Fluffy Japanese Pancakes also known as souffle pancakes, are the jiggly mini cakes that we often see on social media.
Their entertaining visuals result in the immediate capturing of the public’s attention. Unlike normal pancakes, the recipe will require more ingredients and a more complex method of cooking. It is not ideal to use pancake mixes and such. They can differ in taste too, as this variation tastes creamier because of the meringue.
Oftentimes, my kids would ask me to cook something new for them. It then became a habit of mine to check the current food trends, as I try making them at home. Thankfully, we can buy them in stores. But as a mother, I try my best to give my kids homemade meals. That is how I became familiar with this recipe.
For those who are in strict diets like paleo and keto, there are many ways to incorporate the recipe into your diet. Adding in a few tweaks and changing some of the ingredients already works wonders. For example, you can opt for coconut flour instead of the normal flour. This way, even these fluffy desserts can be transformed into low carb treats.
Tips How to Make Fluffy Japanese Pancakes
- Cook slow, cover with lid and set it to low heat.
- Pile up the batter vertically high.
- Sprinkle or add a teaspoon of water on the empty spaces in the pan. This will create a steam to add moisture on the pancakes.
- The meringue needs to be stiff and dense, this will help your pancakes to be fluffy. You need to achieve stiff peaks form, when you lift the whisk, it should go straight up firmly and the tip bends over. If you over-beat the egg whites, it will break into pieces. If you under-beat, it won't have enough air to make the pancakes fluffy.
- Use a wire whisk when folding the meringue to the batter.
- These mini cakes taste best when added with fruits, syrup, and ice cream. Play around with flavors and top it with your kids’ favorites.
Ingredients
- 2 egg yolk - use large eggs
- 2 tbsp whole milk
- 1 tbsp vegetable oil - do not substitute this to butter, as it butter can easily burn.
- 3 tbsp all purpose flour - you can also use plain flour
- ½ tsp baking powder
- 1 tsp vanilla extract
- 2 egg whites - you can add at least 1 more egg white to make it more fluffy
- 1 tbsp sugar
Ideally, fluffy Japanese pancakes should be eaten the moment they are cooked. This is to enjoy the complete fluffiness of the dessert. It is not advisable for it to be stored, frozen, or reheated.
Recipe
Fluffy Japanese Pancakes Recipe
Ingredients
- 2 egg yolk
- 2 tbsp whole milk
- 1 tbsp vegetable oil
- 3 tbsp all purpose flour
- ½ tsp baking powder
- 1 tsp vanilla extract
- 2 egg whites
- 1 tbsp sugar
Instructions
- Separate the egg yolks and the egg whites into two different bowls.
- Beat the egg yolks then add the milk, vegetable oil and vanilla extract. Whisk until well combined and frothy.
- Sift the flour and baking powder into the bowl. Whisk until well incorporated but do not over-mix. Set aside and prepare the meringue.
- Using a hand-mixer, beat the egg whites. When it starts getting frothy and pale white, gradually add the sugar. Continue to beat the egg whites until stiff peaks form or when you lift the whisk, it should go straight up firmly and the tip bends over. The meringue should look glossy and firm.
- Gradually add ⅓ of the meringue into the batter. Whisk it fast until well combined.
- Next, add half of the meringue and gently fold it without breaking the air bubbles. Use a balloon whisk to fold the meringue to ensure it is thoroughly mixed. Continue adding the remaining meringue and gently mix well.
- Heat a pan over high heat, grease the pan with 1 tsp of cooking oil. Use a paper towel to grease evenly and remove excess oil. When the pan is hot enough, lower the heat.
- Using a small ladle, scoop the batter and place it on the pan. Pile it up vertically high by adding more batter, putting at least 3-4 scoops. Repeat the same step to create three pancakes.
- Cover the pan with the lid and cook for 3 minutes. Sprinkle a teaspoon of water on the empty spaces of the pan to create a steam and cook for another minute. If you still have some batter left, you may add it on each pancakes.
- Lift the pancakes using a spatula and gently flip over with "rolling over" motion. Add more water again for steaming and cover. Cook for another 3-4 minutes until nicely brown and the sides of the cake are firm.
- Transfer into a serving plate and decorate with fresh fruit, butter and syrup.
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