Japanese Soufflé Pancakes

What better way to spend a morning weekend than making pancakes for breakfast? Make it extra special by making these fluffy Japanese Soufflé Pancakes! These pancakes are so delicious and soft, it’s like eating clouds!

They’re made out of the typical pancake batter, only this time, the egg whites are whipped. This will make the pancakes really soft, bouncy, and fluffy.

How To Make Japanese Soufflé Pancakes?

To make these fluffy pancakes, mix egg yolks, vanilla extract, and whole milk until thoroughly combined. Next, sift cake flour and baking powder and add them to the wet ingredients. Mix them all together with a whisk until combined then set this mixture aside.

If you don’t have cake flour, you can make one by mixing all-purpose flour and cornstarch. To make a cup of cake flour, just take out 2 tablespoons of flour from 1 cup of all-purpose flour and add 2 tablespoons cornstarch.

Meringue is what will make this pancake so fluffy. To make that place egg whites into a bowl and beat it with an electric mixer. Start at low speed until it starts forming big bubbles. Turn the speed to medium then start adding granulated sugar gradually about half a tablespoon at a time. Increase speed to medium-high when you finished adding sugar. Keep beating until it forms a soft peak.

The meringue should be a little bit glossy in appearance with peaks that goes up and slowly down once you lift the whisk. If it forms into clumps that means you have overmixed it. Unfortunately, you have to repeat making the meringue again.

Take about 1/3 of the meringue and add it to the egg yolk mixture. Gently mix it with a spatula until fully combined. Add this mixture to the rest of the meringue and gently fold it using a spatula.

The folding method will help the meringue’s air bubbles from being disturbed. This is a very important step to achieve that fluffy texture on our pancakes.

Now that the Japanese Soufflé Pancake batter is ready, transfer it to a pastry bag with a large round piping tip or simply cut the tip of the pastry bag about 1.5cm.

Grease a non-stick deep pan or a non-stick stockpot with a small amount of oil. Hold the pastry bag upright about 1 inch above the surface of the pan and start piping. This recipe can make up to 3 pancakes so pipe just about 1/3 of the batter at a time.

Drop 1/2 teaspoon of water beside the pancake (not into the pancake!). This droplet of water is a form of moisture that causes steam which helps the pancake to rise.

Cover with a lid. Another way of helping the steam not escape the pan is to cover the lid holes with a small tissue.

Let it cook for about 8 minutes over low heat. Then flip it using a spatula and cook the other side for another 2 minutes with the lid on.

Do the same with the rest of the batter.

Place the pancakes onto your serving plate. Garnish with powdered sugar, butter, maple syrup, and your favorite berries!

Enjoy!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @missconfections on Instagram and hashtag it #missconfections.