Japanese Souffle Pancake

With a lot of time on hand at home, I decided to finally try my hands at making Japanese souffle pancakes. Looking at multiple videos and blogs, the methods and ingredients to make the pancakes look simple enough. However, I am quite sure that it would be quite different from my favourite Grams pancake.


So first of all, the ingredients we need include the following: ( makes 6 pancakes)

4 eggs

3 tablespoons fresh milk

1/2 teaspoons banana essence

1/2 cup of flour ( about 60 grams)

1 teaspoon of baking powder

4 tablespoons of sugar

Oil for greasing the pan


First, separate the egg yolks and the egg whites


Add milk to the yolks


Add the essence to the yolks


Whisk the yolks until thick and frothy. You should see a lot of bubbles.


Add in the flour and baking powder and whisk till they are combined thoroughly. However, do not over whisk as the pancakes will be flat.


Next, start whisking the egg whites and add the sugar by small portions every 2 mins.


Whisk until the egg white has developed peaks and does not fall on your head. Do not over whisk as it will cause the whites to separate from the rest of the ingredients.


Start by adding 1/3 of the whisked egg whites to the yolk mixture and mix them thoroughly.


The result should be light and fluffy like this. Add another 1/3 of egg whites to this and continue to mix but this time round fold it in lightly to prevent breaking the air bubbles.


Lastly, add this mixture to the rest of the egg whites and mix them softly to keep as much air bubbles as possible. With more bubbles, the pancakes will be fluffier.


Oil your pan at low heat so that the entire pan is the same temperature. There should not be big blobs of oil so remove any excess oil.


I used a ziplock bag to pipe the mixture onto the pan for a nicer shape.


You should try to space them out so that you have some space to flip them later


Cover the pan as you need to steam cook the inside of the pancake. My flat pan does not come with a cover so I made do with my steamer cover. Drip a couple of water droplets onto the empty space in the pan to give your pancakes some moisture while it steams and cooks


Depending on your pan, the pancakes take about 6 to 8 mins to cook on each side. You can try by lifting the side to see if it has turned brown before flipping them to the other side. Overcooking them will cause them to deflate, and undercooking will result in a raw pancake inside so this is a vital process of making the pancakes successful.


My first plate was done and they looked ugly but taste ok. It was not as fluffy as I would like them to be but at least they were cooked and not flat. The shape also needed more work. I guess a mould would help. I topped my pancakes with whipped cream, fresh strawberries, blueberries and a drizzle of honey. For my nephew who tried them the first time, he said they were perfect.


So I decided to make some caramelised bananas as toppings for the 2nd batch of pancakes with a simple recipe. Melt 20 grams of butter in a pot and to that add about 4 tablespoons of sugar.


Stir the mixture until it turns a pretty caramel brown. I did a bit of a trial and error so if the mixture is too dry, add butter but if too wet, add slightly more sugar.


Add sliced bananas to the mixture and cook and stir the bananas until they are well coated by the caramel and the bananas are slightly soft and turned a darker yellow and you can turn off the fire for the topping to cool.


My 2nd batch of pancakes was slightly overcooked so they were a bit more deflated than the 1st plate. I added the caramelised bananas and they were just heavenly. Both versions would have been perfect with a scoop of ice cream as well.

I would say the first try is quite a success although it would take more practice to make pancakes the perfect shape and height.








Author: elizbeartravel

A human bear who loves travelling, eating and cooking

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