Go Back
To make Jiggly Japanese Soufflé Pancakes, gather these ingredients: - 1 cup all-purpose flour - 2 tablespoons cornstarch - 2 teaspoons baking powder - 1/4 teaspoon salt - 1/3 cup milk - 3 large eggs, separated - 2 tablespoons granulated sugar, divided - 1 teaspoon vanilla extract - 1 tablespoon vegetable oil - Butter (for greasing) - Maple syrup (for serving) - Fresh assorted fruit (like berries and banana) You can swap some ingredients if needed: - Use almond milk or oat milk instead of regular milk for a dairy-free option. - If you don’t have cornstarch, use an equal amount of flour. - For a lower sugar option, use a sugar substitute. - You can replace vegetable oil with melted coconut oil for added flavor. Make sure you have the right tools: - Mixing bowls (at least two) - Whisk or electric mixer - Spatula - Non-stick skillet - Ring mold or round cookie cutter - Lid for the skillet - Measuring cups and spoons {{ingredient_image_2}} Start with a bowl. Add 1 cup of all-purpose flour. Next, mix in 2 tablespoons of cornstarch, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Whisk these dry ingredients until they blend well. This mix is the base for our light pancakes. Set it aside for now. In another bowl, combine 1/3 cup of milk with 3 large egg yolks. Add 1 tablespoon of granulated sugar and 1 teaspoon of vanilla extract. Whisk this mixture until smooth. The yolks add richness, while the milk keeps everything moist. Next, gently add the dry mix into the wet mixture. Stir it carefully. It’s okay if some lumps remain. This will help our pancakes stay fluffy and airy. Now, take a clean bowl. Use an electric mixer to whip the 3 egg whites. Beat them until soft peaks form. Gradually add the remaining 1 tablespoon of sugar. Keep mixing until you see stiff peaks. This step is key for that soufflé effect. Preheat a non-stick skillet on low heat. Lightly grease it with butter. Use a ring mold or cookie cutter to help shape your pancakes. Pour about 1/4 cup of batter into the mold. Cover the skillet with a lid. This traps steam and keeps the pancakes fluffy. Cook for about 4-6 minutes. When the bottom is golden, remove the mold. Flip the pancake and cover again. Cook for another 4-6 minutes until both sides are golden. Once cooked, stack them high on a plate. Drizzle with maple syrup and add fresh fruits for a beautiful touch. Enjoy your fluffy, jiggly pancakes! To get that famous jiggly texture, follow these key steps: - Whip egg whites: Make sure to beat the egg whites until they form stiff peaks. This step is key for fluffiness. - Gently fold: When mixing the whipped egg whites with the batter, use a spatula to fold gently. This keeps the air bubbles intact. - Low and slow: Cook the pancakes on low heat. This allows them to rise slowly and stay fluffy. Here are some pitfalls to steer clear of: - Overmixing the batter: Mixing too much can deflate your batter. Leave some lumps! - High heat: Cooking on high heat can burn the outside while leaving the inside raw. Patience is key. - Skipping the lid: Covering the skillet helps trap steam. This steam is crucial for that soufflé puff. Make your pancakes look as good as they taste: - Stack them high: Create a tall stack for a dramatic effect. - Garnish smartly: Add fresh fruit like berries or banana around the stack. This adds color and texture. - Finish with syrup: Drizzle maple syrup on top for a sweet touch. A dusting of powdered sugar adds elegance too! Pro Tips Whip the Egg Whites Properly: Ensure your mixing bowl and beaters are completely clean and dry before whipping the egg whites to achieve the best volume and texture for your pancakes. Low and Slow Cooking: Cooking the pancakes on low heat allows them to rise beautifully without burning. Patience is key for that perfect soufflé texture. Use a Ring Mold: Utilizing a ring mold helps in achieving the classic tall shape of soufflé pancakes. If you don’t have one, a metal cookie cutter can work as a substitute. Experiment with Toppings: Feel free to get creative with toppings! Besides maple syrup, try adding whipped cream, chocolate sauce, or a variety of fresh fruits for added flavor and presentation. {{image_4}} You can change the taste of your pancakes easily. Try adding matcha powder for a green tea flavor. Simply mix in a tablespoon with the dry ingredients. Want something sweeter? Add cocoa powder for chocolatey pancakes. Use about two tablespoons for a rich taste. You can also add spices like cinnamon for warmth. Each flavor brings its own fun twist. Toppings can make your pancakes even better. Fresh fruit is always a hit. Use berries, bananas, or peaches for color and taste. A fruit compote is another great choice. Just simmer fruits with sugar until soft. Whipped cream adds a light touch, too. Drizzle maple syrup for sweetness. You can even sprinkle nuts for crunch. Mix and match until you find your favorite combo! Want to make these pancakes gluten-free? Swap the all-purpose flour for a gluten-free blend. Make sure it has a good binding agent. For a vegan version, use plant milk and a flax egg instead of eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit. These swaps keep the pancakes light and fluffy while meeting your dietary needs. To keep your leftover Jiggly Japanese Soufflé Pancakes fresh, store them correctly. First, let the pancakes cool completely. Then, stack them with parchment paper between each pancake. This step prevents sticking. Place the stack in an airtight container. Store it in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. When you want to eat your pancakes again, try reheating them gently. You can use a microwave or a skillet. For the microwave, heat them for about 15-20 seconds. Check if they are warm enough. If not, heat for a bit longer. For the skillet, use low heat. Add a small amount of butter and heat each pancake for about 1-2 minutes. This keeps them soft and fluffy. Freezing your pancakes allows you to enjoy them anytime. After cooling, stack the pancakes with parchment paper in between. Wrap the stack tightly in plastic wrap. Then, place the wrapped stack in a freezer-safe bag. Label the bag with the date. You can freeze them for up to a month. When you’re ready to eat, just thaw them in the fridge overnight and reheat as mentioned above. Enjoy your delicious pancakes anytime! Japanese Soufflé Pancakes are lighter and fluffier. They use whipped egg whites. This method creates a soft, airy texture. Regular pancakes are denser and flatter. The key to their fluffiness lies in the meticulous folding of egg whites into the batter. This gives them that signature jiggle. You can prepare the batter ahead of time. Store it in the fridge for up to 2 hours. However, for the best fluffiness, make these pancakes fresh. The whipped egg whites start to lose volume over time. If you want to save time, measure out your dry and wet ingredients ahead. Check the color of the pancakes. They should be golden brown on both sides. You can also gently press the top. It should spring back lightly. If it holds an imprint, it needs more time. Cooking on low heat is key for even cooking. Stack the pancakes high on a plate for a stunning look. Drizzle with maple syrup for sweetness. Add fresh fruit like berries or banana for color and flavor. You can also dust with powdered sugar for a nice touch. A dollop of whipped cream makes it extra special. Enjoy every fluffy bite! In this article, we covered the key ingredients, substitutions, and required equipment for making Japanese Soufflé Pancakes. You learned the step-by-step process, tips for the perfect texture, and ideas for delicious variations. Remember to store any leftovers properly and use reheating tips for the best taste. These pancakes are unique and fun to make. With practice, you’ll impress anyone with your jiggly creations. Enjoy the process and have fun serving these fluffy delights!

