Japanese-style Soufflé Pancakes

Japanese-Style Soufflé Pancakes

You’ve probably seen pictures of stacks of perfectly round, sky-high, fluffy pancakes topped with perfectly square pats of butter and just the right drizzle of syrup. These soufflé pancakes are one of the latest food trends coming from Japan, and frequently featured all over Instagram. I’m usually not one to succumb to the “over the top” food trends gracing Instagram these days but I just had to figure out how to recreate these Japanese pancakes at home. I found that in order to make them extra fluffy, the trick is to beat the egg whites and gently fold them into the batter. Then use a biscuit mold and cover them to slowly cook/ steam the pancakes.

 

Ingredients:

1½ cups all-purpose flour

3 tablespoons confectioners’ sugar

2 teaspoons baking powder

½ teaspoon kosher salt

1 ¼ cups whole milk

4 tablespoons unsalted butter, melted and cooled, plus additional for serving

½ teaspoon vanilla extract

1 egg yolk, plus 3 egg whites, divided

¼ teaspoon cream of tartar

Vegetable oil cooking spray, as needed

Maple syrup, for serving

 

Instructions:

In a large bowl whisk together the flour, confectioners’ sugar, baking powder and salt until combined. In another medium bowl whisk together the milk, melted butter, vanilla and the egg yolk until thoroughly combined. Stir the milk mixture into the flour mixture until just combined.

In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium-high speed until the whites form stiff peaks, about 2 minutes. Fold the egg whites into the batter until just combined, being careful not to over mix.

Spray a 3-inch by 2½-inch high ring mold with vegetable cooking spray. Heat a large nonstick skillet over medium-low heat and spray the pan evenly with cooking spray. Place the ring mold in the pan and fill with ½ cup of the batter, it should fill the ring about halfway up. Cover the skillet and cook until the batter rises and the bottom is golden brown, about 5 minutes.

Use a spatula under the mold and tongs around the mold to stabilize and carefully flip the pancake in the mold. Cover and continue to cook until the bottom is golden brown, another 5 minutes. Transfer to a plate and carefully remove the mold. Continue with the remaining pancake batter.

Top with butter and maple syrup and serve hot.

 

Makes 5 pancakes.

 

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