Japanese souffle pancakes
If you enjoy a plate of good old-fashioned buttermilk pancakes, then you simply must try this recipe! It takes the delicious experience of light, fluffy batter to the next level, with super thick layers that are more reminiscent of an actual cake, and they’re oh so good! Serve them plain, with a dollop of butter or a drizzle of sweet maple syrup and a handful of berries for an extra special treat. Whether you’re after a snack or the perfect way to start the day, these are it.
What are they?
A Japanese pancake is all about the eggs, with a texture like fluffy clouds and a rich flavour made possible by separating the egg whites from the yolks. The whites are then whisked into a thick meringue, and once it’s all put together, the air bubbles within hold the whole thing together.
How to make souffle pancakes
These fluffy pancakes might be thick, but they’re so soft that you won’t need any more than a gentle stroke of a fork to slice through the thick patty. Unlike traditional pancakes, which most of us eat anywhere from 2-3 of, souffle pancakes are filling and huge, so you’ll only need one per serving. Also, don’t forget that this recipe makes 6 total pancakes, so you might need to multiply or divide the ingredients depending on the number of people you have to feed.
Preparation time: 15 minutes
Cooking time: 20 minutes
- ½ cup cake flour (all-purpose works too)
- 4 eggs
- 4 tablespoons water
- 4 tablespoons granulated sugar
- 3 tablespoons whole milk
- 2 tablespoons cannabis-infused canola oil
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- Large frying pan with lid
- Mixing bowls
- Electric mixer
Separate the egg whites from the yolks into 2 mixing bowls.
Place the bowl that contains the egg whites into the freezer.
Add the milk and vanilla to the egg yolks, using a whisk to combine the ingredients until they are smooth and frothy.
Slowly sift the flour into the bowl, gently whisking the powder into the liquid as you go. Set this bowl aside for now.
Grab the egg whites from the freezer and start beating them with an electric mixer on low until the mixture turns a pale white colour.
Now, pour in 1/3 of the granulated sugar at a time, followed by half of the cooking oil, blending both ingredients into the batter.
It’s time to turn up the speed so that you can beat the egg whites into a thick white froth. You’ll know that it’s done once you see stiff peaks form onto the mixture.
Warm a frying pan over medium heat with a small amount of the remaining oil, and while you wait, you’ll need to fold together the batter.
Add half of the egg yolk to the egg whites, using a spoon to gently fold them into one another.
Now add the last bit of egg yolk to the mix and repeat until it’s folded together but not overmixed. Stirring the batter too much will pop those precious air bubbles, and we need those.
Cook 3 pancakes at a time with the lid on, using a ladle to spoon the thick mixture into the frying pan.
Fry the pancakes for 6 minutes before adding 1 tablespoon of water to the pan.
After 2 minutes, add 1 more tablespoon of water to the pan and then cover it all up again with the lid.
Use a spatula to gently flip each of the pancakes.
Add another tablespoon of water, followed by the lid, and then cook the pancakes for another 6 minutes.
Pour the last bit of water into the pan and leave the cakes to steam for 2 more minutes.
Place the cooked pancakes on plates, and then cook the remaining 3 pancakes by repeating steps 11 through 16 again.
Serving and storage
Souffle pancakes should always be served hot because once they’re in the fridge, they have a tendency to deflate and then they’re nearly impossible to thoroughly reheat. However, if you have some batter leftover, it can be wrapped in plastic and then stored in the fridge for a day or two until you’re ready to make some more. It just might need another good whipping to ensure all the bubbles are there.