I tried Japanese Soufflé pancakes for the first time last year when I travelled to Japan. There are so many variants of this dish based on the measurements and equipment used. Some of the ones I have tried looked nice but often have a predominantly ‘eggy’ like taste – due to the much higher proportion of egg whites used. I like mine to have a more chiffon cake-like texture. After countless tries, I think I’ve managed to have a recipe that fits with my taste…
Fluffy Japanese Soufflé Pancakes
Ingredients
- 2 Egg whites
- 1 Egg yolk
- 1 tbps oil
- 2 tbsp milk
- 20 g sugar
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp cream of tartare can be substituted with white vinegar or lemon juice
- 15 g flour
Instructions
- Add the oil, milk vanilla extract to the egg yolk and mix together
- Sift in the flour and baking powder into the yolk mixture and mix until you get a smooth ribbon-like consistency
- In a separate bowl add the cream of tartare and sugar to the egg whites then using mixer, beat the eggs for about 5 minutes until they reach stiff peaks
- Fold the two mixtures together. Start with a small amount to loosen the batter. Continue gently folding using a circular hand movement until well combined.
- Heat up your pan on low heat – make sure to use a good non-stick pan that can be fully covered with a lid
- Oil the pan using a kitchen napkin
- Pipe in the batter (using a piping bag) or using a ice cream scoop / ladle
- Add some water into the pan, make sure it doesn’t touch the batter
- Close the lid and cook it for 5 minutes until the bottom of the pancake is solid enough for you to flip it
- Flip the pancake, add some more water and cook for another 5 minutes
- It’s now ready to serve! ENJOY!
Did you make this recipe?
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5 comments
When do you add the sugar? 🙂
Hi Tara,
Add in the sugar with the egg whites 🙂
Also the number of egg yolks and whites is different in the written recipe and video, which is best?
It should be the same ratio, I remember doubling the quantity for the video in case anything went wrong, I’d still have a second batch. But 1 yolk : 2 whites 🙂
I made this and it’s amazing!!!! Doesn’t have that weird eggy taste and smell unlike other (many) recipes I tried!! 😭 Although i failed at flipping the pancake, thats my faut.