience. Learn more about our Privacy Policy from the link in the footer.