Recipe: Yummy Souffle pancake

Recipe: Yummy Souffle pancake Delicious, fresh and tasty.

Souffle pancake. Super airy and fluffy, this Souffle Pancake (スフレパンケーキ) is like eating cottony clouds, but even better with homemade whipped cream and fresh berries! These Japanese-style Souffle Pancakes are incredibly light and fluffy. I found that the baking powder changed the texture of the souffle pancakes, making them more cake-like.

Get the recipe from Food & Wine.

This vegan souffle pancake recipe is inspired by the popular Japanese Souffle Pancakes which are super fluffy and thick.

This version is egg-free, dairy-free and even easier to make than the original.

You can have Souffle pancake using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Souffle pancake

1. It’s 2 of egg yolk.

2. It’s 15 g of plain yogurt.

3. Prepare 60 ml of milk.

4. Prepare 50 g of cake flour.

5. It’s 5 g of corn flour.

6. It’s 6 of egg white.

7. You need 4 tbsp of Caster sugar.

8. Prepare 1/2 tsp of Cream of tartar.

9. You need 1 tsp of vanilla extract.

Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg.

Making souffle pancakes is basically like adding meringue into pancake batter.

While it seems like an easy concept, it can be tricky to execute.

See more ideas about Food, Souffle pancakes, Souffle.

Souffle pancake instructions

1. Mix egg yolk and plain yogurt, in the mean time heat milk until just started to boil. Slowly add hot milk into egg mixture and stir well to avoid any lumps.

2. Add sifted cake/corn flour. Heat the mixture with low heat) stir the mixture until become a thick paste..

3. Make meringue by beating egg white and cream of tartar until foamy. Slowly add caster sugar until observe a stiff peak meringue.

4. Fold the meringue into flour paste mixture.

5. Prepare a pan under low heat. Make paper ring mold (4 inch diameter/2inch height).

6. Fill the pancake batter into paper mold, add small amout of water in the pan, cover with a lid. Leave it for 4 min then flip over to cook on another side for 4 min.

7. Remove paper mold. Serve warm with honey and whip cream..

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Japanese-Style Soufflé Pancakes (Gluten Free, Paleo).