Featured
Yield 2
Prep time
30 MinCook time
40 MinTotal time
1 H & 10 MJapanese Souffle Pancake Recipe
I know, Japanese Souffle Pancakes sound intimidating. But they're not. I'm sure if we were to call them 'Marshmellow Pancakes,' or 'Fluffy Pancakes,' it would be more approachable. And honestly, that's what they are. After many inquiries on how to make this dish, I’ve finally was able to formulate this recipe, along with equipment and appliance recommendations to help you nail this dish every time. Once you've dialed these down, this 'impossible' recipe will now be possible.
Ingredients
Souffle Pancake
Cookware
Chantilly - The Only Whipped Cream Recipe You
Optional Garnishes
Instructions
Pancake Batter
- Sift all of your dry ingredients through a fine-mesh strainer to remove any clumps
- Whisk together the dry ingredients (cake flour baking powder, and kosher salt).
- Add 2 egg yolks and 1/2 cup of milk to [25%] of dry ingredients, incorporate the mixture with a fork. [this method is called sponging and creates a slurry that prevents the flour from clumping.]
- Mix thoroughly for 1-2 minutes.
- Then, gradually add the remaining [75%] of dry ingredients.
- Mix thoroughly for 1-2 minutes. Use a rubber spatula to scrape the sides of the bowl.
- In a separate bowl (or the bowl of a stand mixer) use a whisk to whip the egg whites and 1/2 tsp of lemon juice until stiff peaks form.
- Gently fold whipped egg whites into the batter until just incorporated (do not overfold)
- Fill pancake into a pastry bag. Make sure to tie off. and snip the tip.
Chantilly - The Only Whipped Cream Recipe You
- Pour heavy cream over into a mixing bowl.
- Add powdered sugar
- Add 1/8 tsp of kosher salt
- Whisk the heavy cream until the cream starts to thicken; until soft peaks form, 3 to 5 minutes.
- Keep refrigerated. Serve cold
Cook Pancakes
- Preheat a reliable non-stick frying pan over low-medium heat.
- Add 1 tsp. of unsalted butter
- Cook the 1st Layer: Pipe the "3-4" diameter, 1" height pancake onto the nonstick pan for 30 seconds.
- Cook the 2nd Layer: Pipe more pancake batter onto the "3-4" diameter piece to reach a height of 2".
- Cover with lid and cook for 2 minutes.
- Flip when the bottom side is golden brown.
- Cover with lid and cook for another 2 minutes. Or until both sides are golden brown.
- Repeat with the remaining batter.
Notes:
Why Cake Flour?
Cake Flour is a low protein that allows for a fluffy soft dough.
