Have you ever heard of soufflé pancakes? These Japanese pancakes are all the rage right now. Here's how to prepare the extra fluffy pancakes!
Who loves pancakes? Everyone, of course.
And the Japanese show us how to make the fluffiest pancakes in the world. Thick, fluffy and incredibly delicious - that's how I would describe them.
Or in other words, if you've always wanted to know what it's like to bite into a cloud, you've come to the right place.
By the way, you can call it whatever you like. There are many terms for this dessert. Japanese pancake, extra fluffy pancakes, Japanese pancakes, soufflé Japan pancakes - all describe this dream of fluffiness. :)
Table of contents
Soufflé pancakes are a new interpretation of the well-known pancakes. They are sweet, fluffy and 3 to 4x as high as a classic pancake.
This treat is a mixture of pancake and soufflé and comes pretty close to the dream of every sweet tooth. In diameter, they turn out rather small. But they melt in your mouth when you bite into them.
Today I'll show you how to make the fluffy pancakes.
Japanese pancakes conquer our breakfast table
Most people from Japan only know sushi and, at most, ramen. But Japanese cuisine also has a lot to offer in the way of sweet treats. The best example comes in the form of small and extra fluffy pancakes.
Did you know that there are countless pancake varieties in Japan? You could almost say that a pancake culture of its own has developed. There are restaurants that serve nothing but pancakes. But in all variations - from sweet and classic to fancy and spicy.
But soufflé pancakes have really taken off. And that also with us. But no wonder, because Japanese pancakes are really incredibly delicious.
In Japan, they serve fruit, syrup and cream for an extra fluffy dessert. Sometimes there is also vanilla ice cream.
Healthy and delicious: pancakes with yogurt!
What ingredients make soufflé pancakes so fluffy
Before we get right to the recipe, I'd like to say a few words about the ingredients. It's worth looking closely at Japanese pancakes. The highlight is not the ingredients, but the method of preparation. But more about that in a moment.
We all know pancakes. But this time it should be extra fluffy pancakes. What you need for it, you read now.
Eggs for Japanese pancakes
As with the classic pancakes, you also need chicken eggs for the Japanese version. It is important that both yolks and whites are beaten very fluffy.
They are next to Baking powder* is responsible for making the batter in the pan so light and airy. There is a crucial difference in the preparation. The egg whites are placed in the freezer before whipping.
If you time it right, the egg whites will be even fluffier when whipped and won't collapse.
There is no difference in the egg yolk. You whip it with the mixer as with normal pancakes until it is foamy. But you need to be a little patient - it's better to beat too long than too short.
These pancakes also succeed without eggs!
Flour in soufflé Japan pancakes
In the original recipe you use white flour. But because we are careful to turn unhealthy recipes into semi-healthy ones, I replace the white flour with light spelt flour.
Why? Spelt flour is considered healthier. It is said to satiate longer and in recipes it makes no difference because it behaves quite the same.
Baking powder in the pancake
The second secret ingredient is called Baking powder*. But it's not actually that secret. In very many pancake recipes nowadays Baking powder*.
It ensures that the dough rises when heated and that the consistency is maintained. If you didn't use it, the batter wouldn't rise as much. And when the pancakes cool, they would come together. So, please don't forget!
Vanilla for Japanese pancakes
If you are not a vanilla fan, I have a great tip for you: grate about a teaspoon of lemon zest. Sprinkle them into the dough just before baking. This gives a wonderfully refreshing taste.
But I remain faithful to vanilla. More precisely, real vanilla bean. If you want, you can also use flavoring. But once you've had a taste of real vanilla pulp, it's no longer an option.
Milk in Japanese soufflé
For the dough we need a little liquid. Milk also brings flavor to the pancakes. But you can also simply replace the cow's milk with Vegetable milk alternatives substitute. Almond milk is naturally slightly sweet and fits perfectly into the dessert.
Some also have recipes online with buttermilk, but I wouldn't risk that. I am not a particularly big fan of the own taste.
Birch sugar in extra fluffy pancakes
You have no Birch sugar* at hand? Then replace it 1:1 with household sugar. It makes no difference to the taste. But on the calorie scale, household sugar is clearly ahead Xylitol*.
Classic sugar has twice as many calories as Birch sugar*. That's why I like to use it in sweet recipes. It is also not harmful to teeth because it can even prevent tooth decay. For me, it is the clear winner.
By the way, in the original recipe for Japanese pancakes is normal household sugar.
What toppings go with soufflé pancakes
Go wild. You can put the finishing touches on your dessert with toppings. If you can't think of anything, give them a try:
- Cream
- Strawberries, raspberries, blueberries, blackberries
- Applesauce or pear puree - especially delicious: homemade applesauce
- Apple, pear, plum
- Melons like sugar melon, honeydew melon
- Grapes
- Exotic: pineapple, mango, banana
- Vanilla ice cream
- Cookie crumbs
- Cocoa powder*Coffee powder, Cinnamon*
- Chocolate chips
- Jams and fruit spreads
- Dried fruit
and of course much more. The possibilities are virtually unlimited, which is super convenient. Because so you can conjure up something new every time.
Have you picked out the topping? Then let's get to the pancakes.
This recipe for soufflé pancakes is
- mega fluffy,
- super tasty,
- prepared in the twinkling of an eye,
- through spelt flour and Birch sugar* slightly healthier than the original,
- can be combined with many different toppings,
- feasible even for novice cooks.
