How To Make Souffle Pancake | Souffle Pancake Recipe

Description

These souffle pancakes are light and fluffy Japanese-style that are perfect for your next brunch. The souffle pancake recipe is a little bit tricky but if you follow the following steps you will easily make it at home.

Souffle Pancake recipe
Souffle Pancake 


prep time: 20 mins    Cook time: 10-15      yield: 10-15

Ingredients

 
  • 2 Tbsp or 30g Butter
  • ½ Cup or 125ml Milk
  • 1 Egg Yolk
  • 1 tsp Vanilla Essence
  • ⅔ Cup or 80g Flour
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 3 Egg Whites
  • ¼ Cup | 50g Sugar


Instructions: How to make souffle Pancake

1. To make these souffle pancakes start with the wet ingredients. In a small bowl measure out 2 tablespoons or 30g of butter and melt it in the microwave or in a small saucepan over low heat. Pour the melted butter into a medium-sized bowl followed by half a cup or 125ml of milk. Use a whisk to combine these two ingredients together. 

2. For the wet ingredients, only one egg yolk is needed. This is also the point where you can add any flavoring you would like, a teaspoon of vanilla essence, some lemon juice, or zest, it’s completely up to you. Give the wet ingredients a final mix together until the egg yolk is completely combined.

3. Next, you’ll need the dry ingredients, the flour, baking powder, and a pinch of salt. Measure out 2/3 of a cup or 80g of standard all-purpose flour and add it straight into the mixing bowl. Finally, add a good pinch of salt and using a whisk combine the ingredients together. In the same bowl that you saved the last egg white add two more so you have 3 egg whites in total. 

4. Beat your egg whites on a low speed first until they start to become frothy before turning the machine up to medium.  As soon as your egg whites start to become opaque measure out a 1/4 cup or 50g of white sugar, turning your machine down to a medium speed start to slowly sprinkle in the sugar over the course of a few minutes. As the sugar dissolves into the egg whites they should become thick, glossy, and cloud-like. 

5. Fold the egg whites into the pancake batter a third at a time. Heat a frying pan over medium-low heat and add about 1/2 to 3/4 cups of batter to the lightly greased pan. Cook for about 5 minutes on each side, you can cover with a lid if you would like and they will cook quicker. Remove the pancakes from the heat and serve immediately.

Japanese Souffle pancake


Note:

  • Make sure you are using baking powder here and not baking soda as the soda will leave the pancakes with quite the bitter taste. 

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