three souffle pancake served on an oval plate dusted with icing sugar and syrup
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4.1 from 43 votes

Japanese Souffle Pancake

Airy fluffy Japanese souffle pancake recipe
Prep Time15 mins
Cook Time6 mins
Total Time21 mins
Course: Breakfast, Snack
Cuisine: Japanese
Keyword: fuwafuwa pancake, Japanese souffle pancake, souffle pancake
Servings: 2 people
Calories: 156kcal
Author: Shihoko | Chopstick Chronicles

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

*Toppings are not calculated into the calories of the recipe.
*This recipe makes about 6 small pancakes (approximately 10cm/3.9inch in diameter)
*ingredients photo in the post above is indication only( there is only one egg yolk showing but I used two egg yolks)

Nutrition

Serving: 3pancakes | Calories: 156kcal | Carbohydrates: 15g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 165mg | Sodium: 88mg | Potassium: 122mg | Sugar: 7g | Vitamin A: 240IU | Calcium: 25mg | Iron: 1.2mg