Japanese Soufflé Pancakes have been hugely popular on YouTube in the past year or so, with many people showing how to make them, although actually a lot are quite flat. I have spent several weeks testing different methods and ingredients, to limit the deflation of the soufflé pancakes. I have had many failed attempts, with lots of flat pancakes.
What is the secret to Japanese Soufflé Pancakes?
The secret lies with the egg white and being able to stabilise it. I’ve found that using Cream of Tartar or a few drops of lemon juice, allows the egg whites to maintain the height for a little longer. I have also read that adding powdered egg whites have a similar effect, however I haven’t tried it as I couldn’t get any at my local supermarket. You need to whisk at a high speed, I recommend using an electric hand whisker. Normally I whisk for around 6 minutes, this produces nice stiff peaks. If you turn the mixing bowl upside-down, nothing will fall out.
Notes on cooking
Some important notes on cooking, you must make sure to use a low heat. If you do not, they will burn quickly and not cook through. Also it is very important to add a little water to the pan and cover with a lid so the pancakes steam a little. Following these notes will give you soft, fluffy pancakes with a really good rise.
One last thing
You want to eat them as soon as possible, the pancakes will start to deflate or lose their height as they start to cool. If you want to take photos, you need to be quick!
Hope you enjoy my Japanese Soufflé Pancake recipe and please let me know your favourite toppings and if you prefer sweet or savoury in the comments below.
Japanese Soufflé Pancakes
- 2 Mixing Bowls
- 1 Spatula
- 1 Sieve
- 1 Electric Mixer with Whisk Attachments
- 1 Frying Pan
- 2 large Eggs
- 2 tbsp Milk ( 25g )
- ½ tsp Vanilla Bean Paste ( 3g )
- 3 tbsp Plain Flour ( 28g )
- ¼ tsp Baking Powder ( 1g )
- ¼ tsp Cream of Tartar ( 1g ) Or few drops of lemon juice
- 2 tsp Sugar ( 27g )
- Separate the egg yolks and egg whites into different mixing bowls. Place the bowl with the egg whites into the fridge, for later.
- In the mixing bowl with the egg yolk, add milk and vanilla bean and give it nice mix.
- Sieve the plain flour and baking powder into egg yolk mixture and mix well. Put it on the side for later to use, and cover with wrap to prevent it from drying.
- Remove egg white from fridge, add the sugar and cream of tartar. Using an electric mixer with whisk attachments, gently mix then turn it on a high speed and whip it until they form stiff peaks (around 6 minutes ). Once its done, you will be able to turn the mixing bowl upside-down without any falling out!
- Take one scoop of the meringue and add it to the egg yolk mixture. Mix well to incorporate all the white and get a consistent colour.
- Next add all yolk mixture into meringue and gently fold until it's mixed thoroughly. Next put it into piping bag so it is ready to use.
- Preheat the frying pan with a low heat. Use a piece of kitchen towel add some oil in the pan. Pipe in a generous amount of batter to the pan, then add few drop of water too (on the out edge of the pan). Put the lid on leave it to steam for 3 – 4 minutes. Make sure to keep the heat low. Once the bottom becomes brown, then turn the pancake over. Add a few drops of water and cover with the lid and let it cook another 3 – 4 minutes then it is done. You can use toothpick to push into pancake, if there is no any batter stick on is means it is cooked through.
- You can add any topping you like. I like cream and fresh berries.Enjoy your Japanese Soufflé Pancakes. (The pancakes will deflate as they cool).
but need careful don’t over whip it as well. When you mix it with egg yolk mixture the bubbles will disappear easily. When you mix meringue with egg yolk you must be gentle or bubbles will disappear easily, too. If you over cook the pancake it could shrink quickly.