Japanese pancakes, also known as soufflé pancakes, are a delightful twist on the classic pancake, known for their tall, fluffy, and cloud-like texture. Originating in Japan, these pancakes are a must-try for anyone looking to elevate their breakfast game with something unique and visually stunning. Made with whipped egg whites, these pancakes are soft, airy, and melt-in-your-mouth delicious. Perfect for a weekend treat, these pancakes will wow anyone at the breakfast table with their delicate flavor and lofty height.
Ingredients
- 2 large eggs, yolks and whites separated
- ¼ cup (30g) all-purpose flour
- ¼ cup (60ml) milk
- 2 tbsp sugar, divided
- ¼ tsp vanilla extract (optional)
- ¼ tsp baking powder
- Pinch of salt
- Butter or oil for greasing the pan
- Powdered sugar, whipped cream, or fresh fruit for serving
Preparation
- Prepare the Egg Whites and Yolks
In two separate bowls, separate the egg whites from the yolks. In the bowl with the yolks, add the milk and vanilla extract, then whisk until smooth. - Combine Dry Ingredients
Sift the flour, baking powder, and a pinch of salt into the egg yolk mixture. Mix gently until a smooth batter forms. Be careful not to over-mix. - Whip the Egg Whites
Using a hand mixer or stand mixer, begin to beat the egg whites on medium speed. Gradually add 1 tablespoon of sugar, then continue beating until soft peaks form. Add the remaining tablespoon of sugar and beat until stiff, glossy peaks are achieved. - Fold the Mixtures Together
Gently fold the egg whites into the yolk mixture in three batches. Use a spatula to fold carefully without deflating the air in the batter. The goal is to keep the batter light and airy to achieve the pancake’s signature fluffiness. - Heat the Pan
Preheat a non-stick skillet over low heat. Lightly grease with butter or oil. If possible, use a ring mold to keep the pancakes tall and round. Grease the inside of the ring mold and place it on the pan. - Cook the Pancakes
Spoon the batter into the ring mold until it is about ¾ full. Cover the pan with a lid and cook for about 5-6 minutes, or until bubbles form on the surface and the pancake has slightly risen. Carefully flip the pancake, cover, and cook for another 3-4 minutes until golden and cooked through. - Serve Warm
Carefully remove the pancake from the mold and transfer it to a plate. Repeat with the remaining batter. Serve immediately with a dusting of powdered sugar, whipped cream, fresh berries, or syrup.
Variations
- Matcha Flavor: Add 1 teaspoon of matcha powder to the flour for a delicate green tea flavor.
- Chocolate Chip: Sprinkle mini chocolate chips over the batter in the pan before flipping.
- Lemon Zest: Add ½ teaspoon of lemon zest to the batter for a refreshing citrus twist.
- Berry Pancakes: Serve with a side of strawberries or blueberries for a fruity topping.
Cooking Notes
- Temperature Control: Japanese pancakes are cooked on low heat to ensure they rise slowly and don’t burn. Patience is key!
- Ring Mold Alternatives: If you don’t have ring molds, you can try to shape the batter as best as possible in the pan, but ring molds help maintain the tall structure.
- Whipping Egg Whites: Whipping the egg whites to stiff peaks is essential for the height and airiness of these pancakes. Avoid any egg yolk in the whites, as this can prevent them from forming peaks.
Serving Suggestions
Japanese pancakes are versatile and pair well with many toppings. Here are some ideas to make your pancakes extra special:
- Fresh Berries: A mix of strawberries, blueberries, and raspberries add a vibrant touch.
- Maple Syrup or Honey: A drizzle of syrup or honey enhances the sweetness without overpowering.
- Whipped Cream or Ice Cream: Top with a dollop of whipped cream, or even a small scoop of vanilla ice cream for a dessert twist.
- Powdered Sugar: A light dusting of powdered sugar makes these pancakes look as good as they taste.
Tips
- Grease the Ring Molds: Make sure to grease the ring molds well to prevent sticking.
- Keep Egg Whites Cool: Cold egg whites whip better, so if your kitchen is warm, place the whites in the fridge for a few minutes before whipping.
- Timing: Covering the pan while cooking helps the pancakes rise and cook through evenly. Don’t rush flipping, as premature flipping may deflate them.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutritional Information (per serving, based on 4 pancakes)
- Calories: 130 kcal
- Protein: 4g
- Carbohydrates: 15g
- Fat: 6g
- Fiber: 0g
- Sodium: 80mg
FAQ
Can I make Japanese pancakes without ring molds?
Yes, but the ring molds help give the pancakes height and shape. If you don’t have ring molds, pour the batter into a small, stacked mound, and cook as slowly as possible.
Why are my pancakes not rising properly?
Beating the egg whites to stiff peaks and carefully folding them into the batter are key to getting height. Also, low heat helps the pancakes rise steadily without collapsing.
Can I store leftover pancakes?
These pancakes are best enjoyed fresh. If you need to store leftovers, keep them in an airtight container in the fridge for up to one day and reheat gently.
How can I make Japanese pancakes gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend in the same quantity. The texture may be slightly different, but they will still be fluffy.
Conclusion
Japanese pancakes bring a taste of Japan’s café culture right into your kitchen. With their soft, cloud-like texture and lightly sweet flavor, these pancakes are perfect for weekend breakfasts or brunches when you want to impress family and friends. With a few simple ingredients and a touch of patience, you can make these beautiful, towering soufflé pancakes right at home. Serve with your favorite toppings and enjoy this delightful treat!