Jazz up your breakfast by switching plain, old pancakes to souffle pancakes! These souffle pancakes are soft, fluffy and will melt in your mouth. Alternatively, pair the pancakes with ice cream for a wonderful dessert. These pancakes are most commonly seen in Japanese fusion restaurants like Miam Miam and Hoshino Coffee. They do require some effort to make and patience while cooking, but the results are very rewarding! Read to the end for some tips on how to ensure your souffle pancakes are a success.
Separate egg whites and yolks.
Tip: Use room temperature eggs so that the egg whites can whip up more easily.
In the bowl with egg yolks, add milk, melted butter & vanilla extract, and mix well.
Add cake flour (and baking powder if you prefer).
Note: If done right, the pancakes should be fluffy enough without using baking powder. But you can use baking powder if you want to ensure your pancakes are extra fluffy.
Combine flour well until a sticky batter forms.
In the mixing bowl with egg whites, add cream of tartar and beat egg whites till foamy.
Then add half the sugar and beat egg whites for a while.
Add the rest of the sugar and beat egg whites until stiff peaks form.
Your meringue is ready when it can form stiff peaks like the above.
Fold half the meringue into the batter.
Tip: Be gentle when folding otherwise the air within the meringue will escape and the pancakes will not be light and airy.
Add the other half of the meringue and fold gently until well combined.
For more aesthetically pleasing pancakes, you can use ring moulds like the above. Grease them well with oil or butter so the pancakes can be removed more easily after cooking.
Tip: Try not to use overly tall ring moulds otherwise the pancakes will take too long to cook.
Heat frypan over medium-low heat and grease with butter. Add ring moulds into frypan and fill each mould with batter until 2/3 full.
Cover the pan with a lid and cook for about 5-7 minutes until the surface is dry.
Flip pancakes over and cook for another 2-3 minutes until the underside is golden brown. Remove pancakes from pan and allow them to cool before gently pushing the pancakes out of the mould.
Serve with butter and honey, or pair with ice cream to finish off as dessert.
Souffle pancakes – soft, cottony and heavenly pancakes that melt in your mouth.
IMPORTANT TIPS FOR SUCCESSFUL SOUFFLE PANCAKES:
1) Beat your egg whites to the right consistency (stiff peak stage): If your egg whites are underbeaten (soft peak stage), the resultant pancakes will not be as voluminous and fluffy than it should be. If your egg whites are overbeaten, the resultant pancakes may be dry and dense.
2) Fold the meringue into the batter gently: Folding the meringue too quickly and roughly will cause the air inside to collapse, causing the pancakes to be less light and airy than it should be.
3) Use gentle heat (medium-low heat): If the heat is too high, the outside of the pancakes will cook too fast and the inside will not be cooked. By the time the inside is cooked, the outside might be burnt.
4) Cover the pan with a lid while cooking: This will prevent moisture from escaping, ensuring that the pancakes remain moist instead of becoming too dry.
DIY: ~$2.46 (for 6-7 pancakes)
Dine Out: ~$8.80 (for 1 pancake @ Miam Miam)
Souffle Pancake
Ingredients
- 4 large eggs $0.80
- 100 g cake flour $0.30
- 60 ml milk $0.175
- 30 g melted butter $0.719
- 60 g sugar $0.091
- 1 tsp cream of tartar $0.126
- 1 tsp vanilla extract $0.25
- 1 tsp baking powder optional
Instructions
- Separate egg white and yolks into 2 different bowls. Note: Use room temperature eggs so that egg whites whip up more easily.
- In the bowl with egg yolks, add milk, melted butter and vanilla extract. Mix well. Add cake flour (and baking powder if you prefer) and combine evenly until a sticky batter forms.
- Note: If done right, the pancakes should be fluffy enough without using baking powder. But you can use baking powder if you want to ensure your pancakes are extra fluffy.
- In the bowl with egg whites, add cream of tartar and beat egg whites till foamy. Then add half the sugar and beat egg whites. Finally, add rest of the sugar and beat till stiff peaks form.
- Fold half the meringue (beaten egg whites) into the sticky batter gently. Add rest of the meringue and fold gently until well combined.
- Note: In order to get a light and airy souffle pancake, it is important to fold the meringue gently to prevent air from escaping.
- Heat a frypan over medium-low heat and grease with butter. Grease 3-4 ring moulds with oil or butter and place them into the frypan. Fill each mould with batter until 2/3 full.
- Note: Avoid using a ring mould that is too tall otherwise the pancakes will take too long to cook.
- Cover the frypan with a lid and cook for 5-7 minutes, until the surface is dry. Remove the lid and flip pancakes over. Cook for another 2-3 minutes until the underside is golden brown. Remove pancakes from pan and allow them to cool before gently pushing them out of the mould. Serve with honey & butter or ice cream.
