Recipe: Tasty Japanese soufflé pancakes

Japanese soufflé pancakes. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Flip each pancake and mold together.

These hotcakes have been popularized by the Gram Café in Tokyo, a venue known for creating the famous raindrop cake and other Instagram-worthy delicacies. Essentially Japanese Pancakes / Soufflé Pancakes are thick, fluffy pancakes. They are almost soufflé-like in consistency thanks to folding egg whites into a batter that is cooked in a round mold. You can have Japanese soufflé pancakes using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Japanese soufflé pancakes

1. Prepare 2 of eggs.
2. It's 1 of and 1/2 tablespoons milk.
3. It's 1 teaspoon of vanilla essence.
4. You need 1/4 cup of all purpose flour.
5. It's 1/2 teaspoon of baking soda.
6. Prepare 1 pinch of salt.
7. Prepare 2 tablespoons of sugar.
8. Prepare 1 tablespoon of neutral oil.
9. Prepare of Serving.
10. You need of Butter.
11. You need of Maple syrup or honey.
12. You need of Berries (optional).

Japanese pancakes taste like a delicious buttermilk pancake, but not as dense. The goal: to learn how to make Japanese souffle pancakes, the fluffiest and dreamiest treat the internet ever made famous (though dalgona coffee is currently gaining on them). These Japanese-style Souffle Pancakes are incredibly light and fluffy. They are a popular trend in Japan, but you can recreate them in your own home.

Japanese soufflé pancakes step by step

1. Separate the egg yolks and egg whites from 2 eggs in 2 separate bowls. Put the egg whites in the freezer..
2. With a whisk, beat 2 egg yolks, 1 and half tablespoons milk and 1 teaspoon vanilla essence until pale and frothy..
3. Through a sieve add 1/4 cup flour, 1/2 teaspoon baking soda and a pinch of salt to the egg yolk mixture. Set aside..
4. To a large pan(large enough to accommodate 3 pancakes) brush 1 tablespoon neutral oil and let it heat on low hear. This step is should be done before the next step..
5. Beat the egg whites until pale and frothy. Gradually add 2 tablespoons sugar(about 1/3 at a time) and continue beating. Stop beating when you see peaks in the mixture..
6. Gradually fold the egg whites mixture to the egg yolks and flour mixture. About 1/3 at a time. Incorporate the entire egg white mixture. You should have a frothy pale yellow cloud..
7. Quickly move to the hot pan and start adding the mixture. You don’t want to wait, else you will get flat pancakes. This mixture will yield 3 pancakes. Stack one scoop on top of the other. You want a tall pancake and not a wide one. Cover and cook on low heat for 7 minutes..
8. After 7 minutes the pancakes should have firm bottoms. Slowly flip them. Cover and cook for another 7 minutes..
9. Once both sides are brown, quickly remove from heat and serve. Enjoy the soft and fluffy pancakes..

As you may recall, during my trip to Tokyo, I had the most incredibly fluffy souffle pancakes at Gram Cafe. I've been wanting to recreate them ever since. The Japanese soufflé pancakes is best served immediately as it shrinks a bit. Then dusted with icing sugar and syrup or top with anything you like! If you liked my improved Japandese souffle pancake recipe, please rate it and leave a comment below.