Japanese soufflé pancakes. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Flip each pancake and mold together.

They are almost soufflé-like in consistency thanks to folding egg whites into a batter that is cooked in a round mold. Japanese pancakes taste like a delicious buttermilk pancake, but not as dense. The Japanese have a pancake recipe that is incredibly light and fluffy and, most importantly, very easy to make - soufflé pancakes. You can Cook Japanese soufflé pancakes using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Japanese soufflé pancakes

It's of eggs.
It's of and 1/2 tablespoons milk.
Lets Go Prepare of vanilla essence.
It's of all purpose flour.
It's of baking soda.
It's of salt.
What You needis of sugar.
It's of neutral oil.
Lets Go Prepare of Serving.
It's of Butter.
It's of Maple syrup or honey.
Lets Go Prepare of Berries (optional).

These hotcakes have been popularized by the Gram Café in Tokyo, a venue known for creating the famous raindrop cake and other Instagram-worthy delicacies. They get their height from the whipped egg white meringue that's added after the rest of the batter is prepared, making them impossibly tender and airy. A Japanese soufflé pancake is a pancake made using soufflé techniques. Egg whites are whipped up with sugar into a glossy thick meringue then mixed with a batter made with the yolks.

Japanese soufflé pancakes step by step

Separate the egg yolks and egg whites from 2 eggs in 2 separate bowls. Put the egg whites in the freezer..
With a whisk, beat 2 egg yolks, 1 and half tablespoons milk and 1 teaspoon vanilla essence until pale and frothy..
Through a sieve add 1/4 cup flour, 1/2 teaspoon baking soda and a pinch of salt to the egg yolk mixture. Set aside..
To a large pan(large enough to accommodate 3 pancakes) brush 1 tablespoon neutral oil and let it heat on low hear. This step is should be done before the next step..
Beat the egg whites until pale and frothy. Gradually add 2 tablespoons sugar(about 1/3 at a time) and continue beating. Stop beating when you see peaks in the mixture..
Gradually fold the egg whites mixture to the egg yolks and flour mixture. About 1/3 at a time. Incorporate the entire egg white mixture. You should have a frothy pale yellow cloud..
Quickly move to the hot pan and start adding the mixture. You don’t want to wait, else you will get flat pancakes. This mixture will yield 3 pancakes. Stack one scoop on top of the other. You want a tall pancake and not a wide one. Cover and cook on low heat for 7 minutes..
After 7 minutes the pancakes should have firm bottoms. Slowly flip them. Cover and cook for another 7 minutes..
Once both sides are brown, quickly remove from heat and serve. Enjoy the soft and fluffy pancakes..

Soufflé pancakes are incredibly popular in Japan. Soufflé pancakes are fluffy, jiggly, sweet, soft, and so, so delicious. They taste like you are eating a. The goal: to learn how to make Japanese souffle pancakes, the fluffiest and dreamiest treat the internet ever made famous (though dalgona coffee is currently gaining on them). The Japanese soufflé pancakes is best served immediately as it shrinks a bit.