With what recipe succeed Japanese pancakes
Your belly is growling? You feel ready to get going? Great! If you've never made soufflé pancakes before, here comes a detailed step-by-step tutorial.
If you've made the fluffy pancakes before, you'll find a quick version of the recipe at the end of the post.
Here comes the longer version in any case. The recipe is enough for two people and makes 6 pancakes.
Ingredients
- 4 eggs
- 1 vanilla pod
- 40 ml milk
- 20 g rapeseed oil
- 60 g plain spelt flour
- 1 TBSP. Cornstarch*
- 1 TSP Baking powder*
- 50 g Birch sugar*
Also: three bowls, whisk, mixer, pan
1. prepare the egg white
Separate the eggs. Put the egg whites in a bowl and put it in the freezer for 15 minutes. This will make the egg whites extra fluffy later and even easier to whip.
Sounds totally strange, but it's really worth it. The egg whites should be poured into the bowl that you will later use for whipping.
2. prepare the vanilla pod
Cut the vanilla bean open lengthwise. Scrape out the vanilla pulp with a butter knife. However, it also works very well with a teaspoon.
3. mix egg yolk and milk
Mix the egg yolk and milk in a bowl. Add the canola oil - alternatively you can use sunflower oil.
Mix the mixture with the mixer until frothy. This takes about 5 minutes on medium speed. Now add the vanilla pulp.
4. flour and baking powder
In a third bowl, weigh flour, Baking powder* and Cornstarch*. Sieve the mixture if you want to prevent crumbs from forming.
Now add flour and baking powder to the milk and egg mixture. Stir with the mixer until smooth.
Important: Carefully wash the beaters of the mixer, otherwise the egg whites can not be whipped.
5. whip the egg whites
Now the egg whites should be ready. Take it out of the fridge and whip it with a mixer. While doing this, let the Birch sugar* trickle in very slowly.
Gently fold the egg whites into the batter. Use a spoon or a wooden spoon for this. Do not stir too hard or too long.
6. form the soufflé pancakes
Now you should have a very fluffy dough in front of you. But how do you make Japanese pancakes with it? There is a trick that I like to use.
I use a piping bag for this purpose. Alternatively, it also works with a soup ladle - but not as evenly.
Add a little oil to the pan. Very important: Use only very sparingly, if oil collects in the pan, pour it off.
Turn the stove on medium temperature.
7. soufflé Japan pancakes baking
Do not add the batter to the pan until it is warm.
Inject the batter into the pan from the outside in - like a spiral.
Put a teaspoon of tap water in an unused corner of the pan. Put the lid on the pan.
After a short time, the dough rises - this takes about a minute. The pancake is already somewhat firm on the side, but still soft in the middle.
Now add another batch of batter to make the pancakes tall.
Put the lid on and wait for about a minute. When you see that the pancake is getting a little firmer on the outside, it's time to flip.
Add another teaspoon of water to the pan.
In total, you should turn the pancake only 1x, so as not to destroy it. After flipping, put the lid right back on the pan.
If you want a particularly even result, always put only one extra fluffy pancake in the pan. Otherwise, it can get pretty crowded when turning.
And here again the short version of the recipe for all who are already pancake professionals :).
Japanese souffle pancakes
Ingredients
- 4 Eggs
- 1 Vanilla bean
- 40 ml Milk
- 20 g Rapeseed oil
- 60 g Plain spelt flour
- 10 g Cornstarch
- 1 TL Baking powder
- 50 g Birch sugar
Equipment
- 3 bowls
- Whisk
- Mixer
- Pan
Anleitung
- Separate the eggs. Put the egg whites in the freezer for 15 minutes.
- Scrape the pulp from the vanilla bean.
- Beat the egg yolk with milk and oil until well combined. And becomes so foamy that it doubles. Add the vanilla pulp.
- Put flour, cornstarch and baking powder in a bowl. Mix the dry ingredients together.
- Now add flour, cornstarch and baking powder to the egg-milk mixture. Stir the mixture again with the mixer until smooth.
- Take the egg whites out of the freezer and beat them with birch sugar until stiff.
- Fold the egg whites into the flour and egg mixture. Important: Fold in carefully with a spoon, not with a mixer!
Bake the pancakes
- Add oil to the pan. Caution: Do not use too much! The pancakes are baked over medium heat.
- Pour the batter into a piping bag - alternatively, use one ladle of batter per Japanese pancake. Pipe the batter into the pan, starting on the outside and working your way in, like a spiral.
- Now put a teaspoon of water in an unused corner of the pan. Put the lid on the pan.
- Apply another layer of batter to make the pancakes tall. Wait briefly.
- Flip the pancake when you see that it is firming up on the bottom. The souffle pancakes should be flipped no more than 1x. Done!
- After turning, add another teaspoon of water to the pan. Done.
Nährwerte
Can you freeze the pancakes?
Yes, this works quite well. However, they lose a bit of their fluffiness. If you have made too much, then better put them in a tupperware box with a lid and store them in the refrigerator.
The next morning, you warm them up briefly in the microwave and they taste almost like freshly baked. But they're best of all straight from the pan to the table. With lots of fresh fruit and a few tasty toppings, you'll soon be as big a fan as I am.
Our conclusion
Soufflé pancakes are the best invention since pancakes have been around. They are my absolute highlight at breakfast and end up on the table every weekend. Enjoy them and good luck!
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