Jiggly Japanese pancakes are airy, soft and super delicious. Marc abed recipe will teach you how to make this wonderful Japanese Soufflé pancakes simply in 20 Minutes. Japanese Soufflé pancakes are my favorite pancakes ever.

WHAT ARE JAPANESE PANCAKES ?

These fluffy pancakes are very famous in Japan and all over the world. The ingredients for these Japanese pancakes are pretty much same as regular pancakes but the beaten egg whites are the secret ingredient. The air bubbles created from the egg whites hold their shape inside the batter which actually makes the pancakes super soft, fluffy and airy.

INGREDIENTS

60 grams plain flour
40 grams Milk full fat
1 tsp vanilla essence
20 grams Vegetable oil
50 grams Cream of tartar
Nonstick cooking spray
4 egg yolk
6 Egg white
80 grams Sugar

EQUIPMENTS

Nonstick cooking Pan
Medium size bowl
Baking cooking ring
Spatula
Whisk

METHOD OF COOKING 
Step 1

Place the egg yolk, sugar, Vanilla essence and Vegetable oil in a large bowl. Whisk properly together until everything is well combined. Then strain the flour and continue mixing leaving no lumps at all. Beat the egg whites, sugar and cream of tartar in another large bowl using the whisk until the sugar dissolves, then in an electric mixer on medium-high speed until stiff peaks form, about 5 minutes. 

Step 2

Place the flour mixture into the egg white mixture using only one-quarter and whisk until everything is well incorporated. Then gently add the rest of the egg white mixture and fold using the spatula gently until all is combined (take care do not to over mix). 

Step 3

Lightly spray the inside of 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray with the butter paper (watch the video recipe for more details) and coat the skillet with nonstick cooking spray. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Poor in 2 table spoon of water next to the ring. It will help the soufflé to steam. Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes.

Step 4

Then remove the ring then the butter paper and carefully flip the pancakes with a spatula. Cover again and cook until golden on the other side, about 5 minutes more. Transfer to a plate and Serve with mix berries, maple syrup or creme anglaise. The pancakes should be eaten before they deflate.

DID YOU MAKE THIS RECIPE?

Please let me know how the Jiggly Japanese pancakes turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marcabed

20 replies on “Jiggly Japanese pancakes”

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