Introduction: Japanese Soufflé Pancakes
In this Instructable, I will show you how to make Japanese Souffle pancakes. This easy souffle pancake recipe is awesome and you only need a handful of everyday ingredients to make them. They are fat and fluffy and like tasty pillowy clouds. I love homemade souffle pancakes! They do take a little longer to make than regular American pancakes but they are so worth it. If I can do it, you can do it. Let's get started!
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Follow the easy steps below or watch the video tutorial or do both.
Step 1: Ingredients and Tools
- 2 large egg yolks
- 4 tsp of milk, whole, 2%, skim, etc. (20ml)
- 2 tsp of vegetable oil (10ml)
- 1/2 tsp of vanilla extract
- 1/4 cup flour, all-purpose or cake flour (30g)
- 1/2 tsp baking powder (optional)
- 3 large egg whites
- 1/4 tsp of cream of tartar, lemon juice, or white vinegar
- 3 1/2 Tbsp of white granulated or fine sugar (45g)
- Oil for the skillet
- 2 Tbsp Water for the skillet
- Hand or Stand mixer
- Lid or pizza pan
Step 2: Egg Yolk Batter
Begin by making the egg yolk part of the batter. Separate three eggs, but only use 2 of the yolks. You can use that other yolk for something like scrambled eggs or in an omelet. Place the egg whites in a separate bowl.
Add the milk to the egg yolks and whisk. Then add in the vanilla extract and oil and whisk until a little frothy.
Use a sifter or sieve and add the flour and sift it into the bowl, then whisk until well combined. Some people use baking powder and some people don't. Once mixed, you can set this aside.
Step 3: Egg Whites/Meringue
Time to make the meringue. Add the cream of tartar to the egg whites. Or you can use lemon juice or white vinegar. The acid in those ingredients helps stabilize the egg whites.
Mix on medium speed until frothy/foamy. Then add in a little bit of the sugar, and mix, then 15 to 20 seconds later, add in more of the sugar, etc. Until the sugar is all incorporated.
Keep mixing until you have stiff peaks. It should resemble whipped cream, and the peak won't fall over when you lift the beater out. Also if you turn the bowl upside down, it won't fall out.
Step 4: Finish the Soufflé Pancake Batter
Set a 12-inch skillet on the burner. Turn the heat in between low and medium-low, on my oven, it is number 3. Allow the pan to heat up for at least 10 minutes. Then add a bit of oil to the pan, baste it on with a silicone brush, or wipe it on with a paper towel.
Now add about one-third of the meringue to the bowl with the egg yolk batter. Whisk it in. Next, dump in the rest of the egg whites and just fold them in. Take the spatula and go underneath, then turn it over, etc. Folding ensures you keep most of the air you created. Stop folding, once all the egg whites are incorporated.
And just like that, the Japanese Souffle pancake batter is ready to go.
Step 5: Cook Those Pancakes
Now use a spoon or ice cream scoop and scoop some batter into piles on the pan. Then scoop some more on top of that pile.
Add a little bit of water to the pan, which will create extra steam and help cook the pancakes.
Place a lid, or use something like a pizza pan on top, and cook for 2 minutes.
Step 6: Keep Piling That Batter
After a couple of minutes remove the lid, and scoop on some more batter. This creates a decently tall pancake, but you can repeat the steps, cover and cook for two minutes, then add another layer of batter, if you want them even taller. Add a little bit of water each time.
Cook for the remaining time, the total time for this first side will be 7 to 8 minutes.
Step 7: Check, Flip, Cook
After 7 minutes, check under the pancake with a spatula. I like to use my cake spatula. It shouldn't stick at all to the pan. If it is sticking a little bit, allow it to cook for another 30 seconds.
The sides of the pancake should be dull or dry to the touch as well. Now, you can flip them over. If you flip them too soon, the top will splat and the pancake won't look as nice after.
Add a little bit more water, then cover and cook for 4 to 5 minutes.
Step 8: Eat Those Pancakes!
Now you can serve them up. Use fresh fruit, powdered sugar, maple syrup, fruit syrup, however you want to eat them. It should have a really nice soft, pillowy, texture on the inside. Like a cross between an American pancake and an Angel Food cake. Enjoy!
*Note: The batter needs to be used right away, if you let it sit for more than 10 to 15 minutes, you will lose all the air in the batter, and the pancakes won't be as fluffy.
This recipe makes 3 nice sized Japanese Souffle pancakes.
You can print the recipe here if you like.
Step 9: Video Tutorial
Now watch those steps in action with this video tutorial :)
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