Japanese soufflé pancakes recipe to try with the kids for Pancake Tuesday 1 month ago

Japanese soufflé pancakes recipe to try with the kids for Pancake Tuesday

So delicious.

I love making pancakes. Aside from French toast it's my favourite thing to whip up with the kids.

While I'm usually a stickler for staying through to my tried and true crepe recipe I'm always open to trying out new recipes and this one for Japanese Soufflé Pancakes in particular is on my list.

Pancake Tuesday lands next week February 25 and parents across the country will be legging it to the shops this weekend to make sure they got all the ingredients they need for perfect pancakes.

I usually pop to Aldi as it's the closest supermarket to me and they are already stocking their shelves with pancake mix and syrup so that takes the stress off me.

If you would like to try recreating Japanese Soufflé Pancakes all you need are the following ingredients;

Ingredients
2 x Eggs (separate yolks and whites).
1 1⁄2 tbsp. Whole Milk
1⁄2 tsp Vanilla Extract
30g Plain Flour
1⁄2 tsp Baking Powder
3 tbsp. Caster Sugar.
Vegetable Oil, to cook
Icing sugar
Whipped cream
Raspberries
Mint leaves.

To start off add the milk, egg yolks, vanilla and 1 tbsp of caster sugar into a bowl. Beat with a large whisk until thick, smooth and creamy. Sift the flour and baking powder, then fold into the yolk mixture.

Then in a separate bowl, whisk the egg whites until they turn pale white. Slowly, add 2 tbsp. of caster sugar, whisking as you go. Continue to whisk until the egg whites are glossy and hold a stiff peak shape when you remove the whisk.

Put your frying pan, with the 4 crumpet rings, on the lowest heat possible. Lightly coat the pan and rings in a little oil and leave to heat up while you continue making your mixture.

Using a metal spoon, lightly fold the whisked egg whites into the yolk mixture, folding gently ensuring you keep a light, fluffy texture.


Gently pile 3 tablespoons of mixture into each ring. Leave to cook for 5 to 6 minutes until the pancakes have risen and firmed enough to be able to carefully flip over in the ring.

Cook for a further 3 to 4 minutes and then ease the pancakes out of their rings – run a sharp knife down the sides if you need to loosen.

To finish plate up your pancakes, dust with icing sugar and serve with whipped cream, raspberries and mint leaves.

And there you have it, delicious home made pancakes with a little extra flair for family breakfast with a twist.