Craving for something sweet? Try this famous Japanese-style Fluffy Souffle Pancake recipe! Pair it with summer berries or even ice-cream to find your favorite combination. Feel free to save the recipe onto your phone for later use!
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Souffle Pancake Recipe
Time needed: Approx. 1 hour
Servings: 3 pancakes (1 person)
Ingredients
- 2 eggs; separated egg yolk
- 1 1/2 tbsp milk
- 1/4 tsp vanilla extract
- 1/3 cup soft flour
- 1/2 tsp baking powder
- 1 1/2 tbsp sugar
- Water (for steaming)
Method
- Freeze egg whites for 15mins
- Whisk egg yolks, milk and vanilla extract in one bowl
- Sift in flour and baking powder
- Beat egg white in another bowl until frothy
- Gradually add sugar to egg white and beat until peak is stiff
- Lightly oil and heat non-stick frying pan over low heat
- Whisk 1/3 of egg white mixture to egg yolk mixture
- Gently fold 1/3 of remaining egg white to mixture
- Transfer egg yolk mixture to remaining egg white and gently mix
- Round 1: Add one scoop for each of the 3 pancakes
- Round 2: Stack another scoop on each pancake
- Add water to pan and cover with lid to steam for 2 minutes
- Round 3: Stack one last scoop for each pancake
- Steam for another 5 minutes before flipping
Things to be aware of!!
- Don’t over-freeze the egg whites because it will start turning into solid
- Don’t over-beat the egg whites because it will break apart
- Don’t heat the pan with high heat because it will only cook the surface but not the inside
- Do preheat the pan earlier using low heat
- Do stack the batter vertically up for taller pancakes
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