Bigger, Better Japanese Soufflé Pancakes
Take everything you love about normal pancakes, and maximize it into tall, light and fluffy Japanese Soufflé Pancakes. The trick is all in the eggs. The whipped egg whites provides the light texture, while the egg yolks create a yummy custard-like flavor.How to Make Japanese Soufflé Pancakes
Before you being, you need ring molds to make these pancakes. If you don’t have them, follow my instructions below to make your own, using aluminum foil!Make batter: Mix egg yolks, sugar, milk, and vanilla. In a separate bowl, mix the flour, baking powder and salt then stir dry ingredients into the yolk mixture just until no large lumps remain.
Beat egg whites: In another large bowl, beat egg whites with a hand mixer until stiff peaks. Gently fold the egg whites into the pancake batter, just until incorporated.
Cook: Grease a large skillet with butter or cooking spray, over low heat. Grease 3.5-inch (9 cm) metal ring molds, or make your own with tinfoil (see below). Place mold in hot, greased skillet and fill 2/3 with batter. Cover pan with a lid and cook for about 10 minutes, until the center of the pancakes are only slightly jiggly.
Flip: Using a metal spatula, gently slide it under the bottom of the pancake and pancake mold to release the bottom, and place a seconds spatula over the top of the mold. Carefully flip the pancake over, place back in the pan and slide the spatula out.) Cover and cook for another 5 minutes.
How to Make Your Own Japanese Pancake Mold
Fold a piece of aluminum foil into a strip that is 2.5 to 3 inches deep, then wrap it to make a circle about 3.5 inches in diameter. Place a small piece of tape on the outside middle of the strip or use a couple staples to hold it into a ring shape.More Pancake Recipes
- Buttermilk Pancakes
- Sheet Pan Pancakes
- Blintzes
- Strawberry Crepes
- Pumpkin Pancakes
- Lemon Blueberry Pancakes
- German Pancakes
Japanese Souffle Pancakes
Serves 6- 4 egg yolks
- 1/3 cup granulated sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 egg whites
Beat egg whites: In another large bowl, beat the egg whites with a hand mixer until stiff peaks. Gently fold the egg whites into the pancake batter, just until incorporated.
Cook: Lightly grease a large skillet with butter or cooking spray, over ow heat. Grease 3.5-inch (9 cm) metal ring molds* well with butter (as many as can fit at a time in your skillet) and set them in the middle of the pan over low heat. Fill the molds 2/3 with batter, then cover the pan with a lid and cook for about 10 minutes, until the center of the pancakes are only slightly jiggly.
Notes
To Make your own Pancake Mold: Fold a piece of aluminum foil into a long strip 2.5-3 inches deep and wrap to make a circle about 3.5 inches in diameter. Secure with a small piece of tape on the outside middle of the strip or a couple staples.Pro Tips
- Whip the egg whites on medium speed—it takes longer, but makes for better bubbles.
- Be patient. Cook on low, slow heat so that pancakes have time to cook all the way through.
- Don’t overfill the molds with batter.
- Serve hot and right away.
