Are you a fan of fluffy cakes? If yes, then you need to try Japanese souffle pancakes! The texture of souffle pancakes is so fluffy and airy, it feels like eating clouds. You can feel them melting in your mouth the moment you take a bite.
In the past few years, souffle pancakes have become an extremely trendy food in Japan, and many specialty souffle pancake shops have opened in big cities. One of the most famous Japanese souffle pancake shops is called “A Happy Pancake”. When you come to Japan, you can visit this shop, but you must be prepared to wait for a long time because you’ll easily be waiting for over an hour!
Instead of waiting a ridiculously long time for souffle pancakes, why don’t you try making them at home? The ingredients are actually the same as what might you see in other pancake recipes. Eggs, flour, sugar, and milk, that’s the basic recipe!
In order to make these pancakes even more delicious, we are going to be using vanilla essence and cocoa powder to make vanilla and chocolate souffle pancakes.
One of the most intimidating points about this recipe is making the meringue. The key to getting the fluffiest, most melt-in-your-mouth pancakes is to make sure you whip your egg whites for long enough. Make sure that you whip them completely to stiff peaks, or until when you lift your whisk out of the bowl and the peak does not move.
Another important point to be careful of when making your meringue is to keep your bowl clean. If there are any traces of egg yolk, water, or oil, it will be impossible to whip your meringue to the correct texture.
Once you make these pancakes at home, you’ll discover how perfect they are for breakfast or brunch. However, make sure to eat it as soon as they are done cooking! The souffle pancakes are nice and fluffy when freshly made, but as they cool, they lose their fluffiness and become soggy.
Enjoy them while they’re fresh, and serve them along with your favorite fruits and toppings. We hope you’ll enjoy our recipe!
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Total servings: 4
- 2 Eggs
- 20ml Whole Milk
- 15g All Purpose Flour (for vanilla pancake)
- 10g All Purpose Flour + 5g Cocoa Powder (for chocolate pancake)
- 15g Cornstarch
- 30g Granulated Sugar
- Vanilla Essence
- Fruits for Topping (we are using strawberries and kiwis)
If you want to enjoy fluffy and thick pancakes at home but are running low on time, then consider trying this pancake mix from Nagatanien. This traditional style of hot cake has a nice vanilla flavor and rich texture. The best part is that it can be made with simple ingredients. If you have milk and eggs at home, you can easily make these pancakes at home.
1) Gathering the Ingredients
Gather all of the ingredients together.
2) Separating the Egg Whites and Yolks
Prepare three bowls. One bowl will be for all of the egg whites, and the other two bowls will each be for one egg yolk. Separate the egg into those three bowls.
Note: We are preparing the vanilla batter and cocoa batter in separate bowls with the egg yolks. Then, we will divide egg whites after making the meringue.
3) Making the Egg Yolk Batter / Vanilla & Cocoa
Add 10g of milk into each bowl of egg yolk. Sift the all-purpose flour into one bowl, then the other one with cocoa and all-purpose flour.
Add vanilla essence to the plain batter. Whisk both batters until thoroughly combined.
4) Making the Meringue
Beat the egg whites with a hand mixer. After 1-2 minutes, add the sugar to the egg whites and continue beating until stiff peaks form. (Around 3-4 minutes)
Then sift the cornstarch little by little into the meringue using a whisk to stabilize the meringue
Note: You can also whisk the meringue by hand. However, it may take upwards of 10 minutes.
5) Dividing the Meringue Into The Vanilla & Chocolate Batters
Divide the meringue evenly and gently add it into each respective flavor’s bowl. Using a rubber spatula, gently fold the meringue into the batter until the mixture is fully incorporated.
6) Cooking the Pancakes
Heat an electric griddle at the lowest heat setting and lightly grease with oil.
Place the batter in about 8cm (1 inch) diameter circles. To make tall pancakes, create layers on top of the batter several times.
Cook the pancakes over low heat, uncovered for 3 minutes, and then covered for another 8 minutes.
Notes: You can also use the non-stick frying pan. We are using the electric griddle because it is easier to control the heat.
The cooking time will vary depending on the type of frying pan and stove used, so always keep an eye on the pancakes.
7) Flipping the Pancakes
Gently turn the pancakes over when the first side has cooked. Use one or even two spatulas to flip the pancakes. Cover with a lid and continue cooking the pancakes for another 8 minutes or until the sides are no longer sticking together.
8) Serving the Pancakes
Top with whipped cream, syrup, or even ice cream and pair them with your favorite fruits!