Souffle pancakes originated in Japan, and are different from the regular buttermilk pancakes. These pancakes are much lighter and fluffier in texture. No leavening agent is needed to make these pancakes. Instead of baking soda, these pancakes use eggs to help the batter rise into thick, fluffy pancakes.
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Prep Time10 Minutes
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Cook Time10 Minutes
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The egg whites are whipped with sugar to form a meringue base, before being folded into a milk, flour, and egg yolk batter.
This Japanese Souffle pancake base contains only 5 ingredients…and they are so versatile that they can be enjoyed with pretty much any topping.
Fresh fruits, nutella, peanut butter, ice-cream, bacon..?
Ingredients
Directions
In a large bowl, whip the egg whites until foamy.
Add two third of the sugar, and whip until stiff peaks.
In a medium-sized bowl, combine the egg yolks, milk and the remaining sugar, whisk until smooth.
Add the flours and mix well.
Gently fold the whipped egg whites into the egg yolk mixture until no streaks of egg white remain.
Heat a pan on low heat and lightly grease it with oil. Wipe out the excess oil with a tissue paper.
Transfer the batter to a piping bag and pipe batter for two pancakes into the pan.
Close the lid and cook for 2 minutes.
Open the lid and add more batter on top of the pancakes to get a nice thickness.
Add a teaspoon of water to the pan and close the lid. This will help to cook the pancake more quickly and prevent burning on the bottom.
Close the lid and cook for another 5 minutes.
Open the lid, flip the pancakes, close the lid and cook for a further 4 minutes.
Repeat with the remaining batter.
Carefully transfer pancakes to a plate, top with ice-cream, fruits or maple syrup.
Tips:
Whipping the egg to stiff peaks is important as the meringue is the base of your pancakes, and what gives it the fluff. Grease-free utensils are the foundation to a strong meringue.
Adding lemon juice or vinegar before whipping the egg whites will make the meringue stable.
Another tip to create a strong meringue base is to beat the egg whites on medium speed rather than high, which creates smaller air bubbles and there by helping the pancakes to stay as tall as possible. It is worth the time.
Fold the meringue gently to make sure you don’t deflate it. If your meringue deflates, so does your pancake
It is important to cook the pancakes on a low and gentle heat. The pancakes take up to 10 minutes to fully cook, so if your heat is too high, the bottom of your pancakes will start to burn.
If you attempt to flip the pancakes before they are cooked enough, you risk deflating them and ending up with scrambled pancakes. To make sure they are cooked sufficiently gently touch the side of the pancake, if it isn’t super sticky, and has formed a light ‘skin’ they are ready to be flipped. No need to slap the pancake down when flipping it, just roll the pancake over gently.
If you have overcrowded the pan, it might be a little difficult to flip the pancakes. I recommend either using a large griddle so that there is wiggle room, for your pancakes.
These pancakes are time-sensitive, like a souffle! The air will escape inevitably, so make sure you work quickly once you remove the pancakes from the pan. Have everything you want to serve the pancakes with ready.
“Do try the recipe and let me know how it turned out. If you like it please like and share.”
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