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Home Fluffy Japanse Soufflé Pannenkoekjes

Breakfast Japanese Vegetarian Weekend Special Airy Sweet

Japanese soufflé pancakes are the softest, airiest version of pancakes you can imagine. The secret is in stiffly beaten egg whites folded into the batter, which makes them rise high, become cloud-like and incredibly light. A good pancake pan with even heat distribution is not a luxury here but an absolute necessity. Cook them over low heat with a lid on, and they will rise beautifully and stay wonderfully soft inside. Serve with whipped cream, fresh strawberries and a generous drizzle of maple syrup for a moment you won’t soon forget.

x_ckl_recipe_markerFluffy Japanese Soufflé Pancakes These Japanese soufflé pancakes are thicker, airier and softer than regular pancakes. Perfect for a special breakfast or a pampering Sunday moment. How do you make fluffy Japanese soufflé pancakes? Breakfast Japanese 2 people (6 pancakes) 15 min 35 min

Separate the eggs, putting the yolks in a large mixing bowl and the whites in a clean, grease-free bowl.
To the yolks add the milk, vanilla extract and a pinch of salt. Whisk briefly and then sift the flour and baking powder over the mixture. Stir until you have a smooth batter without lumps.
Add the sugar to the egg whites and beat them stiff with a hand mixer until firm, glossy peaks form. This takes about 3 to 4 minutes.
Fold one-third of the egg white into the yolk batter and mix loosely. Then add the rest of the egg whites and gently fold them into the batter with a large spatula to keep the air. Stop as soon as no white streaks remain.
Heat the pancake pan over low heat and lightly grease the inside of 3 to 4 small metal rings (approx. 7 cm in diameter) with butter. Place the rings in the pan.
Fill each ring halfway with batter. Put a few drops of water next to the rings in the pan (not inside the rings) and immediately cover the pan with a lid. This creates steam so the pancakes rise nicely.
Cook the pancakes over low heat for 4 to 5 minutes until the top is no longer glossy but looks matte and somewhat set.
Carefully flip the pancakes using a thin spatula while the rings are still around the batter. Add a few drops of water to the pan again, replace the lid and cook for another 3 to 4 minutes.
Remove the rings carefully and serve the pancakes immediately. Garnish with whipped cream, fresh strawberries and maple syrup.

Breakfast Japanese Vegetarian Weekend Special Airy Sweet 3 eggs (separated) 3 tbsp whole milk 1 tsp vanilla extract 60 g plain flour 1 tsp baking powder 1 pinch of salt 2 tbsp caster sugar Butter (for greasing) Whipped cream (to serve) Fresh strawberries (to serve) Maple syrup (to serve) Pancake pan Hand mixer Large mixing bowl Small mixing bowl Sieve Spatula Metal rings (approx. 7 cm diameter) Lid that fits the pan Pancake Pan pancake-pan Pancake and Poffertjes Pans pancake-and-poffertjes-pans breakfast plates side-plates Breakfast Tableware breakfast-tableware Beka pancake pan Energy R Ø 25 cm – ceramic non-stick coating Beka Pannenkoekenpan Cookinglife Pancake Pan ProForge - ø 28 cm - ceramic non-stick coating - PFAS-free Cookinglife Pannenkoekenpan De Buyer Pancake pan / Crepe pan Carbon Plus - Sheet steel- ø 30 cm - without non-stick coating De Buyer ["Pannenkoekenpan"] Banana pancakes with nut butter and honey foodies-bananenpannenkoeken-met-notenpasta-en-honing Oat porridge with caramelized apple and pecans foodies-havermoutpap-met-karamelappel-en-pecannoten Protein pancakes with strawberries foodies-proteine-pannenkoeken-met-aardbei Crêpes with Nutella foodies-crepes-met-nutella

Recipe

Fluffy Japanese Soufflé Pancakes

These Japanese soufflé pancakes are thicker, airier and softer than regular pancakes. Perfect for a special breakfast or a pampering Sunday moment.

Course	Breakfast
Kitchen	Japanese
Servings	2 people (6 pancakes)

Preparation time

Preparation time	15 min
Total	35 min

Equipment

Pancake pan
Hand mixer
Large mixing bowl
Small mixing bowl
Sieve
Spatula
Metal rings (approx. 7 cm diameter)
Lid that fits the pan

Ingredients

3 eggs (separated)
3 tbsp whole milk
1 tsp vanilla extract
60 g plain flour
1 tsp baking powder
1 pinch of salt
2 tbsp caster sugar
Butter (for greasing)
Whipped cream (to serve)
Fresh strawberries (to serve)
Maple syrup (to serve)

How do you make fluffy Japanese soufflé pancakes?

Separate the eggs, putting the yolks in a large mixing bowl and the whites in a clean, grease-free bowl.
To the yolks add the milk, vanilla extract and a pinch of salt. Whisk briefly and then sift the flour and baking powder over the mixture. Stir until you have a smooth batter without lumps.
Add the sugar to the egg whites and beat them stiff with a hand mixer until firm, glossy peaks form. This takes about 3 to 4 minutes.
Fold one-third of the egg white into the yolk batter and mix loosely. Then add the rest of the egg whites and gently fold them into the batter with a large spatula to keep the air. Stop as soon as no white streaks remain.
Heat the pancake pan over low heat and lightly grease the inside of 3 to 4 small metal rings (approx. 7 cm in diameter) with butter. Place the rings in the pan.
Fill each ring halfway with batter. Put a few drops of water next to the rings in the pan (not inside the rings) and immediately cover the pan with a lid. This creates steam so the pancakes rise nicely.
Cook the pancakes over low heat for 4 to 5 minutes until the top is no longer glossy but looks matte and somewhat set.
Carefully flip the pancakes using a thin spatula while the rings are still around the batter. Add a few drops of water to the pan again, replace the lid and cook for another 3 to 4 minutes.
Remove the rings carefully and serve the pancakes immediately. Garnish with whipped cream, fresh strawberries and maple syrup.

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The secret of these pancakes is patience and a low cooking temperature. No matter how tempting it is to crank up the heat, resist that urge. Over low heat with steam they rise straight up and stay wonderfully soft inside. Serve them straight from the pan because they deflate faster than you think.

A pan with even heat distribution really makes the difference here. No hot spots, no burnt bottoms, just perfectly golden on the outside and cloud-soft on the inside. Exactly the moment that makes the effort of cooking worthwhile.