Soufflé Pancakes

Japanese

Difficult

Main Course

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Fluffy Japanese Style
Soufflé Pancakes
For Breakfast

Name: Fluffy Japanese Style ~Soufflé Pancakes~ For Breakfast
Total time: 40 min
Yield: 1
Cuisine: Japanese
Ingredients: 2 Large eggs; 1½ tbsp Whole milk; ¼ tsp Vanilla extract; ¼ cup Cake flour; ½ tsp Baking powder; 2 tbsp Sugar; 1 tbsp Oil, for greasing the pan; 2 tbsp Water, for steaming

40 mins

Cooking Time

Difficult

Difficulty

Ingredients

Veg + Egg

Diet

They jiggle, wobble, and make for the perfect, Instagrammable treat. It’s the Japanese style, soufflé pancake. They’re delicate like a cloud and melt in your mouth, like your favourite sweet delicacy. And the secret to the perfect wobble? Steaming! Pair them with whipped cream, berries, or just maple syrup for a classic, decadent breakfast or brunch.

Ingredients

UNITSIngredients

2Large eggs

1½ tbspWhole milk

¼ tspVanilla extract

¼ cupCake flour

½ tspBaking powder

2 tbspSugar

1 tbspOil, for greasing the pan

2 tbspWater, for steaming

Follow
Directions

Description - Step 1

Separate the eggs

Separate the eggs into whites and yolks in two different bowls. Briefly refrigerate the bowl with the egg whites for 5-6 minutes. While the egg whites chill, whisk your yolks.

Description - Step 5

Heat the skillet and do the first cook

Place a skillet on low heat and grease it with butter or oil. Once the skillet is warm, add 3-5 scoops (depending on the size) of the batter. Add another round of scoops on top of the original batter. Now, carefully add a tbsp of water to the skillet. Important: Ensure the water does not touch the pancake batter. Now, cover the skillet and set a timer for 3 minutes.

Description - Step 6

Add another scoop and second-cook

Once the time is up, remove the lid. Add another scoop of batter onto each pancake. Now, cover the skillet again and cook on low-medium heat for another 5-6 minutes. Remove the lid and check if the bottom of the pancake is a golden-brown colour. If not, cook for a minute on medium heat. Important: keep a careful watch so the pancakes don’t burn.

Description - Step 7

Add water and final cook

Once the bottom turns golden brown, gently and carefully flip the pancake tower. Again, add a tbsp of water to the skillet and cover it. Let it cook for 4 minutes. The bottom of the pancake should be golden brown, and the sides should be dry to the touch. Remove the pancakes and repeat for the remaining batter. Serve immediately, as the pancakes can deflate quickly.

Step 1

Separate the eggs

2 Minutes

Step 2

Whisk the egg yolks

5-7 minutes

Step 3

Make the meringue

8 minutes

Step 4

Make the batter

5 Minutes

Plate it up!

Plating Instructions

Drizzle maple syrup or honey on a round plate and place two pancakes on top of it. Arrange fresh fruits on the side for...

Pairing Instructions

Enjoy the pancakes with whipped cream on the side, maple syrup, and hot coffee.

Garnishing Instructions

For an appetising finish, dust powdered sugar on top and add a dollop of whipped cream before serving.

Soufflé Pancakes

Fluffy Japanese Style
Soufflé Pancakes
For Breakfast

Ingredients

Follow
Directions

Description - Step 1

Separate the eggs

Description - Step 2

Whisk the egg yolks

Description - Step 3

Make the meringue

Description - Step 4

Make the batter

Description - Step 5

Heat the skillet and do the first cook

Description - Step 6

Add another scoop and second-cook

Description - Step 7

Add water and final cook

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Soufflé Pancakes

Fluffy Japanese Style Soufflé Pancakes For Breakfast

Ingredients

FollowDirections

Description - Step 1

Separate the eggs

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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