Fluffy Japanese Souffle Pancakes (#スフレパンケーキ)

Fluffy Japanese Souffle Pancakes

  20 mins  Cooking - Free food icons15 mins  Client, dinner, eat, food, man, meal, restaurant icon 2 servings 
Course: Main (Breakfast/ Dessert)
Cuisine: Japanese



  • ½ Cake flours (70g)
  • 1 t-sp baking power (4g)
  • 2 eggs
  • 200ml full cream milk
  • 6 t-sp sugar
  • 6 t-sp butter


  Sauce and seasoning

  • 3 drops of yuzu sauce
  • Maple syrup


Bakery svglinecolor recipe book icon - Bakery Icons 2017 Steps by step

1. Separate the egg yolks and egg whites

2. Add the yuzu sauce to the egg white with the sugar, beat the egg whites until you find they turn into stiff peaks form 

3. Mix the milk and the egg yolks in a separate container, whisk until they are thick and frothy.

4. Sift the cake flour and baking powder into the bowl

5. Take ⅓ of egg whites and add to the egg yolk mixture, repeat this process slowly until they are smoothly blended

6. Heat the large non-stick frying pan with the lowest heat and brush with a thin layer of butter

7. You're suggested to use a scoop to transfer the mixture to the pan for the best evenly shape, but a large table spoon will do if you do not have one.

8. Pan fry 1 mins on each side, by making sure they turn into beautiful golden colour

9. When the pancake is ready, you can easily move the pancake

10. Place some strawberries or bananas on top with your favourite syrup


Bright, idea, lamp, tips iconStep's secret tips:

  • The souffle pancakes can only be super airy with sufficient air bubbles to hold their shape, make sure the container is dry before you beat the egg white for the best result. The perfect result is when you lift up your whisk and the egg whites go straight up firmly, but the tip of egg whites bend over like a taking a bow.
  • You can simply replace the cake flour and baking powder with a box of Pancake mixture
  • Yuzu sauce is not necessary, a few drops of lemon juice can also hep the egg white becomes glossier and firmer

Pancake Yuzu Sauce

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