Japanese Soufflé Pancakes
These cute little airy fluffy Soufflé Pancakes literarily melt in your mouth like a marshmallow could. All you need to make these delicate fancy pancakes is a hand mixer and a nonstick frying pan. I have made these pancakes so many times at home, now I'm able to cook them within 20 minutes. Let's see if you can beat my timer~
Equipment
- 1 hand mixer
- 1 nonstick frying pan with lid
Ingredients
- 2 large eggs
- 2 tbsp milk (or soymilk, almond milk, oat milk, coconut milk...)
- 1/4 tsp vanilla extract optional
- 4 tbsp cake flour
- 2 tbsp sugar
- very little vegetable oil
- 2 tbsp water
Toppings
- whipped cream
- sugar powder
- honey
- fruits
- butter
- maple syrup
Instructions
- Separate the egg whites and egg yolks into two different DRY and Clean bowls. Water, oil, and fat from egg yolks will prevent egg whites from beating up. So make sure you don't break the egg yolks as you separate the eggs. It's ok to have some egg whites in egg yolks' bowl.
- Add milk and vanilla extract to the egg yolks. Mix with a whisk.
- Sift the cake flour into the bowl. Use the whisk to mix gently until there's so dry flour. Set aside.
- Beat the egg whites with a hand mixer. In the process of beating the egg whites, gradually add in the sugar in 3 times (one-third of sugar at each time). Beat until stiff peaks form (stand straight up when the mixer is lifted).
- Preheat a large nonstick frying pan over medium low heat. Fold a kitchen towel twice, use one end of the kitchen towel to dip some vegetable oil, evenly brush a thin layer of oil over the pan. The thin layer of oil should be invisible, otherwise you might have added too much oil, wipe some off with the clean side of the kitchen towel.
- Mix one-third of the egg whites with the egg yolk mixture.
- Pour the egg yolk mixture into the egg whites bowl. Mix gently until the color turns evenly light yellow. Over mixing will break air bubbles. So make sure to do this step gently and quickly.
- Turn stove to the lowest heat. Use a ladle to place 3 scoops of batter into the frying pan. Make sure they are not too close to each other or to the edge of the pan.
- Stack one scoop of batter onto each batter that's already in the pan. If you have more batter left, you can keep piling up the batter on the top of each pancake.
- Add 1 tbsp of water in empty spaces inside the pan. Cover with a lid. The water can create a steaming environment, so that the center part of the pancakes can be fully cooked. Keep the lid on for 4 minutes.
- Open the lid, gently flip each pancake. Add 1 more tbsp of water in empty spaces inside the pan. Cover with a lid. Keep the lid on for 3 more minutes.
- Transfer the pancakes to a serving plate. Add toppings of your choice. Enjoy immediately.
Video
@msshiandmrhe If everything sucks, try some eating some Japanese fluffy soufflé pancakes 🥞 #cookingasmr #comfortfood #asmrfood #asianfood #homecook #foodontiktok
♬ everything sucks - vaultboy
Notes
- I usually brew a cup of oolong tea after I beat the egg whites (before I mix egg whites and egg yolks up), so that I can enjoy hot tea together with my Soufflé Pancakes. This combination is the best!
- If you find that it's difficult to whip the egg whites until stiff peaks, try chilling the bowl and the beaters in the fridge for at least 30 minutes before you start whipping.
- If you accidentally mix in a small drop of egg yolk into the egg whites, give these eggs up, you can save them for scrambled eggs later. Take out another dry and clean bowl and separated 2 new eggs. It happened to me many times before, I tried to secretly scoop out the egg yolk drop from egg whites, but nope, I wouldn't be able to fully whip the egg whites anymore.