Best 3 Japanese Soufflé Pancakes Recipes

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**Japanese Souffle Pancakes: A Cloud-Like Delight**

Indulge in the heavenly texture and irresistible flavor of Japanese souffle pancakes, also known as hottokeki pancakes. Originating from Japan, these pancakes have gained immense popularity worldwide due to their unique characteristics. Unlike traditional pancakes, souffle pancakes are incredibly fluffy and jiggly, resembling soft clouds. The secret lies in the carefully whipped egg whites that are gently folded into the batter, creating an airy and light texture. This article features two delectable recipes for Japanese souffle pancakes: a classic version and a matcha variation. Both recipes provide step-by-step instructions to guide you through the process of creating these mouthwatering treats. Additionally, you'll find helpful tips and suggestions to ensure perfect results every time. Whether you're a seasoned baker or a beginner looking to explore new culinary delights, these recipes will lead you to fluffy, cloud-like pancakes that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

JAPANESE SOUFFLé PANCAKES



Japanese Soufflé Pancakes image

Japanese soufflé pancakes start with the same ingredients as American varieties - namely, eggs, flour and milk - but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert.

Provided by Daniela Galarza

Categories     breakfast, pancakes

Time 30m

Yield 8 pancakes

Number Of Ingredients 11

4 egg whites and 2 egg yolks from 4 large eggs, separated and chilled
6 tablespoons granulated sugar
2 teaspoons vanilla extract
1 teaspoon baking powder
6 tablespoons cake flour
1/4 cup milk, chilled
1/2 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
Unsalted butter, for greasing and serving
Maple syrup, for serving
Confectioners' sugar, whipped cream and fresh berries, for serving (optional)

Steps:

  • Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.
  • Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.
  • Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.
  • Using a rubber spatula, scoop about 1/3 of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.
  • Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant 1/2 cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.
  • Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.
  • Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners' sugar, whipped cream and berries, if desired.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 101 milligrams, Sugar 10 grams, TransFat 0 grams

JAPANESE SOUFFLE PANCAKES



Japanese Souffle Pancakes image

These fluffy and extra-thick Japanese pancakes are mouthwatering! They are soft and spongy, and a true indulgence. The super secret ingredient is the mayonnaise. It's just emulsified oil and vinegar, and I promise it will make your pancakes thicker and fluffier; it gives it just the right "lift". I use Kewpie® mayo, but you can try with any regular mayo. Please let me know what you think!

Provided by Diana71

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 cup milk
1 tablespoon white vinegar
1 cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
2 large eggs, separated
¼ teaspoon vanilla extract
1 tablespoon Japanese mayonnaise (such as Kewpie®)
1 tablespoon butter

Steps:

  • Combine milk and vinegar in a large bowl. Allow to sit until milk has soured, about 5 minutes.
  • Meanwhile, sift together flour, sugar, and baking powder in a separate bowl; set aside.
  • Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
  • Add egg yolks and vanilla extract to the soured milk; mix until well combined and pour into the center of the flour mixture. Use a whisk to combine all ingredients. Add mayonnaise and stir until there are no lumps. Fold in egg whites.
  • Heat a griddle on the stovetop over medium-low heat and melt butter. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Cook until pancakes are golden brown on the bottom and not too liquid across the top, 4 to 6 minutes. Flip each pancake and mold together. Cook until the other sides are golden and pancakes have doubled in thickness, 4 to 6 more minutes. Slide the molds off the pancakes.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 40.2 g, Cholesterol 106.8 mg, Fat 9.6 g, Fiber 0.8 g, Protein 8.4 g, SaturatedFat 3.8 g, Sodium 344.5 mg, Sugar 15.7 g

SUPER FLUFFY GLUTEN-FREE JAPANESE SOUFFLE PANCAKES



Super Fluffy Gluten-Free Japanese Souffle Pancakes image

Wiggly, jiggly, light, and fluffy pancake fun! More of a souffle than a pancake, these gluten-free souffle pancakes are just as scrumptious and more nutritious than those made with classic refined white flour. Season these heavenly treats with cinnamon, nutmeg, or even grated citrus zest. Variations for a classic batter and a grain-free, low-carb batter are shown below.

Provided by Edible Times

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup gluten-free all-purpose baking flour (such as Bob's Red Mill®)
¼ cup buttermilk
1 tablespoon vanilla extract
½ teaspoon baking powder
2 large egg yolks
1 pinch salt
4 large egg whites
¼ cup white sugar
1 pinch cream of tartar
1 ½ teaspoons vegetable oil, or as needed

Steps:

  • Combine flour, buttermilk, vanilla, baking powder, egg yolks, and salt for batter in a bowl.
  • Whip egg whites for meringue in a glass, metal, or ceramic bowl on medium-high speed until foamy. With the mixer running, gradually add sugar and cream of tartar. Continue to whip until soft to medium peaks form. When the beater is pulled from the whites, the peaks will curve back down a little instead of sticking straight up. The whipped whites will turn opaque and significantly increase in volume.
  • Mix 1/3 of the whipped whites into the pancake batter. Use a spatula or wooden spoon to fold in remaining whites, in several additions, being sure there are no large clumps of egg whites in the batter.
  • Grease the inside of round metal molds and place molds into a lightly greased pan over medium-low heat. Fill molds 2/3 high with batter. Cover the pan and cook until bottoms are golden brown and bubbles break the surface, about 10 minutes. Flip, cover, and cook until golden brown on the other side and tops spring back when touched, about 5 more minutes.

Nutrition Facts : Calories 150.3 calories, Carbohydrate 20.7 g, Cholesterol 103 mg, Fat 4.3 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 1.1 g, Sodium 175 mg, Sugar 14.2 g

Tips:

  • Make sure all your ingredients are at room temperature before you start.
  • Use a non-stick pan or griddle and grease it lightly with butter or cooking spray.
  • Be patient and don't overcook the pancakes. They should be cooked through but still fluffy and light.
  • Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Japanese soufflé pancakes are a delicious and fluffy treat that are perfect for breakfast, brunch, or dessert. They're easy to make and can be customized with your favorite toppings. Give them a try and see for yourself why they're so popular!

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