- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Total Time: 40 mins.
- Yield: 6 1x
Japanese Pancakes are thick, soft pancakes just like little soufflés, perfect for your weekend breakfast. It is light and airy on the inside, and golden and crispy on the outside; serve them up with whipped butter, a dusting of icing sugar, maple syrup, and your favorite toppings. Check out the step-by-step recipe and you’ll get the best Japanese soufflé pancakes.
- ¾ cup all-purpose flour
- 2 eggs (egg white and yolk separated)
- ½ cup milk
- ¼ cup powdered sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- Electric hand mixer
- Non-stick pan
- Round Pastry Rings (at least 1.5 inches in height and 3 inches wide)
- Gather the dry ingredients.
- In a wide bowl, sift together the flour, baking powder, and salt. Keep it aside.
- Now, separate the egg yolks and egg whites.
- In another bowl, whisk the egg yolks with powdered sugar using an electric hand mixer until creamy and frothy.
- Then stir the milk and vanilla extract.
- Add the flour mixture to the egg yolks and whisk until well combined. Do not overmix.
- In a medium bowl, whisk the egg whites using a hand mixer for about 2 minutes until stiff peaks form.
- Put the egg whites mixture into the egg yolk mixture, mix and fold together until the ingredients are combined well and there should be no lumps remain. Do not overmix.
- Then with the cooking spray, lightly spray the round pastry ring moulds.
- Heat a non-stick pan or skillet over medium to low heat.
- Gently spray with cooking oil and place the moulds in the middle of the skillet depending upon the size of the skillet.
- Using an ice cream scoop or measuring cup, fill each mould of the pancake batter onto the pan. Do not overfill them.
- Cover the skillet with a lid and cook for 8 to 10 minutes over medium to low heat until until the bubbles start forming at the top of the ring molds and look dry and golden around the edges.
- Using a spatula, carefully flip the pancakes with the ring mould.
- Cook for 5 more minutes by covering the skillet with a lid again.
- With the help of a tong, gently remove the pancake from the moulds and transfer it to a serving plate.
- Repeat the same with the remaining batter.
- Serve with maple syrup, whipped butter, or with a dusting of icing sugar.
- You may also add some fresh berries or some chopped nuts for some extra flavour!
- Gently stir the pancake batter, especially when adding the egg whites. You need to check that the air must remain in the batter.
- Try to use milk at room temperature, so that the batter does not clump.
- Make sure, not to over-mix the batter else your pancake turns out flat and does not turn fluffy.
- Always cook these pancakes very slowly on low heat over a longer time. This ensures the pancakes are cooked inside nicely. It also prevents over-browning or burning outside. If you’re making it at high flame, it will be raw inside. This process tests your patience level.
- Fill the batter into each ring mould till about a ½ cup, otherwise, the pancake batter might spill over as it cooks and will make a big mess.
- Instead of using vanilla extract, you can try almond extract, rose, strawberry, and some other to change the flavor of these pancakes.
- I would suggest, use round pastry moulds or cake rings to get a better shape and texture, but make sure they must be at least 1.5-inches in height and 3 inches wide.
- You can store them in an airtight container in the refrigerator for up to 2 days, if you have any leftover pancakes. Reheat them in the oven before servings. Place them on a baking sheet and reheat them in the oven at 200°F for about 5 to 10 minutes.
- Category: Breakfast
- Cuisine: Japanese
Keywords: No bake Pancakes Recipe, Easy Homemade fluffy Japanese Pancakes, How to Make Souffle Pancakes