Japanese Souffle Pancakes

Light and airy Japanese Souffle Pancakes are a delightful breakfast treat. These delicate pancakes are known for their fluffy, jiggly texture and are best enjoyed with maple syrup and fresh berries.

Prep Time

15 minutes

Total Time

45 minutes

Calories

460

Level

Medium

Yields

2 servings

Cost

£0.96

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

50gAll-Purpose Flour(Sifted)

£0.03

0.5tspBaking Powder

£0.01

2largeEgg Yolks

£0.25

40mlMilk

£0.03

0.5tspVanilla Extract

£0.08

2largeEgg Whites

£0.25

30gGranulated Sugar

£0.02

To tasteMaple Syrup(For serving)

£0.20

To tasteFresh Berries(For serving (strawberries, blueberries, raspberries))

£1.00

As neededVegetable Oil(For greasing pan)

£0.05

2tbspWater(For steaming)

Total Cost

£1.92

£0.96 per serving

The Method

1
In a medium bowl, whisk together the sifted flour and baking powder.
2
In a separate bowl, whisk together the egg yolks, milk, and vanilla extract until smooth.
3
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
4
In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form.
5
Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the egg whites.
6
Heat a large non-stick pan over low heat. Lightly grease the pan with vegetable oil.
7
Spoon the pancake batter into the pan, creating two or three pancakes at a time. The pancakes should be about 2-3 inches in diameter and a couple of inches thick. Use two spoons to stack the batter for more height.
8
Add the water to the pan. Cover the pan with a lid and cook for about 8-10 minutes, or until the bottoms of the pancakes are golden brown. The steam from the water will help cook the pancakes through and keep them fluffy.
9
Gently flip the pancakes and cook for another 5-7 minutes, or until the other side is golden brown and the pancakes are cooked through. Add a bit more water if the pan gets dry.
10
Remove the pancakes from the pan and serve immediately. Top with maple syrup and fresh berries.

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My Notes

Nutrition Information

Nutrition per serving (150g)

460 kcal / 1925 kJ

Carbs

60g

23% of RDA

Fat

18g

26% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

35 g

39% of RDA

Sodium

190 mg

8% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Sifting the flour is crucial for achieving a light and airy texture.

Be careful not to overmix the batter, as this will result in tough pancakes.

Use low heat to prevent the pancakes from burning.

Adding water to the pan and covering it with a lid creates steam, which helps the pancakes cook through and become extra fluffy.

Serve the pancakes immediately after cooking, as they will deflate over time.

Cooking Equipment

Mixing Bowls

Whisk

Electric Mixer

Large Non-Stick Pan with Lid

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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