If you've ever tried Japanese Souffle Cheesecake and loved it, then you should drop everything and try these Fluffy Japanese Souffle Pancakes ASAP! These pancakes give a whole new meaning to fluffy pancakes. Fluffy does not even do them justice. They're so perfectly shaped and have the most perfect pancake texture that we almost feel like they're fake. But they're real, my friends! Honestly, why do the Japanese make everything so cute and fluffy!? Fluffy pancakes? Yes. Butter on top? Yesss. A drizzle of maple syrup on top? YASSSSS. Now we get why Japanese Fluffy Souffle Pancakes are so trendy these days.
Okay, we're not gonna pretend that this was the easiest thing to do. But about 80% of the time, it was really easy breezy. The hardest part was making sure that these pancakes have the perfect shape. We used greased metal round cookie cutters to give the pancakes the thick, fluffy disk shape. If you don't use something to hold the pancakes together while cooking, the batter will spread and you'll end up with a pretty regular-looking pancake. So your best bet is to grease a metal round cookie cutter, place it in the middle of the pan, and pour the batter into the cookie cutter so that the pancake will shape into a thick disk. Some people also make their own pancake moulder by cutting a long strip of aluminum foil and connecting both ends together to form a circle. But hey, you can use whatever you have in your kitchen that you think might be useful to make these pancakes, as long as they're heatproof though!
Well there you are friends, our experiment in making the trendy Japanese Souffle Pancakes! It was the definition of yummy and definitely satisfied our sweet tooth cravings. Perfect texture, perfect flavours, perfect dessert! If you do have questions or suggestions for our next recipes, please feel free to leave a comment and we'll get back to you as soon as possible! Make sure you check out our other desserts recipes if you have a big sweet tooth like us! We hope you enjoy the recipe, and happy eating!
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup milk
- 5 tbsp sugar
- 1 tbsp margarine or unsalted butter melted
- 2 eggs yolks and white separated
- 1/2 tsp vanilla extract
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and baking soda. Set aside.
- In another large mixing bowl, combine the egg yolks, milk, melted margarine, vanilla extract, and half of the sugar using a whisk until well mixed.
- Pour the egg mixture into the flour mixture to form the pancake batter and mix well until well-combined. Set aside.
- In another large mixing bowl, beat the egg whites using a hand mixer until foamy. Add in the other half of the sugar and beat the egg white mixture with hand mixer until stiff peaks form.
- Transfer about 1/3 of the egg whites into the pancake batter and fold gently using a rubber spatula. Add the egg whites into the pancake batter 1/3 at a time until all the egg whites are mixed into the batter. The pancake batter should be kind of liquid and a bit fluffy.
- Grease pan with oil and heat at medium heat. Grease the interior circumference area of a round metal cookie cutter with oil and place the cookie cutter on the hot pan. Once the pan is hot enough, pour the pancake batter inside the round metal cookie cutter, filling up to about 3/5 of the height of the cookie cutter. Let it cook for about 3 minutes, then using a spatula (or two spatulas if needed), quickly and gently flip the pancake along with the cookie cutter. Let cook for another 3 minutes and scrape off the batter that flows out of the cookie cutter. When both sides are nicely browned and the interior is cooked, remove pancake from heat and from the cookie cutter gently by pushing it out of the cookie cutter using the back of a spoon.
- Serve pancakes with unsalted butter, maple syrup and fruits according to preference.
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