Japanese Soufflé Pancakes

The Japanese Soufflé Pancakes are my favourite pancakes. It is soft and fluffy, I can never refuse the Japanese Soufflé Pancakes. There are so many different flavours and toppings. Strawberry, Matcha, Chocolate… and this Blueberry Japanese Soufflé Pancakes is so far my favourite at all time. I love the freshly made cream topping and maple syrup drizzle combined with the blueberry sauce.

Do I Have to use Baking Powder for Japanese Soufflé Pancakes?

No, you do not have to. Using baking powder is one option. This Japanese Soufflé Pancakes Recipe does not include baking powder. If you prefer to use 100% natural ingredients, try this one out. It is also good for kids.

Prep Time: 10 Mins
Cooking Time: 12 Mins
Total Time: 25 Mins
Serving: 1

Ingredients:

Heavy Cream: 1 cup
Sugar: 1 tbsp
Eggs: 2 large
Flour: 4 tbsp
Milk: 2 tbsp
Sugar: 2 tbsp
Vanilla Extract: 1 tsp
Lemon Juice: 1 tsp
Cooking Oil: 1 tsp
Blueberry Sauce: 1 tbsp and 1 tsp
Fresh Blueberries: 1/4 cup
Maple Syrup: 1 tbsp
Icing sugar: 1 tsp
Mint: 3 leaves for garnishing

Instruction:

1. Mix 1 cup heavy cream and 1 tbsp sugar in a mixing bowl. From low to high speed till it becomes wiped cream. Then cover and refrigerate.
2. Separate 2 eggs whites and yolks in 2 mixing bowls.
3. Add 1 tsp lemon juice to the egg whites, and beat for 3-5 mins until it becomes shiny foam.
4. Then in the egg yolk bowl, add flour, milk, sugar, vanilla extract, and mix well.
5. Add 1/3 egg white foam into the batter, mix gently.
6. Repeat the process, until all the egg whites and the batter mixed well.
7. In a pan, brush cooking oil on low heat. Add 2 spoons mixture in the pan for 1 pancake. Repeat the process to make total 3 pancakes. Then cover with lid for 2 mins.
8. Add another 2 tbsp batter on top of each pancake.
9. Add 1 tbsp water along the edge of the pan, then cover for 5 mins.
10. Then flip the pancakes over, and add 1 tbsp water along the edge of the pan, and cover for 5 mins.
11. Once it is done, place 3 pancakes on top of each other in a plate.
12. Add 1 scoop of freshly whipped cream on top, then add 1 tsp blueberry sauce.
13. Add another layer dipped cream and top with 1 tbsp blueberry sauce, then garnish with mint.
14. Place the fresh blue berries around the pancakes.
15. Shift the icing sugar over the blueberry pancakes.
16. Finally, drizzle some maple syrup. Ready to serve.

Tips for Japanese Soufflé Pancakes:

• Over beat egg whites will cause big bobbles in the pancakes, and the pancakes would taste chewy.
• Over mix the eggs whites foam and the batter will deflate the pancakes. So be gentle, and fast at the same time.
• Use low heat to prevent the burning of the pancakes.
• If you would like to know how to make the blueberry sauce, please click here.

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