Soufflé Pancakes Recipe: Nothing Flat About These Easy Japanese Pancakes by 30Seconds Food

Brunch Breakfast
21 days ago
Soufflé Pancakes Recipe: Nothing Flat About These Easy Japanese Pancakes

Japanese soufflé pancakes are thick, light and fluffy. Everything we love about a pancake recipe! Because they are made like a soufflé– egg whites are gently folded in to create the airy batter. This easy Japanese soufflé pancake recipe is a welcome change from that flat pancake.

Serve these soufflé-like pancakes with your favorite pancakes toppings (pancake syrup, maple syrup, honey, whipped cream) and a side of fresh fruit. You could even add a side of crisp bacon of breakfast sausage.

Cuisine: Japanese 
Prep Time: 10 minutes
Cook Time: 15 minutes

Total Time: 25 minutes
Servings: 4

Ingredients

  • 8 egg whites
  • 4 egg yolks
  • 1/3 cup granulated sugar
  • 1 cup milk
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • dash of salt

Here's how to make it:

  1. With an electric mixer, beat the egg whites until stiff peaks form. Set aside. 
  2. Combine the egg yolks, sugar, milk and vanilla in a bowl.
  3. In another bowl, combine the flour, baking powder and salt.
  4. Mix the wet ingredients into the dry ingredients.
  5. Fold the egg whites into the batter. 
  6. Grease a large skillet with a lid and metal ring molds. Heat the skillet on low heat. 
  7. Pour the batter into the molds to fill up about 2/3 full. Cover the skillet and cook the pancakes about 10 minutes or until center is still just a little loose. 
  8. Release the ring molds and carefully flip the pancakes over. Cook about 5 more minutes.

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Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Julie Rose
How amazing is that! 😍
bepositive
Never seen this before, so cool.
Elisa Schmitz, 30Seconds
WOW! I love Japanese food. Making this one!
Rosseyes
I want to know you know how you make souffles this is an interesting meal it's just the only way to prepare it I'm going to read the recipe a little clearer is there any substitutions that may mess up the recipe or is there something I can add or subtract you know lactose issues or gluten issues but I'm going to try it and I'll let you know it's going to take me a few weeks but I'll get back to you thanks so much for your insight

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