When it comes to Japanese Soufflé Pancakes, people tend to think of the soft, fluffy, light and delicate cloud-like texture. In Japan, these pancakes are not just a breakfast option, they can also be found as a delicate dessert for afternoon tea or after-dinner dessert time. So, is it breakfast or dessert? Actually, the beauty of Japanese Soufflé Pancakes lies in its versatility and the satisfaction it brings whenever you enjoy it. Below, I’ll reveal the secrets of making these pancakes and how to transform them into a great breakfast or an exquisite dessert.
Features of Japanese Soufflé Pancakes
The most distinctive feature of Japanese Soufflé pancakes is their fluffy texture compared to traditional pancakes. This type of pancake is made by whipping the egg whites separately, which allows the pancake to hold more air during the cooking process, thus creating a thick and fluffy result. It has a golden top, slightly fragile edges and a soft marshmallow-like centre.
Prepared ingredients
- Gluten flour: 50g
- Sugar: 30g (more or less to taste)
- Eggs: 2 (yolks and whites separated).
- Milk: 50 ml
- White vinegar or lemon juice: a few drops (to help whip the whites).
- Baking powder: 1/2 tsp
- Vanilla extract: a few drops (optional)
- Vegetable oil: a little (for frying).
Step by step
Preparing the egg yolk batter
- Mix the egg yolks with half of the sugar and beat until they become lighter in colour and larger in volume.
- Add the milk and continue to mix well. Sift in the low gluten flour and baking powder and mix until there are no particles.
- Add a few drops of vanilla extract for extra flavour.
Meringue Whipping
- Add a few drops of white vinegar or lemon juice to the egg whites and beat on low speed with an electric mixer. 2.
- When the whites begin to foam, add the remaining sugar in small batches and beat on high speed until dry peaks form.
Cooking Pancakes
- Gently fold a portion of the meringue into the egg yolk batter, then pour the mixture back into the meringue and gently fold to combine.
- Add a little oil to a non-stick frying pan and wipe it with kitchen paper to keep it lightly oiled but not greasy.
- Preheat the pan over medium-low heat. Spoon the pancake batter into the pan with a ladle or ice cream scoop and gently spread it out. 4.
- When the bottom of the pancake is fluffy, making fluffy Japanese Soufflé Pancakes is a process of transforming an everyday ingredient into a work of art. They are more than just breakfast, they are a dessert with both value and taste. If you are a food lover with a passion for cooking, it will be an enjoyable challenge to try making these pancakes at home. Next, I will share how to make these Japanese Soufflé Pancakes at home which can be used for breakfast or dessert.
The appeal of Japanese Shuffle Pancakes
Japanese Soufflé Pancakes are so popular because of their soft texture and rich flavour. They are light and fluffy on the outside and thick on the inside, bringing a whole new experience unlike traditional pancakes. They take some skill to make, but once you get the hang of it, you’ll be able to create amazing Shuffleboard Pancakes.
List of ingredients
- Batter ingredients:
- Low gluten flour: 60g
- Sugar: 20g (adjust to your preference)
- Eggs: 3 (separate egg whites and yolks)
- Milk: 100ml
- White vinegar: 1/2 tsp (to help stabilise the whites)
- Baking powder: 1 tsp
- Vanilla extract: 1/4 tsp (optional)
- Cream cheese frosting ingredients (optional)
- Cream cheese: 100g
- Icing sugar: 30g
- Whipped cream: 30ml
- Vanilla extract: 1/4 tsp
Preparation process
1. Batter making
Mix the milk, egg yolks and vanilla extract together, sift in the low gluten flour and baking powder, and stir into a smooth batter.
2. Egg white whipping
Pour the egg white into a clean, grease-free mixing bowl, add white vinegar and beat with an electric mixer until coarse peaks form, add sugar in three batches and continue beating until stiff peaks form.
3. Mix the batter
Take 1/3 of the meringue and add it to the egg yolk batter, mix well with cutting method, then pour the mixed batter back into the meringue and gently mix well.
4. Fry the pancakes
Preheat a non-stick frying pan over medium-low heat, grease it with a thin layer of oil, scoop the batter with a large spoon, pour it into the pan and gently spread it into a circle. You can add a little water to the side of the pan, cover the pan with a lid and steam to make the pancakes fluffy.
5. Flip and Fry
When the bottom of the pancake is golden brown, gently flip it over, cover the pan again and cook until the other side is also golden brown.
