Jiggly Japanese Souffle Pancakes Recipe

If you like traditional pancakes, then this jiggly Japanese souffle pancakes recipe will be a welcoming treat for you.

Less sweet than the average pancakes, these Japanese Souffle pancakes are higher, airy, fluffy, and super jiggy with a melt-in-your-mouth texture and very easy to make.

Ingredients For Making Japanese Pancake:

• 1/4cup of pastry flour (40 g)
• 1/2 teaspoonbaking powder (3 grams)
•  2 tablespoons of milk (20 ml)
•  2 tablespoons of sugar (30 g)
•  2 medium eggs
•  1 teaspoon of vanilla extract

How to Make Japanese Pancakes?

1. First, separate the yolks from the whites and beat the egg whites until frothy. Add the sugar slowly and continue beating until firm, in a whipped point. Reserve.
2. In another bowl or blender mix the egg yolks with vanilla essence and milk. Add the sifted wheat and yeast and mix well until you get a thick, smooth cream, without lumps.
3. Put some of the egg whites mixture into the yolk mixture amd mix toggether. Then add the yolk mixture in 2 portions into the egg whites and fold in until combined.
4. Lightly grease a skillet with butter or oil and bring to low heat. 
5. Place 3-4 scoops of Japanese pancake batter in skillet and cover. 
6. Leave on low heat and cook 5 minutes or until firm, then turn, cover again and leave for another 5 minutes. 
7. Remove and cook the remaining dough in the same way.
8. Serve with icing sugar, whipped cream and a drizlle of caramel.
9. Enjoy!

Less sweet than the average pancakes, these Japanese Souffle pancakes are higher, airy, fluffy, and super jiggy with a melt-in-your-mouth texture and very easy to make.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Bread, Breakfast, Quick

Cuisine Asian, Japanese

Servings 3 people

Calories 120 kcal

Ingredients

  

• 1/4 cup of pastry flour 40 g
• 1/2 teaspoonbaking powder 3 grams
• 2 tablespoons of milk 20 ml
• 2 tablespoons of sugar 30 g
• 2 medium eggs
• 1 teaspoon of vanilla extract

Instructions

 

• First, separate the yolks from the whites and beat the egg whites until frothy. Add the sugar slowly and continue beating until firm, in a whipped point. Reserve.
• In another bowl or blender mix the egg yolks with vanilla essence and milk. Add the sifted wheat and yeast and mix well until you get a thick, smooth cream, without lumps.
• Put some of the egg whites mixture into the yolk mixture amd mix toggether. Then add the yolk mixture in 2 portions into the egg whites and fold in until combined.
• Lightly grease a skillet with butter or oil and bring to low heat.
• Place 3-4 scoops of Japanese pancake batter in skillet and cover.
• Leave on low heat and cook 5 minutes or until firm, then turn, cover again and leave for another 5 minutes.
• Remove and cook the remaining dough in the same way.
• Serve with icing sugar, whipped cream and a drizlle of caramel.
• Enjoy!

Keyword airy pancakes, fluffy pancakes, Japanese pancakes, Japanese souffle pancakes, jiggly pancakes, soft pancakes, souffle pancakes