Japanese Souffle Pancakes

Medium, Serves 2, Prep time: 30-40 mins.

The instagram-worthy Japanese souffle pancake is as much a feast for the eyes as it is for the belly. Unlike it’s more serious, savoury cousin the Okonomiyaki, the souffle pancake is sweet, airy and a fast-catching cafe favourite in Japan. And its famed fluffiness is all in the eggs. Perfect for that social media flex! Let’s dive right in.


Ingredients

  1. All-purpose flour, 6 tbsp
  2. Sugar, 3 tbsp
  3. Skimmed milk, 2 tbsp
  4. Eggs, large, 2 no.
  5. Oil, 1.5 tbsp
  6. Vanilla extract, 1 tsp
  7. Vinegar*, 1/2 tsp

*Vinegar can be substituted with the same quantity of lemon juice or cream of tartar.


Directions

  1. Separate the egg yolks and whites* into two bowls. Keep the egg whites chilled in the refrigerator until ready to use. Add the milk, oil and vanilla extract in the bowl containing the egg yolks. Whisk the entire mixture till it is light and foamy. Once aerated, sift** the flour and incorporate till the mixture is lump-free.

* Your egg whites need to be devoid of any egg yolk and should be kept in a clean bowl. If it contains any oil, however minute the quantity, your egg whites won’t be able to turn into a meringue.

** Sifting the flour is a crucial step as it adds volume to the batter and makes it easier to incorporate.

2. In another bowl, take your chilled egg whites, and add the sugar and vinegar to it. Using a stand mixer, hand blender or even just a whisk (like we did), beat your egg-white mixture into a meringue with stiff peaks***

***A great indicator of the perfect texture is when your meringue holds its form and does not fall when held upside down.

3. Add the meringue into the egg yolk mixture and fold in gently to prevent it from losing its structure. The batter should be airy, well-incorporated and needs to be used immediately. Heat a non-stick pan on a low flame and brush it with some oil, wiping off any excess with a kitchen tissue.

4. In the pan, add a greased ring mould (we used a standard 3-inch diameter mould) and fill it with the pancake batter until it’s 2/3 full. Add a tbsp or so of water to the sides to produce steam and cover the pan with a lid and cook on one side for 4-5 mins. Flip the pancake and cook on the other side for 3-4 mins, covered.

5. Extract your fluffy pancakes from the ring mould using a sharp knife and serve warm with a dollop of butter and a dash of maple syrup.

4 thoughts on “Japanese Souffle Pancakes

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