Japanese Soufflé Pancakes
These Fluffy Japanese Soufflé Pancakes are like eating cottony clouds, but even better with homemade whipped cream and fresh berries!
Ingredients
- 2 large eggs
- 1 1⁄2 Tbsp whole milk
- 1⁄4 tsp pure vanilla extract
- 30 g cake flour
- 1⁄2 tsp Baking Powder
- 2 Tbsp Sugar
- 1 Tbsp neutral-flavored oil (avocado, rice bran, vegetable, canola, etc.)
- 2 Tbsp water
- 1⁄2 cup heavy (whipping) cream
- 1 1⁄2 Tbsp Sugar
- 1 Tbsp confectioners’ sugar/powdered sugar
- fresh berries
- maple syrup
Steps
To Mix the Batter Separate the egg whites. Put the bowl with the egg whites in the freezer for 15 minutes. Add the milk and vanilla to the egg yolks and whisk using a hand whisk until thick and frothy. Mix cake flour and baking powder and add to batter
Make the Meringue
Heat a large nonstick frying pan to 300ºF (150ºC) over the lowest heat. Brush with cooking oil and lightly remove any visible oil with a paper towel. Keep the pan on low heat while you combine the egg whites and egg yolk mixture in the next step.
To Fold In the Meringue Take one-third of the egg whites and add to the egg yolk mixture. Whisk together by hand (don’t worry too much about breaking air bubbles at this point).
Next, take half of the remaining meringue and add to the egg yolk mixture. Using a hand whisk, gently fold them in without breaking the air bubbles in the egg whites.
Now, transfer the egg yolk mixture back into the bowl with the remaining meringue. Very gently fold the two mixtures together, taking care not to deflate the air bubbles in the meringue and batter as you fold. Mix the batter very gently until well combined and homogenous.
To Cook the Pancakes Keep your frying pan heated to 300 ºF (150 ºC) at all times over low heat. Each pancake gets roughly four small scoops of batter, and you will be making three pancakes. For the first pancake, place one scoop of batter and make a tall mound in the frying pan, using a small ladle or a serving spoon (that’s bigger than a regular spoon—probably 2-3 Tbsp). Next, stack one more scoop of batter onto the first scoop already in the pan. Repeat for the next two pancakes, giving each pancake two scoops of batter. By the time all three pancakes have two scoops, the surface of the batter is slightly dry already. At this point, you can mound one more scoop on top of each pancake, keeping the batter piled up high. In the bowl, you should still have roughly three scoops left (if you have slightly more, that’s okay). Set the timer for 6-7 minutes, add 1 Tbsp water in three empty spaces inside the pan, and cover with a lid. The steam from the water keeps the pancakes moist while they cook. Please note: The suggested time is just a guideline; how long you will cook the pancakes is based on the temperature of your frying pan. After 2 minutes have passed, open the lid, and add one final scoop for each pancake (or more scoops if you have more batter). Make sure to stack the batter high, not wide. If the water has evaporated, add a little bit more. Cover with the lid and cook. After 6-7 minutes have passed, lift the pancake VERY GENTLY using an offset spatula. If the pancake is stuck, don’t touch it until it firms up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake. Here is another set of images to show the process. Slightly pull the pancake to create an empty space and gently flip it over with a “rolling over” motion. Add more water to the empty spaces in the pan and cover. Set the timer for 4-5 minutes to cook the other side on the lowest heat setting. Once they are nicely browned, transfer the pancakes to your serving plates.