Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキ
These Fluffy Japanese Soufflé Pancakes are light and airy, perfect with fresh whipped cream and berries.
Equipment
- airtight container
- whisk
- nonstick frying pan with lid
- medium bowl
- electric hand mixer
- small ladle
Ingredients
- 2 large eggs (50 g each w/o shell)
- 1.5 tablespoon whole milk as the batter will be too thin if using other types of milk
- 0.25 teaspoon pure vanilla extract
- 0.25 cup cake flour weigh your flour or use the fluff and sprinkle method
- 0.5 teaspoon baking powder
- 2 tablespoon sugar
- 1 tablespoon neutral oil (for greasing the pan)
- 2 tablespoon water (for steaming)
For the Fresh Whipped Cream (optional)
- 0.5 cup heavy (whipping) cream
- 1.5 tablespoon sugar (add more if you like it sweeter)
For the Toppings
- 1 tablespoon confectioners’ sugar
- fresh berries (strawberries, blueberries, etc.)
- maple syrup
Instructions
Before You Start...
- Gather all the ingredients and use metric measurements for precise results.
- Make sure to have a 12-inch nonstick frying pan with a lid.
- Mix and cook only one batch of batter at a time.
To Make the Fresh Whipped Cream (optional)
- Prepare an ice bath and add ½ cup heavy cream and 1½ tablespoon sugar to a bowl.
- Whisk on high speed until medium to firm peaks form.
To Mix the Batter
- Separate the egg whites and yolks; place the egg whites in the freezer for 15 minutes.
- Whisk together the egg yolks, milk, and vanilla until thick and frothy.
- Sift in the cake flour and baking powder.
To Make the Meringue
- Beat the partially frozen egg whites until frothy.
- Gradually add sugar and beat until stiff peaks form.
To Fold In the Meringue
- Fold one-third of the meringue into the yolk mixture gently.
- Add the remaining meringue and fold very gently until combined.
To Cook the Pancakes
- Heat a frying pan and grease with neutral oil.
- Scoop the batter into the pan, creating tall mounds.
- Cover and steam while cooking.
- After cooking, flip the pancakes gently.
To Serve
- Serve with whipped cream, fresh berries, confectioners’ sugar, and maple syrup.
Notes
Make soufflé pancakes fresh for the best texture. Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
Serving: 1pancakeCalories: 168kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 125mgSodium: 122mgPotassium: 67mgFiber: 1gSugar: 10gVitamin A: 192IUCalcium: 69mgIron: 1mg
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