Feb 13, 2018

Japanese-Style Soufflé Pancakes | #BreadBakers

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


Japanese-Style Soufflé Pancakes

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.

Japanese-Style Soufflé 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.

Kewpie mayonnaise

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!

Japanese-Style Soufflé Pancakes

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.


Yield: 4 to 5 pancakes

Japanese Soufflé Pancakes

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:


  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. 
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

#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.
Japanese-Style Soufflé Pancakes

20 comments:

  1. I'm so glad I inspired you to try this new recipe. I can't wait to give it a go.

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    1. Thanks Wendy. They are a lot of fun to make (and eat).

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  2. I swear by all things holy that my heart missed four beats. You have no idea how much I want to inhale... oops, sorry, how much I want to try a taste of these..

    they look AMAZING. I've never heard of them... Karen, you ROCK!

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    1. You always lift me up Sally =) These are actually delicious, and a lot of fun to make.

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    2. of course now I need that mayo - Karen, we must go out together, wallet in hand, and have some fun.... (or, can I at least dream?)

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    3. I know the perfect places here! We'd need a big car.

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  3. Oh my, those Japanese souffle pancakes look so soft, fluffy and delicious. I will have to make try these soon.

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  4. i printed your recipe, looks great! Does this jap. mayonaise taste different from 'normal' mayo?

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    1. Hi Lien, the Japanese mayo has more egg yolks, rice vinegar, and msg. It's a bit richer and more tangy. It's not necessary in these pancakes, you can use regular mayo. Enjoy!

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  5. Japanese pancakes certainly look soft and fluffy... like the idea of small batches.

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  6. Absolutely gorgeous, fluffy and light pancakes. These must be really delicious. Your pictures are a treat for the eyes!

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  7. Wow, that texture is amazing, light and fluffy like a cloud!!! Looks totally droolicious!!!

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  8. OMG! I have been watching videos and wanting to make these pancakes but let say could not pluck the courage. Looks delicious.

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    1. Thank you! These don't have that perfectly straight edge, but who cares, right? they are tasty!

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  9. They are so fluffy and delicious, must try these soon!

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Let me know what you think.