Japanese Souffle Pancakes

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The January 2020 issue of Food and Wine mentioned us as one of many ways to take your pancakes to the next level.  Among many other tips was a recipe for these soufflé pancakes that are popular in Japan.  The ingredients are typical for pancakes but the technique for making them is a little different. For the eggs, you separate the yolks from the whites and whip the whites to peaks so the batter is very light.  The other difference is that you cook them in a steamy environment rather than just bottom heat in the pan.  All this makes for very light cakes that are a perfect summer breakfast to go with our Strawberry Rose Infused Maple.

 

Japanese Soufflé Pancakes

1 cup cake flour

1 tsp baking powder

1 tsp salt

6 egg yolks

½ cup whole milk

1 tsp vanilla

8 egg whites

½ cup sugar

Butter

Water

Runamok Strawberry Rose Infused Maple Syrup

Sliced strawberries

 

Combine the flour, baking powder and salt in a small bowl.  In a separate bowl, mix the yolks, milk and vanilla.  Add to the flour mixture.  In a larger bowl, whip the egg whites until they just begin to form peaks.  Slowly add the sugar and continue beating until smooth. Gently fold the flour-egg mixture into the whites, doing your best to keep the loft of the whipped whites.

Find a 10 – 12” skillet that you can cover with a lid or aluminum pie tin and heat on the stove. Have measuring cup filled with water ready and waiting on the side. Add a little butter to the pan to prevent sticking. Spoon a mound of the batter onto the skillet and smooth it with the back of a spoon so it is even in height across the whole pancake (about an inch).  Repeat until you have several, evenly spaced pancakes in the skillet.  Carefully add a few tablespoons of water to the pan (it will steam) and cover with the lid.  Cook for about 5 minutes and then remove the lid and flip the pancakes.  Cook a minute or two more until fully cooked and serve immediately with sliced strawberries and Strawberry Rose Infused Maple and extra butter.