Have you seen the famous Japanese Souffle Pancakes store “Shiawase no Pancake” (幸せのパンケーキ- Happiness Pancake)? Their Japanese souffle Pancakes look incredibly airy, fluffy and delicious! In Japanese, we call this kind of texture “Fuwa Fuwa” which is a mimetic word which means “Fluffy”.
I have tried to recreate that airy fluffiness and thickness without using a mould like I used for the “Extra Thick and Fluffy Japanese Pancake” recipe I posted a little while back. Also only required 5 ingredients!!
This famous pancake shop is said to have started in Osaka. The airy fluffy pancakes used to be often served after a wedding at the reception, and that’s where the pancake’s name “Shiawase” (Happiness) comes from. The pancake shop is very popular and the business has grown, so now there are several shops in both Osaka and Tokyo.
I first shared my version of soufflé pancakes in 2016, because I received an email from a lovely reader who was looking for a recipe for Matsunosuke’s Chiffon Pancake. Matsunosuke is a café famous for it’s apple pie and sweets 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.
When I first posted my original Soufflé Pancake recipe, I’d never been to these famous Japanese cafes so my recipe was my attempt to recreate something looks similar in terms of the texture and appearance of these unique desserts. Since I am updating some of my older recipes now, and I have now seen Shiawase no Pancake, I have changed and improved my original recipe that I first shared in 2016.
Making the meringue successfully is the most important step to achieve that airy and fluffy Soufflé Pancake. There are few point to remember to successfully achieve this:
1. Make sure you use fresh eggs. Older eggs do not froth up as well, and will simply collapse and
turn runny, losing those all-important air bubbles.
2. The separated egg white should be kept refrigerated till just before whipping.
3. All equipment used for frothing the egg white need to be fully dry and clean. Any trace of
liquid or oil will have a negative impact on your whipped egg white.
4. Add sugar in a little at a time. I recommend adding them in a little at a time over 2-3 separate
intervals. If the sugar is added in all in once at the beginning, it is difficult to incorporate
it into the mix, and you risk losing some of your airy egg white bubbles.
5. Add cream of tartar to stabilise the beaten egg white. A little bit of lemon juice or salt can
be used if you have or don’t like cream of tartar.
6. When the whipped meringue is added to the other oily mixture, add 1/3 of the meringue to the mixture, carefully folding the meringue into the mixture. Then add another 1/3 of the
meringue, and fold it carefully trying not to break the too many of your bubbles. Finally add
the remainder of the mixture into the meringue, again mixing carefully. Be very careful to not
overmix – stop as soon as it has just combined evenly.
Another important part to make this Shiawase no Soufflé Style Pancake is the cooking temperature. I used a Tiger brand electric cooking plate that I bought in Japan and brought back to Australia. Because you can preheat the cooking plate to a constant “keep warm” temperature, you can cook the pancake on a very low heat setting (below 160 degrees Celsius, or 320 degrees Fahrenheit).
The Japanese soufflé pancakes is best served immediately as it shrinks a bit. Then dusted with icing sugar and syrup or top with anything you like!
If you liked my improved Japandese souffle pancake recipe, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I see your wonderful creations!
- 2 egg(large) an egg weighed about 55g
- 15 g sugar
- ½ tbsp. mayonnaise
- ½ tbsp. milk
- 20 g flour
- ¼ tsp cream of tartar
- Separate the egg yolk and the egg white into two different bowls.
- Keep the egg white refrigerated until it’s ready to be whipped.
- Set the cooking plate temperature to a very low or keep warm setting.
- Place egg yolk into a mixing bowl, add milk and mayonnaise and mix well
- Sift the flour into the yolk mixture and mix well.
- Make the meringue: Take the egg white out of the fridge and add a cream of tartar.
- Whip the egg white until bubbles start to form.
- Add 1/3 of sugar (5 g) to the egg white and keep whipping until fine bubbles form.
- Add another 1/3 of sugar and continue to whip.
- Add the last 1/3 of sugar and whip until the foam becomes shiny and soft peaks start to form.
- Take 1/3 of meringue to the egg yolk mixture and fold it in.
- Add another 1/3 of meringue, and again carefully fold into the yolk mixture.
- Pour the yolk mixture into the meringue bowl and carefully mix it all together with a spatula.
- Drop a spatula spoonful of the batter onto a cooking plate, then top with an additional ½ spoonful on top of each pancake to help add height and cook it for 3 minutes.
- Flip them over after 3 minutes and then cook for a further 3 minutes or until both sides are browned.
- Dust with icing sugar and syrup, and serve immediately.