Japanese Souffle Pancake Recipe
Japan is known for its iconic dishes from sushi to ramen. The Japanese are also talented at turning dishes from different cultures into their own, like the souffle pancake. What we know as the flat cake is turned into fluffy, airy, and melt-in-your-mouth goodness.
People in Japan line up and wait just to get a taste of these pancakes! So why not cut the waiting time by making it yourself?
Making souffle pancakes is basically like adding meringue into pancake batter. While it seems like an easy concept, it can be tricky to execute. It took me 11 tries before coming up with the perfect recipe. Once you get the recipe and technique down, you’ll be whipping these out with no sweat.
Tips for a perfect Japanese Pancake
- The secret is in the meringue. How you make your meringue could make or break the dish (literally). Remember to keep bowls clean of any sediment or excess water, which disrupts the meringue from forming. Avoid overmixing. This will create a less fluffy pancake, which is the whole point of the recipe!
- Cover your pancakes. This helps cook the pancake evenly all around. It also helps lock in the moisture to help form the souffle pancake.
- Use ring moulds for taller pancakes. Ring moulds will help the pancake retain its shape which results in taller pancakes. Of course, you can still make it without the ring mould but it will spread out a little more and result in less height.
How to Make Japanese Pancakes
- 2 Egg Yolks (60 gram eggs)
- 20 gr. Whole Milk
- 10 gr. Canola Oil
- 1/4 tsp. Vanilla Essence
- 30 gr. All purpose Flour
- 3 Egg Whites (60 gram eggs)
- 1 tsp. Lemon juice
- 40 gr. Fine Sugar
- Whisk egg yolks and whole milk in a bowl well incorporated. Add vanilla essence. Strain flour and combine into egg mixture. Set aside.
- Separate egg whites into a bowl and combine with lemon juice. Whisk on high speed until foaming. Add sugar while continuously whisking. Mix until soft peaks form.
- Combine meringue with egg mixture by gently folding until well incorporated.
- Lightly grease a non-stick pan with canola oil. Set on low heat.
- Once the pan is heated, add in pancake batter. Cover.
- Once the bottom side is cooked, gently flip and continue to cook until other side is slightly brown
- Serve with fruits and maple syrup.