Fluffy Japanese Souffle Pancakes スフレパンケーキ - Just One Cookbook

FLUFFY JAPANESE SOUFFLE
PANCAKES
COURSE: BREAKFAST CUISINE: JAPANESE KEYWORD: SOUFFLE PANCAKE
PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES
CHILLING TIME: 15 MINUTES TOTAL TIME: 45 MINUTES
SERVINGS: 3 PANCAKES CALORIES: 213 KCAL
These Fluffy Japanese Souffle Pancakes are like eating cottony clouds, but
even better with homemade whipped cream and fresh berries!
INGREDIENTS INSTRUCTIONS
2 large eggs 1. Gather all the ingredients. You will also need a 12-inch non-stick
frying pan (large enough to cook 3 pancakes at the same time) with
1 ½ Tbsp whole milk (22
a lid.
g)
2. Separate egg whites and egg yolks into two different bowls. Put the
¼ tsp vanilla extract
bowl with egg whites in the freezer for 15 minutes. Why do we
¼ cup cake flour (30-34 g) freeze egg whites? Please read 3 Tips to Make Perfect Meringue
(Egg Whites) in this post.
½ tsp baking powder (2 g)
3. In the meantime, add milk and vanilla to the egg yolks and whisk
2 Tbsp sugar (25 g)
until thick and frothy.
1 Tbsp neutral flavor oil
4. Sift the cake flour and baking powder into the bowl.
(vegetable, canola, etc) (for
greasing the pan) 5. Whisk to combine thoroughly (but do not over-mix). Set aside.
2 Tbsp water (for 6. After 15 minutes, take out the bowl with egg whites from the
steaming) freezer. The egg whites should be half frozen. Now start beating egg
whites.
FRESH WHIPPED CREAM
(OPTIONAL) 7. When the egg whites turn frothy and pale white, gradually add in
½ cup heavy (whipping) sugar (roughly ⅓ at a time). Continue to whip the egg whites.
cream (120 ml)
8. The egg whites will become glossier and firmer. Stop beating when
1 ½ Tbsp sugar (20 g) you lift up the hand mixer and the egg whites stand right up with
TOPPINGS stiff peaks slightly bending over.
1 Tbsp confectioners’
9. Heat the large non-stick frying pan to 300 ºF (150 ºC) over the lowest
sugar/powder sugar
heat. Brush with cooking oil and lightly remove any visible oil
Fresh berries (otherwise the pancakes will have spotty pattern). Keep the heat on
while you combine egg whites and egg yolk mixture.
maple syrup
10. Take 1/3 of egg whites and add into the egg yolk mixture. Whisk
together (don’t worry too much about breaking air bubbles at this
step).
11. Next, take half of the egg whites and add to the egg yolk mixture.
Using a whisk, gently fold in without breaking the air bubbles in the
egg whites. Why do we use a whisk instead of silicone spatula?
Please read 3 Tips to Make Perfect Meringue (Egg Whites) in this
post.
12. Now transfer the egg yolk mixture into egg whites. Carefully fold in
two mixtures together without breaking the air bubbles. Make sure
to gently mix the batter thoroughly!
13. For my stove and frying pan, I kept 300 ºF (150 ºC) all times on low
heat. Remember each pancake gets roughly 4 scoops of batter, so
that’s total of 12 scoops for 3 pancakes. Now, scoop the batter and
place on the frying pan. My recommendation is to use a small ladle
(or a serving spoon that’s bigger than regular spoon - probably 2-3
Tbsp) and make a tall pancake. Next, stack one more scoop to the
first pancake. Then move on to the next two pancakes giving each 2
small scoops.
14. By the time all 3 pancakes have 2 scoops, the surface of batter is
slightly dry already, so you can stack one more scoop on top,
keeping it up high. In the bowl, you should still have roughly 3
scoops left (if you have slightly more, that’s okay).
15. Set timer for 6-7 minutes, add 1 Tbsp water in 3 empty spaces inside
the pan and cover with the lid. Water keeps the pancake moist.
Please note: the suggested time is just a guideline and it’s based on
the stove and frying pan that I'm using.
16. After 2 minutes passed, open the lid, and add one more scoop for
each pancake (or more scoops if you have more batter). Make sure
to stack high, not wide. If the water has evaporated, add a little bit
more. Cover with lid and cook.
17. After 6-7 minutes passed, using the offset spatula, lift the pancake
VERY GENTLY. If you feel the pancake is stuck, don’t touch until they
firm up a little. If you force it, the pancake will crack in the middle.
When the pancake is ready, you can easily move the pancake.
18. Here is another set of images to show the process. Slightly pull the
pancake to create an empty space and gently flip over with “rolling
over” motion.
19. Add water in empty spaces and set timer for 4 to 5 minutes to cook
the other side on the lowest heat.
20. Once they are nicely browned, transfer the pancakes to your serving
plates.
21. Place fresh cream on the pancakes and top with berries. Dust the
pancake with confectioners’ sugar and drizzle with maple syrup.
Enjoy!
FRESH WHIPPED CREAM

1. Prepare ice bath by putting ice cubes and water in a large bowl and
placing a clean and dry mixing bowl over. Add heavy cream and
sugar to keep cool.
2. Whisk on high speed until medium to firm peaks form (should not
be runny, but soft and fluffy firm whipped cream). Keep it chilled
until you're ready to serve the pancakes.
RECIPE NOTES
Recipe by Namiko Chen of Just One Cookbook. Please do not copy this recipe and images without my
permission. If you want to share this recipe on your site, please re-write the recipe and link to this post as
the original source.
Copyright © 2011-2018 Just One Cookbook®. All Rights Reserved.

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