Jiggly Japanese Souffle Pancakes
Pin RecipeFluffy Japanese Pancakes are a soft, airy cotton candy-like pancake dream come true. Through diligent practice and a bit of patience, I have come up with a foolproof recipe that yields fluffy, jiggly souffle pancakes. Have a crack at this dish for tomorrow’s brunch or for tonight’s dessert.
Servings: 3
Ingredients:
For the Batter:
- 2 egg yolks
- 35 g whole milk
- 10 g vegetable oil
- ¼ teaspoon vanilla extract
- 30 g cake flour
- 1 teaspoon baking powder
For the Meringue:
- 3 egg whites
- 40 g sugar
- 1 teaspoon cream of tartar
Instructions:
- Whisk the egg yolk with full milk, vanilla extract and vegetable oil until pale and frothy.
- Sift flour and baking powder into the mixture and whisk until well incorporated. Pay attention on the batter consistency.
For the Meringue:
- Place cold egg whites + cream of tartar in a mixing bowl and whip using an electric mixer until pale and frothy. Then, add sugar in batches until a glossy meringue is formed. You want stiff-ish peaks, not STIFF-peaks.
- Add ⅓ of the meringue to the yolk batter and whisk until completely incorporated.
- Then, add the batter to the remaining meringue and fold into the mixture using a spatula, being cautious not to deflate the batter.
- Heat a large non-stick pan (with lid) over low heat. I used a griddle here and set the heat to 250 F. Add a small drizzle of oil or wipe it with butter. Then wipe off the excess oil or butter.
- Scoop the batter into the griddle (or to the pan) using a large ice cream scoop. Sprinkle 1 tablespoon of water around the batter, cover and let it cook for about 4-5 minutes.
- Remove the lid dome cover, flip the pancake VERY GENTLY. Cover and cook for another 4-5 minutes until done. Repeat with the remaining batter.
- Arrange the souffle pancakes in stacks, top with whipped cream, dust with confectioner sugar or drizzle some maple syrup. Add your favorite fruits (optional) and serve hot.
Notes:
1.) I must admit, creating these soufflé pancakes can be delicate or a bit finicky. If it doesn’t work out for you the first time, don’t lose heart. I know it takes practice and a bit of patience but once you get this recipe done, you will feel like in cloud nine after each fluffy mouthful.
2.) Sprinkle a tablespoon of water on your pan to add even more moisture to the pancakes.
3.) You can cook these jiggly pancakes using a large pan with lid. But I normally cook these using a griddle using a dome cover. Either option is fine.
4.) You can use a ring mold if you want to ensure a thickness and shape. I personally like the asymmetry that comes from working without a mold!
Nutrition Information:
Calories: 183kcal | Carbohydrates: 23g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 131mg | Sodium: 63mg | Potassium: 377mg | Fiber: 1g | Sugar: 14g | Vitamin A: 192IU | Calcium: 86mg | Iron: 1mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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