Light, fluffy, and delicious, these Japanese souffle pancakes are a tasty twist to a breakfast classic! Do you love pancakes? If you do and you haven’t tried these, you are in for a pleasant surprise but don’t take my word for it, try them and taste for yourself!
What are Souffle Pancakes?
Souffle pancakes are thick, light, and fluffy pancakes made from a batter of milk, egg yolk, flour, baking powder, salt, vanilla, and mayonnaise (optional), and a meringue of beaten egg white and sugar. It is eaten for breakfast and in a similar fashion to traditional pancakes.
- Pancake Syndrome is an allergic reaction to eating pancakes in tropical regions.
- The first documented pancake recipe was in a 15-century English cookbook
- William Shakespeare loved pancakes so much that he would often mention them in his plays.
- The ancient Romans called pancakes “Alita Dolcia” which translated to “another sweet”
Origins Of The Souffle Pancake
The souffle pancake originated in Japan, shocking I know! Jokes aside, though these tasty pancakes did come from “The Land Of The Rising Sun”, it’s unclear exactly when or who invented them. One thing’s for certain, these delicious pancakes are here to stay and we aren’t complaining! So thank you, anonymous pancake creator.
When To Serve Souffle Pancakes?
Souffle pancakes are a great breakfast treat! Eat them in the morning with some coffee, tea, or juice. Whip this up on special occasions like a birthday or anniversary breakfast. You can even make these jiggly stacks for lunch or dessert!
Best Served With
These tasty pancakes can be topped with butter and drizzled with sweet syrup, dusted with powdered sugar and topped with fruits, topped with chopped nuts and whipped cream, or served next to a scoop of ice cream.
Baking Powder– This helps the pancakes to rise. It reacts to the liquids producing carbon dioxide and leavens the pancakes when heated.
Egg Whites– Whisked with the sugar, air is incorporated into the egg white creating a meringue. This gave the pancakes a light texture.
How Did We Make This Bread?
These fluffy pancakes were easy and fun to make!
We started off by whisking together the milk, egg yolk, mayonnaise, baking powder, and vanilla, then combine the mixture with sifted cake flour until smooth. Next, we whisked the egg whites and sugar into a meringue with stiff peaks and combined it with the egg batter in thirds.
Once our batter was complete, It was time to me the pancakes!
Over low heat, we place our large skillet with 2 circular molds inside(Lightly grease, of course!), once the pot and molds were hot enough, we pour the batter, and cook for about 4 minutes. We then flipped the pancakes (with molds) and cooked for an additional 2-3 minutes until golden. We repeated the process with the rest of the batter until it was all done.
These Japanese pancakes were scrumptiously and tender!
Why You Should Make This Bread
This souffle pancake recipe is quick, taking just 25 minutes total to prep and cook, it’s made using just a few simple ingredients, that I’m sure you already in your pantry, and it’s incredibly delicious! Treat your family to these tasty pancakes, I’m sure that they’ll be pleasantly surprised!
Terms Used In The Recipe
Stiff Peak– Use to describe the texture of the merengue, this is the firmness of the mixture once the whisk is lifted from the bowl. If the meringue can hold its shape without drooping, it has stiff peaks.
Ring Molds– These are cylindrical metal molds used in shaping foods.
Questions And Answers
Q: What can I use instead of skim milk?
A: Whole milk is a good substitute for skim milk and can be used in a one to one ratio for this recipe.
Q: What can I sub for the mayonnaise?
A: Run out of mayonnaise or just wanna try something different? Don’t worry, you can replace it with Kewpie. This Japanese mayo can be used in an equal portion as the regular mayonnaise in this recipe.
Japanese souffle pancakes make the perfect Valentine breakfast for that someone special. Just make a batch of these fluffy flapjacks and serve them with fresh strawberries hearts and whipped cream. He or she will love it!
- 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
- 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.
- 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.
- Add the meringue to the yolk batter in 3 parts. Gently and carefully fold in each addition until evenly combined and streak-free.
- To a large non-stick skillet, add 2 ring molds and lightly grease the interiors and bottom of the pan.
- 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.
- 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.
- 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.