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These soufflé pancakes are incredibly fluffy, cloud-soft and so delicious. No wonder they are now popular all over the world. With a few tricks, you too can prepare the voluminous pancakes at home. Enjoy them for breakfast or dessert with the toppings of your choice. You can find a detailed Japanese soufflé pancakes recipe with the exact quantities and step-by-step instructions below.
What are soufflé pancakes?
Soufflé pancakes are thick little pancakes from Japan. They taste particularly fluffy, tender and light.
They owe this consistency to stiffly whipped egg whites, which are folded into the remaining batter. The batter is then poured into the pan in several layers per pancake, creating small towers. The soufflé pancakes are also cooked slowly with the lid on and a few drops of water.
How to serve Japanese soufflé pancakes
You should serve the soufflé pancakes straight after baking, just like the ponchiki, the hvorost or the krebli. Then they taste heavenly airy and fresh. Serve them for breakfast or for dessert after a meal.
You can enjoy the Japanese soufflé pancakes with fresh berries or with a fruit sauce. Honey, agave syrup, maple syrup and powdered sugar also go very well with them. They taste even more delicious with whipped cream or yogurt.
Simple but tricky to prepare
The soufflé pancakes are simple but a little tricky to prepare, similar to the macarons. You may need a little practice and a few attempts before they turn out perfectly. Please also see my tips and tricks further down in this article.
These pancakes are
- airy,
- light,
- cloud-soft,
- fluffy,
- tender,
- thick,
- incredibly tasty,
- easy to make but with a few tricks,
- perfect for breakfast or dessert,
- a classic of Japanese cuisine.
How to make Japanese soufflé pancakes: tips and tricks
- Separate the egg white from the yolk very cleanly. There must be no traces of egg yolk.
- Fold the beaten egg whites into the egg yolk mixture so that you get an airy, light and stable batter. Do not stir the batter for too long. Otherwise it could become runny. The pancakes will then run during baking and become flat.
- Under no circumstances should the batter be allowed to rest for longer, otherwise it will lose its airy consistency.
- If you want your pancakes to rise even higher, add a very small amount of baking powder to the batter.
- Blot off the excess oil after greasing the pan when your pancakes should have an even color without spots.
- Preheat the pan thoroughly between low and medium heat, but not too hot.
- When cooking, the pancakes should have plenty of space between them so that you can flip them easily.
- Cook the soufflé pancakes slowly between low and medium heat and never over a high heat. They must be cooked through on the inside and not too dark on the outside.
- Only turn the pancakes when they are well cooked.
- You may need several attempts before you succeed with the pancakes. Don’t give up after the first attempt.
Did you make the Japanese soufflé pancakes using this recipe? I look forward to your results, your star rating and your comment below on how you liked them.
Try out these other pancake recipes:
- Oladi like fluff – world best recipe for Russian oladushki
- Blini (blinchiki) – classic recipe for Russian thin pancakes
- Syrniki – delicious recipe for popular Russian cheese pancakes
Soufflé pancakes
Ingredients
- 2 eggs medium
- 20 ml milk
- 1 pinch of ground vanilla bean
- 30 g flour
- 1 pinch of salt
- 25 g sugar
- vegetable oil for greasing the pan
- some water for frying
Instructions
- Separate eggs and place the egg whites and yolks in clean mixing bowls.
- Mix the egg yolks with milk and vanilla using a whisk until frothy.
- Sift in flour and mix briefly to form a thick batter.
- Grease a large non-stick frying pan with a lid and not too low a rim with vegetable oil, lightly blotting off the excess oil with kitchen paper, and heat thoroughly between low and medium heat. Prepare some water with a spoon.
- Meanwhile, beat the egg whites with salt at medium speed with a hand mixer until frothy.
- Add sugar in batches and continue beating at medium speed until the sugar has dissolved as much as possible.
- Gradually increase the speed of the hand mixer and beat the egg white mixture until stiff.
- Fold the beaten egg whites into the egg yolk mixture in two to three portions to create a light, fluffy batter.
- Pour 1 tablespoon of batter per pancake into the pan, making a total of approx. 3 pancakes (depending on the size of your pan) with plenty of space between them, then pour another 1/2 tablespoon of batter onto each pancake, followed by another 1/2 tablespoon to create small towers. Pour a few drops of water onto the empty spaces in the pan with a spoon and place the lid on the pan. Cook the pancakes slowly over a low heat for approx. 7 - 10 minutes until lightly golden brown. (If you want them even thicker, add 1/2 tablespoon of batter to each pancake after about 2 minutes of baking. This is how I did it). Then carefully flip the pancakes with a thin spatula, add a few drops of water to the pan again, put the lid on and cook them again on the other side for about 3 - 5 minutes until lightly golden brown. Repeat the process with the remaining batter.
- Serve the soufflé pancakes immediately with the toppings of your choice.
Notes
- Separate the egg white from the yolk very cleanly. There must be no traces of egg yolk.
- Fold the beaten egg whites into the egg yolk mixture so that you get an airy, light and stable batter. Do not stir the batter for too long. Otherwise it could become runny. The pancakes will then run during baking and become flat.
- Under no circumstances should the batter be allowed to rest for longer, otherwise it will lose its airy consistency.
- If you want your pancakes to rise even higher, add a very small amount of baking powder to the batter.
- Blot off the excess oil after greasing the pan when your pancakes should have an even color without spots.
- Preheat the pan thoroughly between low and medium heat, but not too hot.
- When cooking, the pancakes should have plenty of space between them so that you can flip them easily.
- Cook the soufflé pancakes slowly between low and medium heat and never over a high heat. They must be cooked through on the inside and not too dark on the outside.
- Only turn the pancakes when they are well cooked.
- You may need several attempts before you succeed with the pancakes. Don't give up after the first attempt.
- Note the detailed tips and tricks for making the Japanese soufflé pancakes at the top of the article.
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