Japanese souffle pancake is incredibly airy, fluffy and delicious; in Japanese we call this kind of texture “Fuwa Fuwa”. This is such a great breakfast treat or dessert and it goes great with any kind of toppings! It also has a secret super ingredient that makes it the super fluffy texture that it is: Japanese mayonnaise! Luckily though, you can’t taste the mayo and it still tastes amazingly sweet and tasty.
I have quite a similar recipe for pancakes that are Extra Thick and Fluffy and these were really popular, so I thought I would make another variation of delicious Japanese pancakes. When we posted the extra thick and fluffy Japanese pancake recipe, I received an email from a lovely reader who was looking for a recipe for Matsunosuke’s Chiffon Pancake. Matsunosuke is famous for an apple pie and sweets cafe produced by Akiko Hirano. There are a few of these cafes in Japan and I believe there is one in New York as well. I don’t know the actual recipe and I’ve never eaten the Matsunosuke pancakes before but I decided to try and make something as similar as I could.
By adding mayonnaise you can make the pancakes a lot fluffier and airy. You should also separate the yolk and egg whites then beat up the egg whites then fold it into the batter last instead of just adding the egg as whole. Then once they’re cooked you can add whatever toppings you like! Ice cream, bananas, icing sugar, maple syrup, and strawberries are just a few suggestions! I hope you enjoy!
- 2 eggs
- 100 g plain yoghurt
- 30 g icing sugar
- 10 g Japanese mayonnaise
- 70 g self raising flour
- 5 g baking powder
- 1 tsp lemon juice
- Separate the egg yolk and the egg whites into two different bowls.
- Add the yogurt, icing sugar, and mayonnaise to the yolk and mix them together well.
- Sift the flour and baking powder into the yolk mixture and mix well.
- Add lemon to the egg whites and beat them until form peak.
- Fold the egg whites into the yolk and flour batter (be careful not to over mix just fold it in with a spatula).
- Drop a spatula spoonful of the batter into a non-stick frying pan or sandwich maker (I used a sandwich maker) and cook it for 2 minutes.
- Flip them over after 2 minutes and then cook for a further 2 minutes or until both sides are browned.
- Serve with any syrup and toppings you like.