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Regional Secret Recipes

Japanese Souffle Pancake Recipe

 These pillowy, soft pancakes are a must-try.  You can’t miss the fizzy, bubbly sound from the souffle pancakes when you cut them open to enjoy!


2 Egg yolks
1/4 cup full/whole milk
2 tsp vegetable oil
1/4 tsp vanilla essence
1/4 cup all purpose flour
3 egg whites
1 tsp white vinegar
1/3 cup fine sugar

1. Beat the egg whites (meringue) correctly.
To be honest, making meringue requires a lot of practice. Some trials and errors are just part of the process, but I promise it does get easy once you have more experience and understand what it takes to reach the right consistency.
We’re looking for stiff peak, where you lift up your whisk and the egg whites go straight up firmly, but the tip of egg whites bend over like a taking a bow.  If you over-beat egg whites, they will break into pieces.  If you under-beat, egg whites don’t have enough air bubbles and the pancakes won’t be fluffy.

2. Preheat the pan on the lowest setting for a longer time.
Even heating on the frying pan is crucial for the pancakes to cook through all at once. You want to preheat the pan at the lowest heat to help prevent hot spots (meaning some part of the pan is low heat, some part is too hot). This way you have a full control over the cooking time and the final result.

3. Pile up the batter vertically (high).
The key to make lofty pancakes is to add a new pile over the batter on the pan after it starts to form.

4. Cook slow, covered with lid, on low heat.
Unlike regular pancakes, you will need to cook these thick & fluffy Japanese pancakes for a much longer time. If you use higher heat, the pancakes may look done, but the inside will be too raw. Therefore, steady slow cooking over low heat is necessary. To lock in the heat and moisture inside the pan, cover with a lid.

5. Add water to create a little bit of steam.
I’ve tried without adding water before and the difference can be subtle. But since it doesn’t take much to add water, I include this step in my recipe.  Just drop 1 tablespoon of water to empty spaces in the frying pan to add moisture in the pan.
To make two or more servings, you will need multiple frying pans on the stove, or an electric griddle with a lid like this.  These souffle pancakes definitely require extra time and effort, but I promise after that first bite, you will know it was all worth it.  Give this unforgettable souffle pancake recipe a try on the next special occasion!

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