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Fluffy Japanese Style Soufflé Pancakes: Recipe

Fluffy Japanese Style Soufflé Pancakes Recipe. Photographed by Larisa Klassen. Image via Shutterstock.

Call it Shrove Tuesday or call it Pancake Day; regardless this fluffy Japanese style soufflé pancakes recipe will have you flipping to get cooking.

Pancakes – for any Australian, they make for the perfect way to start the day. And, for those who are lucky enough, they also stack-up as the sweetest after dinner treat.

And, of course, in celebration of Pancake Day 2021 or Shrove Tuesday, we’ve sought the help of Australian Eggs to share exclusively with Hunter and Bligh readers a 10-step fluffy Japanese style Soufflé Pancakes recipe.


Duration: 40 minutes | Difficulty: Medium | Servings: 6


INGREDIENTS

3 eggs
1 tbsp milk
1 tsp vanilla extract
¼ cup (35g) plain flour
1 tsp baking powder
½ tsp cream of tartar
¼ cup (55g) caster sugar
Vegetable oil for greasing
Water for steaming
Icing sugar, maple syrup and berries, to serve

METHOD

1. Separate the eggs and place egg whites into a large mixing bowl. Chill in refrigerator for as long as possible.

2. Meanwhile, whisk the egg yolks, milk and vanilla together until thick and frothy. Sift in flour and baking powder and whisk until it forms a thick batter. Set aside.

3. Place egg whites and cream of tartar into the bowl of an electric mixer and whisk on medium speed until frothy and eggs turn a pale colour. Gradually add sugar, a little at a time until egg whites become firm, glossy and form stiff peaks.

4. Whisk ⅓ of the egg whites into the egg yolk mixture and mix well to loosen batter. Add the remaining egg white in two batches, whisking gently to avoid over beating. The batter should be thick and airy.

5. Heat a frying pan on the smallest hob over low heat for 10 minutes. This is to saturate the frying pan with even heat.

6. Brush pan and the inside of three (7cm diameter x 5cm high) metal rings with vegetable oil. Rub off excess with paper towel. 

7. Cooking with 2 or 3 rings at a time, spoon approx. ⅓ cup of batter into each ring. Cover with lid and set timer to 2 minutes. Uncover and add 2 tsp of water into the empty spaces of the pan. Recover and cook for a further 3 minutes or until bubbles start to appear on the top.

8. Using an offset spatula or egg flip, turn pancakes over and add another 2 tsp of water to pan. Cover again and cook a further 2-3 minutes, until mixture just starts pulling away from the side of ring. Remove and transfer to serving plate and remove rings. Repeat with remaining batter. 

9. Serve immediately dusted with icing sugar, maple syrup and berries.

Tip: When turning the pancake, if it feels stuck, don’t touch until they firm up. The pancake will be ready when they can move more easily.

Looking for other pancake recipes for Shrove Tuesday? This recipe for Chocolate Pancakes with Caramel and Peanut Butter Sauce will have you slicing into a sweet stack in no time. Otherwise, start your morning right with these five easy superfood drink recipes for healthy and radiant skin.

Feature image: Photographed by Larisa Klassen. Image via Shutterstock.
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