Jiggly Japanese Soufflé Pancakes

Fluffy and airy pancakes that are a delightful breakfast treat.
Print Recipe Pin Recipe
Course Breakfast
Cuisine Japanese
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 3 large eggs, separated
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon vegetable oil
  • to taste none butter for greasing the skillet
  • to taste none maple syrup for serving
  • to taste none fresh assorted fruit for garnish

Instructions
 

  • In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined. Set this dry mixture aside for later use.
  • In a separate bowl, whisk together the milk, egg yolks, 1 tablespoon of sugar, and vanilla extract until the mixture is smooth. Ensure all the ingredients are well integrated.
  • Gradually incorporate the dry flour mixture into the wet ingredients, stirring gently until just combined. Be mindful not to over-mix, as a few lumps are perfectly okay and will contribute to the fluffiness.
  • In a clean bowl, use an electric mixer to beat the egg whites until soft peaks begin to form. Gradually add the remaining tablespoon of sugar, and continue beating until the egg whites reach stiff peaks. This step is crucial for achieving the signature soufflé texture.
  • Carefully fold the whipped egg whites into the pancake batter in three batches, using a spatula. Gently incorporate the whites, ensuring you preserve the airy texture of the batter.
  • Preheat a non-stick skillet over low heat and lightly grease the surface with butter. Utilize a ring mold or a round cookie cutter to create uniform pancakes. For each pancake, pour approximately 1/4 cup of the batter into the mold, then cover the skillet with a lid to trap the steam for fluffiness.
  • Allow the pancake to cook on low heat for about 4-6 minutes. When the bottom is golden brown, remove the mold and use a spatula to carefully flip the pancake. Cover again and cook for an additional 4-6 minutes until both sides are golden brown and the pancake is puffed.
  • Once all pancakes are cooked, stack them high on a serving plate. Drizzle generously with maple syrup and arrange fresh assorted fruits decoratively around them.

Notes

Create an impressive tower with the pancakes, lightly dust them with powdered sugar for a touch of elegance. For indulgence, top with a dollop of whipped cream and finish with a sprig of mint on top for a vibrant color contrast.
Keyword breakfast, Japanese, pancakes, soufflé