Japanese soufflé pancakes.Waffle batter might be made ahead and refrigerated for later use. Store in an hermetic container within the fridge for as much as 5 days. Before utilizing, stir nicely. Some discoloration and graying can happen. Stirring will cause this discoloration to go away. 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! Get the recipe from Food & Wine. They are almost soufflé-like in consistency thanks to folding egg whites into a batter that is cooked in a round mold.

Here's what you need: egg yolks, sugar, milk, pancake mix, egg whites, butter, syrup, assorted berry. For any unfamiliar readers, soufflé pancakes are a rising trend in Asia—pun intended. Souffle pancakes are characterised by their liberal use of eggs and whipped egg whites in the batter to create the signature fluffly, cloud-like texture. You can have Japanese soufflé pancakes using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Japanese soufflé pancakes

It's 2 of eggs.
You need 1 of and 1/2 tablespoons milk.
You need 1 teaspoon of vanilla essence.
It's 1/4 cup of all purpose flour.
It's 1/2 teaspoon of baking soda.
Prepare 1 pinch of salt.
You need 2 tablespoons of sugar.
Prepare 1 tablespoon of neutral oil.
It's of Serving.
It's of Butter.
It's of Maple syrup or honey.
You need of Berries (optional).

They are then topped with cream, caramel. The texture is meant to be soufflé-like, light and airy with a bit of a jiggle. Don't over-cook these or they will lose that. Recipe courtesy of Food Network Kitchen.

Japanese soufflé pancakes instructions

Separate the egg yolks and egg whites from 2 eggs in 2 separate bowls. Put the egg whites in the freezer..
With a whisk, beat 2 egg yolks, 1 and half tablespoons milk and 1 teaspoon vanilla essence until pale and frothy..
Through a sieve add 1/4 cup flour, 1/2 teaspoon baking soda and a pinch of salt to the egg yolk mixture. Set aside..
To a large pan(large enough to accommodate 3 pancakes) brush 1 tablespoon neutral oil and let it heat on low hear. This step is should be done before the next step..
Beat the egg whites until pale and frothy. Gradually add 2 tablespoons sugar(about 1/3 at a time) and continue beating. Stop beating when you see peaks in the mixture..
Gradually fold the egg whites mixture to the egg yolks and flour mixture. About 1/3 at a time. Incorporate the entire egg white mixture. You should have a frothy pale yellow cloud..
Quickly move to the hot pan and start adding the mixture. You don’t want to wait, else you will get flat pancakes. This mixture will yield 3 pancakes. Stack one scoop on top of the other. You want a tall pancake and not a wide one. Cover and cook on low heat for 7 minutes..
After 7 minutes the pancakes should have firm bottoms. Slowly flip them. Cover and cook for another 7 minutes..
Once both sides are brown, quickly remove from heat and serve. Enjoy the soft and fluffy pancakes..

There are various styles and shapes of waffle makers in the marketplace. Belgian style waffles are a thicker type of waffle with deeper pockets that can either be a circlular or rectangular shape. American model waffles are thin with small grid-like indentations somewhat than deeper pockets. American fashion waffle irons are available in a wide range of shapes together with the traditional circular and rectangular shaped irons, as well as fun non conventional shapes like Star Struggle’s characters, flowers, hearts, and more! These thick pancakes are like little souffles: custardy on the inside and golden and crispy on the outside.