Japanese Soufflé pancakes are different from typical or normal pancakes. Japanese Soufflé pancake is like the mini version of a sponge cake; very fluffy, airy and tall. It isn’t just served as breakfast but as dessert as well or even a snack when you feel like having one. Japanese soufflé pancake is similar to a chiffon cake or soufflé as the name implies.

Ingredients

1/4 cup flour
1/2 tsp baking powder
2 tbsp sugar
1 tbsp oil
2 large eggs
11/2 tbsp whole milk
1/4 tsp vanilla extreact
2 tbsp water

For whipped cream and topping;

1/2 cup heavy whipping cream
11/2 tbsp sugar
1 tbsp confectioners sugar
fresh strawberries

Procedure

To make this delicious and mouth-watering Japanese soufflé pancake, follow the step-by-step guide below:

First prepare an ice bath; put ice cubes and water in a large bowl and place a clean medium bowl on top of the ice water. Add heavy whipping cream and sugar to the medium bowl to keep them cold. Whisk on high speed until medium to firm peaks form. The cream should not be runny but soft, and firm instead. Keep the whipped cream chilled until you are ready to serve the pancakes.
Separate 2 large eggs into whites and yolks in two different bowls. Put the bowl with the egg whites in the freezer for 15minutes.
Next, add whole milk and vanilla to the yolks, whisk until its thick and frothy. Add flour and baking powder and combine properly without over mixing and set aside.
Bring out the egg whites and start beating until opaque and frothy. Slowly add sugar and increase the speed of your mixer and beat until it is firm and has a glossy texture.
Heat your non stick pan overt the lowest heat and brush with oil and wipe-off any visible thing with a paper towel.
Now, gently and carefully fold in the the mixture into the yolk mixture with a whisk until well combined.
Place one scoop of batter and make a tall heap in the pan, do this in three place depending on how large your pan is. Add another scoop on each heap of placed batter.
When the surface of the batter is slightly dry, add another scoop on the previously placed batters making it a total of tree scoops each. Add 1 tbsp of water in spaces inside the pan and cover. Allow to cook for 6-7 minutes or depending on the temperature of your pan.
After 2 minutes, add another scoop each batter making sure to stack them high. if there need for more water, you can add a little and close the pan again.
After 6-7 minutes have passed, open the lid and flip the pancakes for the other side to cook. Be careful not to break them in the middle. pour another tbsp of water and cook for about 4-5 minutes until they are nicely browned and there you have your Japanese soufflé pancake.
Place the whipped cream on the pancakes and top with the fresh strawberries. You can drizzle some maple syrup which is optional as well.