How to make light and fluffy Japanese Soufflé Pancakes (ふわふわスフレパンケーキ)
This recipe either makes 2 large pancakes or 4 smaller pancakes.
FOR THE PANCAKE BATTER
- 2 Egg Yolks
- 1 tbsp Milk
- 1/2 tsp Vanilla Essence
- 30g Weak Flour
- 1/2 tsp Baking Powder
FOR THE MERINGUE
- Whites of 2 Eggs
- ½ tsp Lemon Juice (or ¼ tsp cream of tartar)
- 2 ½ tbsp Sugar (25g)
- 1 tsp Corn Starch
- 1 tsp Vegetable or Canola oil
- Measure out all of your ingredients in advance to help you work quickly. Separate the two eggs into two medium sized bowls (yolks in one bowl, whites in the other).
- Start heating your non-stick frying pan (with a lid) straight away on the lowest heat, this will help you get an even heat all over.
MAKING THE PANCAKE BATTER (base)
- To the bowl with the egg yolks, add 1 tbsp milk, ¼ tsp vanilla extract and whisk together.
- In a separate bowl, mix 30g of weak flour and ½ tsp baking powder, then sift it into the egg yolks mixture.
- Whisk until smooth and thick, then set aside while we make the meringue.
MAKING THE MERINGUE
- In the bowl with egg whites, add ½ tsp lemon juice (or ¼ tsp cream of tartar) and starting whipping your eggs using an electric whisk using a high speed.
- When the egg whites have doubled in size and become a bit foamy, add 1 tbsp of sugar (just over 1/3 of your total sugar) and continue to whip.
- Continue to add the sugar one third at a time while whipping at a high speed.
- Add 1 tsp corn starch and keep mixing until the meringue is firm.
- Your finished meringue should be glossy with firm, straight peaks. This means when you take the whisk out of the meringue, some of the mixture will remain on the whisk looking sharp and pointy.
MIXING THE PANCAKE BATTER AND MERINGUE
- First, take one scoop of your meringue and mix it with the pancake batter using a whisk. This is to loosen up the thickness of the batter and make it easier to stir in the rest of the meringue.
- Add half of the remaining meringue to the batter and fold in gently using a spatula (no whisk!). Mix as little as possible, you need to try and keep as much air in the batter as you can.
- Fold in the remaining meringue, as gently as you can until you can't see anymore white in the batter.
- Add a tiny bit of vegetable or canola oil to the lowly heated non-stick pan, and then wipe off the excess using a kitchen paper towel. (If there is oil left in the pan, the pancakes will become spotty)
- Using a large spoon or ladel (or piping bag if you prefer), pour your batter into one spot, layering up as high as you can before it starts spreading. Preferably try to cook 2 pancakes at a time and make sure they're not touching.
- Add a few tsp of water around the pancakes (I keep a small bowl of water next to the stove) and put the lid on. Cook for 1 min.
- After 1 minute, take off the lid and add some more batter on top of the pancakes to make them taller.
- Add a few more tsp of water around the pancakes and put the lid back on, cook for 3-6 mins.
- Using a spatula, carefully loosen the bottoms of the pancakes from the pan, and rather than "flipping" roll them onto their opposite sides.
- Add a few tsp of water again and cook for 3-4 mins until cooked in the middle.
- Repeat cooking steps 1-7 with the remaining batter to make 4 pancakes in total.
- Serve up immediately with your favourite toppings.
This recipe should make 1-2 portions, either 2 large pancakes or 4 smaller pancakes. (I prefer two big pancakes so I can make them super tall.)
These pancakes need to be eaten straight away, they can't be stored and the batter can't be kept for later :'(
Check the post above for specific cooking tips on how to make the perfect meringue.
- Category: Desserts
- Method: Fry
- Cuisine: Japanese
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