The Japanese Souffle Pancakes are a wonderful treat for breakfast. They are fluffy and incredibly photogenic. They’re so easy to make that you’ll want to try them every single day. In Japan, they’re known as Fuwa Pancakes and Shiawase Pancakes, and the name of the most popular souffle pancake restaurant in Tokyo is Shiawase.
Japanese Souffle Pancakes Recipes
Japanese Souffle Pancakes
- Lubricate appropriately with oil or vegetarian butter when you're using ring molds.
- Mix the flour mixture very well in a pan.
- Shift the flour mixture on the one hand and insert the apple cider vinegar, vanilla extract, soy milk, and oil.
- Slowly pour together all the products until no dry patches remain. Do not spill over.
- Over the moderate fire, heat a wide skillet.
- Transfer a thin film of oil to the rim. Turn the heat down to moderate when the oil is hot.
- Position the molds of the ring so that among them, there seems to be some room.
- Twice, the batter is spooned under one mold, then the other.
- Now, scoop the batter into two large piles when you're not using a mold. Use a lid to protect the pot and let it heat for 10 minutes.
- The surfaces of the cakes should never be shiny for more than 10 minutes.
- They must have some wrinkles on the horizon, and that they should appear dry on the bottom. Switch the pancakes using a spatula.
- However, place the bowl once more and cook for the next 3 minutes before the pancakes are cooked fully.
- Remove and expose the bowl from the flame.
- Serve with a vegetarian oil or a coconut whip and golden syrup instantly.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Preparation Method: Japanese Souffle Pancakes in the Oven
- 3 large eggs, separated
- 40 grams (1/3 cup) cake flour
- 20 grams (2 tablespoons) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 20 milliliters (1.5 tablespoons) whole milk
- 1/4 teaspoon vanilla extract
- A pinch of salt
- Unsalted butter for greasing
- Prepare Your Batter:
- In a large mixing bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.
- Sift the cake flour and baking powder into the egg yolk mixture. Gently mix until smooth and free of lumps.
- Whip the Egg Whites:
- In a separate, clean, and dry bowl, add the egg whites and cream of tartar. Using an electric mixer, whip the egg whites while gradually adding the granulated sugar. Whip until you achieve stiff peaks – the egg whites should be glossy and hold their shape.
- Combine Batter and Whipped Whites:
- Take a third of the whipped egg whites and fold them into the egg yolk mixture to lighten it. Then, gently fold in the remaining egg whites until fully incorporated. Be careful not to deflate the egg whites; this is what gives the pancakes their signature fluffiness.
- Preheat Your Oven:
- Preheat your oven to 320°F (160°C) in a fan-forced oven. If you don’t have a fan-forced oven, use 350°F (180°C). Make sure the rack is placed in the middle position.
- Prepare Your Pan:
- Grease the insides of four ring molds with unsalted butter. Place the molds on a parchment paper-lined baking sheet.
- Baking the Pancakes:
- Fill each mold with a portion of the pancake batter, leaving some space at the top for them to rise.
- Carefully transfer the baking sheet to the preheated oven.
- Bake and Steam:
- Bake the pancakes for about 18-20 minutes. During the first 5 minutes, you can add a few drops of water to the hot baking sheet to create steam, which will help the pancakes rise even higher.
- Check for Doneness:
- After 18-20 minutes, the pancakes should be golden brown and firm to the touch. Insert a toothpick into the center; if it comes out clean, your pancakes are done.
- Remove the pancakes from the oven, and carefully slide them out of the ring molds onto serving plates. They are best enjoyed immediately while they’re still wonderfully fluffy.
Tips for making Japanese Souffle Pancakes
- Whip Those Egg Whites to Perfection: To achieve the desired fluffiness, make sure your egg whites are whipped to stiff peaks. This means they should be firm, glossy, and able to hold their shape when you lift the beaters. Don’t rush this step; it’s crucial.
- Gentle Folding Technique: When combining the egg yolk mixture with the whipped egg whites, use a gentle folding technique. This helps maintain the airiness of the whites and ensures your pancakes rise beautifully.
- Right Temperature: Preheat your oven to the correct temperature – 320°F (160°C) for a fan-forced oven, or 350°F (180°C) for a regular one. This is essential for even baking.
- Use Ring Molds: Invest in ring molds or pancake molds to shape your pancakes. These help the batter rise uniformly, resulting in picture-perfect souffle pancakes.
- Add Steam: During the first few minutes of baking, create some steam by adding a few drops of water to the hot baking sheet. This extra moisture helps your pancakes puff up.
- Maple Syrup and Fresh Berries: Drizzle your pancakes with pure maple syrup and top them with a handful of fresh berries like strawberries, blueberries, or raspberries. The sweetness and tartness complement the fluffy pancakes beautifully.
- Whipped Cream: A dollop of freshly whipped cream adds a delightful creaminess to each bite.
- Matcha Powder: Dust your pancakes with a little matcha powder for a Japanese twist. The earthy, slightly bitter flavor of matcha pairs wonderfully with the sweetness of the pancakes.
- Savory Version: Turn your souffle pancakes into a savory breakfast by adding slices of smoked salmon, avocado, and a poached egg on top. Drizzle with hollandaise sauce for a luxurious touch.
- Iced Matcha Latte: For a complete Japanese breakfast experience, serve your pancakes with a refreshing iced matcha latte. The earthy matcha pairs excellently with the sweet pancakes.
FAQs about Japanese Souffle Pancakes
- Can I make these pancakes without an oven? Yes, you can! While the oven method is popular, you can achieve great results in a non-stick pan with a lid. Use the same batter and cook the pancakes covered on low heat, adding a few drops of water and flipping them carefully.
- My pancakes are dense. What did I do wrong? Dense pancakes are usually the result of overmixing the batter or not whipping the egg whites to stiff peaks. Remember, gently fold and ensure the right egg whites consistency.
- How can I store leftover pancakes? Store any leftover pancakes in an airtight container in the refrigerator. To reheat, gently warm them in the oven to maintain their fluffiness.
- Can I freeze the pancake batter for later? While it’s best to prepare the batter fresh, you can freeze any leftover batter. Thaw it in the refrigerator before using it again.
- What’s the difference between regular and souffle pancakes?Souffle pancakes are known for their incredible fluffiness, achieved by whipping egg whites to stiff peaks and a delicate folding technique. Regular pancakes are denser and don’t require the same level of aeration.
Indulge in Japanese Souffle Pancakes – Fluffy perfection on your plate. Learn the secrets and serving ideas!
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.