Soft & Fluffy Japanese Soufflé Pancake
Japanese Soufflé Pancake
Eating these Soft and fluffy Japanese soufflé pancakes is just like tasting the cloud! These are made even more appealing with fresh berries!
These pillowy and fluffy pancakes went viral at one point in time and flooded all my social media. I have been longing to visit Japan and try the authentic version of these delicate, airy pancakes. Therefore, I decided to fix my cravings and make these pancakes at home this weekend.
Order pancake kits or homemade is better?
Would you pay £15 for a beautiful plate of soufflé pancakes served in a high-end restaurant? Lockdown is definitely a catalyst that forces all the business to innovate in order to survive or lose out to your competitors.
From dine-in experience, a lot of restaurants changed their strategy and intended to deliver the dining experience to you at your home. Since all the non-essential shops are forced to temporarily close down (only takeaway or delivery will be allowed), restaurants are willing to share their recipe for you to be the chef and make the dish at home!
All the materials or pancake kits will be delivered to your home and you will be your chef! All the ingredients will be prepared for you and you just need to follow their simple instructions to perform the magic.
Are you willing to pay for the ‘kit’ if you could easily assemble the ingredients from the grocery store at a cheaper price and follow Youtube tutorial to make your own pancakes? FYI I made this lovely stack of pancakes all from scratch!! Check out my recipe below!
All the photos above are taken using Sony Alpha 7 II | Full-Frame Mirrorless Camera.
If you love eating some mango dessert, make sure to check out my mango cheesecake recipe.
Japanese Soufflé Pancake
Ingredients
Pancakes
- 2 Large eggs (with egg white and egg yolk separated)
- 10 g Sugar
- 1 tsp Vanilla extract
- ¼ cup Cake flour
- ½ tbsp Water
Decoration
- Banana
- Blueberries
- Strawberries
- Chocolate sauce
- Maple syrup
Instructions
- Add 2 egg yolks, 10g sugar, 1tsp vanilla extract into a mixing bowl and stir thoroughly.
- Sift ¼ cup cake flour and ½ tsp baking powder on top of the batter (from Step 1) and whisk it until the mixture becomes sticky.
- In a separate mixing bowl, add 2 egg whites and 25g sugar and beat the whites until stiff peaks.
- Fold the whipped egg whites into your mixtures (from Step 3) ( in 3 rounds).
- Grease the pan with sunflower oil and wipe off the extra oil using a kitchen towel.
- Divide your batter into 4 portions and pile it up in 4 circles on the frying pan.
- Cook the pancakes in low heat (electric hob '2') for 3 minutes under a lid.
- Add 1 more scoop of batter onto each pancake and sprinkle 1 tbsp water surrounding the pancakes and cook for 3 minutes.
- Flip over the pancakes and cook the other side for another 3 minutes.
- Decorate your pancakes with banana, chocolate sauce, syrup and berries of your choice and it is ready to be served!