Friday, August 4, 2017

Soufflé pancake (スフレパンケーキ): Japanese style fluffy pancakes

You may fall in love with this cute pancake from many cafe, and yes, me too ^^. I really want to recreate it at home.



Soufflé pancake is a pancake that fluffy and very light, as Soufflé, main point for making this pancake is separating the egg yolk and white, then whip the egg white with sugar to make meringue.
Sound easy, right? But there are many problems that you will face, burnt, flat or under cooked. 
 I just spent all time of my last week on playing with it, haha. Started by simple pancake, load of reading, too many flat and burnt pancakes!!! I really wanted to have the recipe that is foolproof, easy and the most important thing delicious ^^.
Finally, I comes to this conclusion, it's simple and easy to make. The points that you have to pay attention to are

1. Freeze the egg whites, as the egg white will be the lifting agent in the recipe, all you need is to make it firm. Cold egg white will be harder to whip but, it will hold the air bubble a load better than room temperature one. Please follow this step for firmer and better volume (no more flat pancake, YES!)

2. Using deep frying pan with lid, or hot plate (again with a lid) with temperature control.
I have a point here, as I tried the recipe with many pan, -*-. You need low heat and steam to cook the pancake. Higher heat, your pancake will burn, and undercooked inside, and without a lid the pancake will dry. 

3. Don't omit the acid (cream of tartar or lemon juice) in the meringue making, as your egg white is very cold and you need longer time to whip the egg white, the acid will slow down the coagulation process, and you will be able to whip more air into the meringue, means you will have lighter meringue.

If you follow these steps, you will get delicious, light and very fluffy Soufflé pancake ^^.
If you have larger frying pan, you can double the recipe to make more pancakes, or make a load of it and warm it before using, as the batter that made with meringue can't stand long waiting time.
Serve this delicious fluffy pancake with whipped cream, fruits and a lot of syrup, it will make you very, very happy!!!!!

Recipe: Souflle pancake
สูตรภาษาไทย: ซูเฟล่แพนเค้ก
日本語のレシピ:ふわふわスフレパンケーキ
Youtube: ซูเฟล่แพนเค้ก, Souflle pancake, スフレパンケーキ




 Soufflé pancake 
Makes 3 pancakes


2 tbsp ....................... Warm milk
1tbsp ........................ Unsalted butter, melted
2 ............................... Eggs
.................................. Pinch of salt
1/4 tsp ...................... Cream of tartar (or 1/2tsp lemon juice)
1 1/2 tbsp ................. Granulated sugar
3 tbsp ....................... Cake flour
1/2 tsp ...................... Baking powder
1/2 tsp ...................... Vanilla extract
1 tbsp ....................... Unsalted butter, for frying

For serving
................................. Sweetened whipped cream
................................. Fruits
................................. Syrup



 Mix milk and melted butter together, and let it cool to room temperature before using.


 If you don't have molds, making it by folding aluminium foil into 8.5x4 cm round molds, brush with butter and line inside of the molds with baking paper.


 Separate the eggs.



Tip: This is very important!!!

Freeze the egg whites for 10 minutes.


 Mix milk and butter mixture into the egg yolks, sift the flour and baking powder into the bowl.


 Mix in the vanilla extract, and set aside.


 When the egg white is ready.
Beat the egg whites with cream of tartar (or lemon juice) and salt until foamy.
Whip the egg white while adding the sugar gradually.


 Beat until firm peaks formed.


 Fold 1/3 of the meringue into the egg yolk mixture.


 Don't have to be smooth, just to lighten up the mixture.


 Pour the mixture back into the meringue bowl.


 Fold until fully combine.


 Preheat a deep pan over low heat (using hot plate is recommended, as you will be able to control the temperature), about 150C.
Put the butter into the pan.
Place 3 molds into the pan.


 Spoon the batter into the molds.


 Cover and cook for 10-13 minutes.


 Gently turn the pancake upside down.


 Cover and cook for 10-13 minutes.


Gently remove from the pan.


Serve with lot of fruits and sweetened whipped cream.



Soufflé pancake (スフレパンケーキ)
Japanese style fluffy pancakes

4 comments:

  1. Wow!!! I like it, looks delicious,I will try it later..thanks for sharing.

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    ReplyDelete
  2. Very best articles, I'm happy to read it, Beautiful nice and useful! Thank you very much.

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  3. What would be the best way to reheat the pancakes?

    ReplyDelete

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