Japanese souffle pancakes have become extremely popular on social media platforms especially recently. I have to admit that those fluffy souffle pancakes do look incredibly tempting, plus, they’re very “instagrammable”.
Out of curiosity, I visited Fuwa Fuwa, the newly opened pancake shop in Toronto. Different from ordinary pancakes, souffle pancakes are much airy and the center is slightly under cooked.
Making souffle pancakes is actually not that hard. With this recipe, you can make souffle pancakes that are very similar to the ones found in those Japanese pancake shops!
Ingredients (serves 1):
- 2 large eggs
- 12-15g sugar
- 25g milk
- 20-25g flour (AP or pastry)
Eggs I used weighed about 50g without shell, each egg white weighed about 30g
- Separate egg whites and egg yolks. Combine and mix egg yolks, milk and sifted flour.
- Add sugar to egg whites in 2-3 additions and beat egg whites until stiff peaks form.
- Add 1/3 beaten egg whites to egg yolk mixture, fold in egg whites with a spatula.
- Pour egg yolk mixture back into egg white bowl.
- Quickly but carefully fold in the mixture with a spatula. The resulting batter should be thick and has a poor liquidity.
- Heat a greased non-stick pan, scoop the batter on the pan to make 3 pancakes. Cook over low heat.
- Cover with a lid and cook for about 2 min, or until the bottoms are set and turn light golden brown.
- Carefully flip the pancakes, cook until both sides are light golden brown.
- Save about 3 tbs batter and add it right before flipping the pancakes, this way the pancakes will be fluffier, but it will be harder to flip sides
- Do not overcook the pancakes, they’re supposed to be under cooked in the middle
Fluffy, light, delicious pancakes.
Serve the pancakes immediately, otherwise they’ll shrink a bit.
For pancake lovers: