Japanese Soufflé Pancakes

Name: Japanese Soufflé Pancakes
Total time: 30 min
Yield: 8 pancakes
Ingredients: 4 egg whites and 2 egg yolks from 4 large eggs, separated and chilled; 6 tablespoons granulated sugar; 2 teaspoons vanilla extract; 1 teaspoon baking powder; 6 tablespoons cake flour; 1/4 cup milk, chilled; 1/2 teaspoon fresh lemon juice; 1/2 teaspoon kosher salt; Unsalted butter, for greasing and serving; Maple syrup, for serving; Confectioners’ sugar, whipped cream and fresh berries, for serving (optional)

By Daniela Galarza

Total Time: 30 minutes
Rating: 4(2,239)
Comments: Read comments

Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert.

Featured in: Fluffy Japanese Soufflé Pancakes Have American Fans Waiting in Line

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Ingredients

Yield:8 pancakes

4egg whites and 2 egg yolks from 4 large eggs, separated and chilled
6tablespoons granulated sugar
2teaspoons vanilla extract
1teaspoon baking powder
6tablespoons cake flour
¼cup milk, chilled
½teaspoon fresh lemon juice
½teaspoon kosher salt
Unsalted butter, for greasing and serving
Maple syrup, for serving
Confectioners’ sugar, whipped cream and fresh berries, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.
Step 2
Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.
Step 3
Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.
Step 4
Using a rubber spatula, scoop about ⅓ of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.
Step 5
Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1½ inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant ½ cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.
Step 6
Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.
Step 7
Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners’ sugar, whipped cream and berries, if desired.

Ratings

4 out of 5

2,239 user ratings

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Comments

Diane6 years ago

What about using the cans with Dole pineapple rings for molds? The tops and bottoms can be removed and accordingly to Dole, “... there are many canned food options that are BPA free, including all DOLE products. “ Make upside-down cake with the pineapple and save the cans for your ring molds.

Debbie6 years ago

Since the ingredients are inexpensive, I suggest doing a trial run to establish your timing and flipping technique. I used them as the base of an "Eggs Benedict". Oh, and I used empty tuna cans with top and bottom removed instead of pastry rings.

michelle6 years ago

I saw a similar recipe demo and they used parchment paper taped to make the rings.

Cindy2 weeks ago

Followed the recipe and instructions almost exactly (had to whip the egg whites a bit longer because it wasn’t getting fluffy) but my mix stayed runny. Why?

sara_seattle2 months ago

Cut sugar in half, greased and floured 3” ramekins and also 4” ramekins, and convection baked at 375 for 9 and 10 minutes, respectively. Served with berries, whipped cream, and a little syrup. Turned out perfectly, very close to what we had at Happy Pancake in Tokyo (3 times)!

DNH5 months ago

Read several recipes and watched a bunch of videos. Did a little arts and crafts project to try to make my own molds with tin foil, olive oil and parchment paper. Used all the mixing bowls, pans, measuring cups in the kitchen. Didn’t mix the flour mixture enough, added the sugar too fast to the merengue. Made the molds too big and couldn’t flip properly. Burned hands trying take molds off to finish cooking. Tasted ok. Very effectively sated my hunger for trying interesting recipes for the foreseeable future.

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