Food Insurgent Breakfast,Uncategorized Japanese Souffle Pancakes

Japanese Souffle Pancakes

See the full article here.

Yield: 4 servings

Japanese Souffle Pancakes

Japanese Souffle Pancakes

Souffle Pancakes, the thick and fluffy Japanese delights you simply must try!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 6 tbs cake flour
  • 2 1/2 tbs skim milk
  • 1/4 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tbs mayonnaise (full fat)
  • 2 large eggs (egg whites separated and chilled)
  • 3 tbs white sugar


  1. Combine the milk, vanilla, mayonnaise, and egg yolk in a medium bowl, then sift in the flour, and whisk until smooth and light yellow in color.
  2. Using a clean stand mixer with the whisk attachment, beat the chilled egg whites and sugar on high speed for 2-3 minutes until it forms a stiff peak.
  3. Add the meringue to the yolk batter in 3 parts. Gently and carefully fold in each addition until evenly combined and streak-free.
  4. To a large non-stick skillet, add 2 ring molds and lightly grease the interiors and bottom of the pan.
  5. Heat the skillet over low heat and once the oil and rings are hot, add the batter 1/2 to 2/3 in each mold.
  6. Add 1/2 tablespoon of water to the pan, away from the pancakes, and cover the pan. Cook for 3-4 minutes then carefully flip the pancakes in the mold and cook for another 2-3 minutes until the pancakes are golden on both sides.
  7. Transfer to a plate and carefully push them until released from the molds. Continue with the remainder of the batter. Serve warm with syrup or the toppings of your choice.

Leave a Reply

Your email address will not be published. Required fields are marked *