Recipe – Easy Homemade Japanese Souffle Pancakes

Japanese soufflé pancakes are a kind of pancake that is extra thick and fluffy than a regular pancake that we are accustomed to, especially in the United States, where the pancakes are usually flat and thin. These Japanese soufflé pancakes are thick, making the middle soft and spongy, making it look like more like cake than a regular pancake.

Basic Recipe Information

  • Preparation Time: 10 Minutes
  • Cooking Time: 15 minutes

Ingredients

  • 1 1/4 cup of fresh milk
  • 1 tablespoon and 3/4 white vinegar
  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup white sugar
  • 1/2 tablespoon and 1 teaspoons baking powder
  • 2 large eggs (yolk and egg white separated)
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon Japanese mayonnaise (preferably the kewpie brand for best results)
  • 1 tablespoon and 3/4 butter

Equipment

  • Electric Mixer
  • Ceramic, Glass, or Metal Bowls
  • Medium size sifter
  • Non-stick pan
  • Wire Whisk
  • Pancake Molds

Cooking Directions

  • Gently combine the milk and vinegar in a large bowl. After combining, allow the milk to sit until soured for about 5 minutes
  • In another, sift the flour together with the sugar and baking powder, then set aside.
  • Beat the egg whites in a glass or metal bowl with the electric mixer until it achieves the stiff peak form, wherein they will not fall despite being turned upside down.
  • Add the egg yolks and the vanilla extract to the soured milk, gently mix all the ingredients until well-combined, make a well in the center of the flour mixture, and pour in the egg yolk vanilla and soured milk mixture. Use the wire whisk to combine all the ingredients, gently add the Japanese mayonnaise “kewpie,” stir until there are no lumps, and fold in the egg whites.
  • Turn up the non-stick pan to medium-low heat, then melt the butter, grease the around the pancake molds so the pancake would not stick to the pancake molds, and place them gently in the non-stick pan. Fill each mold halfway only with the batter mixture, cook for 4-6 minutes until the pancakes are golden brown at the bottom and not too liquid across the top. Then flip it carefully, cook the other side for 4-6 minutes again until the pancakes have doubled in thickness, and carefully remove the molds.       

Serves

  • 5 People

How to serve/plate and garnish

  • Place it on a large plate, preferably in the center, then add preferred toppings or garnish such as honey or chocolate syrup. The sides can be slices of strawberries or raspberries to make it look more elegant and sophisticated.