Japanese-Style Soufflé Pancakes

These Japanese-Style Soufflé Pancakes are so fluffy, airy, and light. 

The recipe for these Japanese Soufflé Pancakes contains pretty much the same ingredients as "regular" pancakes, except that you separate the eggs and whip the egg whites into a meringue and then fold them into the rest of the batter.

This soufflé method of making these pancakes takes a little more time, but the resulting pancakes are really fun and tasty. Yes, they are a bit of a novelty, but they are really good.

To make these pancakes, I used these English muffin rings for molds. You could skip the molds if you don't have them, and I'm sure that you'll still get fluffy, but slightly irregular pancakes.

One of the secret ingredients in these pancakes is mayonnaise, and if you have it, Kewpie mayonnaise. I've been intrigued by it ever since I made this Japanese potato salad. I finally picked up a bottle at an Asian market for this recipe. It's not required, and you really can't taste it in the pancakes, but it was fun to give it a try. I'm looking forward to trying it in a more mayonnaise forward recipe.

I cooked these pancakes on the lowest possible temperature on my stove top. I suggest experimenting with your pan and your range just to see what will work for you. This recipe yields just four or five pancakes, perfect for playing with food.

P.S. We loved these!

By the way, did you know that today is Pancake Day in parts of the world? In the UK and Ireland, it's Shrove Tuesday, or the day before Ash Wednesday and the start of Lent, and it's a day for eating pancakes before the fast!

One year ago I posted these Chinese Scallion Pancakes for Bread Bakers. This month, Wendy of A Day in the Life on the Farm is our host, and she chose the pancake theme again. I love a challenge and I'm glad I got to discover these Japanese-Style Soufflé Pancakes. I hope you'll give them a try at least once! They're worth it. After the recipe, be sure to check out more pancake recipes from the Bread Bakers group.

P.S. I first found this recipe on one of my favorite blogs, Kirbie's Cravings. She has lots of quirky novelty recipes, including tons of mug cakes. She's also an expert on the San Diego food scene.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. This month, it's pancakes.

• Aebleskivers by All That's Left Are The Crumbs
• Apam Balik by I Camp in My Kitchen
• Blueberry Lemon Dutch Baby Pancake by Spill the Spices
• Brazilian Tapioca Pancakes by Herbivore Cucina
• Chocolate Buckwheat Pancakes by Ambrosia
• Eggless Chocolate Chip Pancake by Seduce Your Tastebuds
• German Pancake with Easy Fruit Compote by A Day in the Life on the Farm
• Gluten Free Aebleskiver by Gayathri's Cook Spot
• Hoppers by Mayuri’s Jikoni
• Hotteok by Sara's Tasty Buds
• Instant Multigrain Dosa by Sizzling Tastebuds
• Japanese Pancakes by Karen's Kitchen Stories
• Kuih Dadar - Bujang Dalam Selimut - Asian Stuffed Pandan Pancakes by The Schizo Chef
• Moo Shu Pancakes by Food Lust People Love
• Soft and Spongy Poha Dosas by Sneha's Recipe
• Swedish Pancakes by Hostess At Heart
• Syrniki by The Mad Scientist's Kitchen
• Vegan Red Velvet Pancakes by Cook’s Hideout

Japanese-Style Soufflé Pancakes

Yield: 2 servings

Author: Karen Kerr

These Japanese-Style Soufflé Pancakes are so fluffy, airy, and light.

ingredients:

• 2 1/2 tablespoons milk
• 1 teaspoon baking powder
• 1/4 teaspoon pure vanilla extract
• 1/2 tablespoon mayonnaise (Kewpie brand Japanese mayonnaise if you can find it)
• 2 large eggs, separated (egg whites should be kept cold)
• 6 tablespoons cake flour
• 3 tablespoons granulated sugar

instructions:

How to cook Japanese-Style Soufflé Pancakes

1. In a medium bowl, whisk together the milk, baking powder, vanilla, mayonnaise, and egg yolks. Sift in the cake flour, using a fine mesh strainer. Whisk until smooth and the mixture is a pale yellow.
2. In the bowl of a stand mixer, or with a hand mixer, whip the egg whites and sugar together until you have stiff peaks.
3. Fold 1/3 of the egg whites to the egg yolk mixture. Once it's incorporated, add another third, and then the final third, being careful not to deflate the egg whites.
4. Place two English muffin rings into a 12 inch nonstick skillet with a lid, and spray the pan and the rings with spray oil. Heat the pan over low heat.
5. Spoon the batter into the rings, about half way up. Drizzle a tablespoon of water around the edge of the pan, and close the lid over the pan. Cook the pancakes for about 3 to 4 minutes. Lift the lid, and flip the pancakes, molds and all, place the lid back on the pan, and cook for another 2 to 3 minutes. The pancakes should be golden brown on both sides. Move the pancakes to a plate, and repeat with the rest of the batter. Serve warm with syrup, jam, fruit, and/or whipped cream.

Calories
271.54

Fat (grams)
7.74

Sat. Fat (grams)
2.13

Carbs (grams)
40.90

Fiber (grams)
0.44

Net carbs
40.46

Sugar (grams)
20.13

Protein (grams)
9.06

Sodium (milligrams)
345.81

Cholesterol (grams)
188.40

Nutritional info is an estimate based on the ingredient list, and may not be completely accurate.

http://www.karenskitchenstories.com/2018/02/japanese-style-souffle-pancakes.html

Karen's Kitchen Stories

Pancakes, Japanese recipes

breakfast

Japanese

Created using The Recipes Generator