What in the world is for breakfast? Pancakes are in my top 5 favorite foods ever. So when you say pancakes, crepes or flapjacks, I’m definitely listening. When you say Japanese soufflé pancakes, you have my whole ear. Japanese soufflé pancakes are not new, but they have become all the rage in Japan in the last several years. The thick and airy soufflé pancakes are often eaten for breakfast and for dessert as well.
If you are wondering how the soufflé pancake is different from your everyday, normal, on top of the griddle pancake. The difference is mostly in the treatment of the egg. In the recipe for soufflé pancakes, egg whites are whipped into a meringue and added into the pancake mixture. Meringue isn’t the easiest to make; however, trial and error is how some of the best recipes have been made.
Japanese souffle pancakes are on some restaurants menus in the U.S. One such establishment is Gram Cafe and Pancakes in San Francisco, which has a vast array on their menu (including a matcha, hazelnut chocolate and a tiramisu pancake). Do a quick Google search and you’ll find where Japanese souffle pancakes are offered near you. In the meantime, check out the Just One Cookbook website to learn how to make the Japanese soufflé recipe yourself. See the ingredients below.
2 large eggs (50 g each w/o shell)
1 ½ Tbsp whole milk
¼ tsp pure vanilla extract
¼ cup cake flour (If you’re using a cup measurement, please follow this method to measure. Otherwise, the amount of flour tends to be more than you need. You can make your Homemade Cake Flour.)
½ tsp baking powder
2 Tbsp sugar
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (for greasing the pan)
2 Tbsp water (for steaming)