Japanese Soufflé Pancakes
Japanese soufflé pancakes, often called “fuwa fuwa” pancakes, are a popular and trendy dessert in Japan known for their incredibly light, fluffy, and jiggly texture. These pancakes are characterised by their tall and airy stature, resembling a soufflé.
These pancakes have become a popular treat not only in Japan but also in various places around the world. While the basic recipe includes eggs, sugar, flour, and baking powder, variations may include additional flavors such as matcha (green tea) or cocoa for unique twists. Keep in mind that the success of making these pancakes often requires careful attention to details like egg white whipping and the cooking process.
RECIPE (Makes 3 pancakes)
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1/3 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- Butter or oil for cooking
- Maple syrup, whipped cream, and fresh berries for serving (optional)
Separate the Eggs:
- Carefully separate the egg whites from the yolks into two different bowls.
Whisk the Egg Yolks:
- In a bowl with the egg yolks, add sugar and whisk until the mixture becomes pale and slightly thickened. Add the milk and vanilla extract, and whisk until well combined.
Sift Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, and salt.
Combine Wet and Dry Ingredients:
- Gently fold the sifted dry ingredients into the egg yolk mixture until just combined. Be careful not to overmix.
Whip Egg Whites:
- Using an electric mixer, beat the egg whites until soft peaks form.
Fold in Egg Whites:
- Carefully fold the whipped egg whites into the batter in two or three additions. This step helps to keep the pancakes light and fluffy.
- Heat a non-stick skillet or griddle over low to medium heat. Add a small amount of butter or oil.
- Spoon the batter onto the skillet to form pancakes of your desired size. Cook until the edges start to set and bubbles form on the surface.
- Gently flip the pancakes using a spatula and cook the other side until golden brown and cooked through.
- Transfer the pancakes to a plate and serve immediately.
- Top the pancakes with maple syrup, a dollop of whipped cream, and fresh berries if desired.
Enjoy your delicious Japanese soufflé pancakes! Adjust the sweetness and thickness of the batter according to your preferences.
Making Japanese soufflé pancakes can be a bit tricky, but with the right tips, you can achieve those fluffy, jiggly pancakes. Here are some tips to help you:
Separate Eggs Carefully:
- Make sure there is no trace of egg yolk in the egg whites. Even a small amount of yolk can hinder the egg whites from whipping properly.
Whip Egg Whites to Stiff Peaks:
- Beat the egg whites until stiff peaks form. This is crucial for creating the light and airy texture of soufflé pancakes.
Gentle Folding Technique:
- When incorporating the whipped egg whites into the batter, use a gentle folding motion to avoid deflating the egg whites. This preserves the fluffiness.
Sift Dry Ingredients:
- Sift the flour, baking powder, and salt together. This helps to create a smoother batter and prevents lumps.
Low and Slow Cooking:
- Cook the pancakes over low to medium heat. This slow cooking process allows the pancakes to rise evenly without burning.
Use a Mould or Ring:
- To achieve a uniform shape and height, consider using a mould or a metal ring while cooking. Place the ring directly on the griddle or skillet, and pour the batter into the mould.
Lid for Steaming:
- Covering the pancakes with a lid while cooking helps to create a steaming effect, contributing to their fluffiness. However, don’t cover them completely; leave a slight opening for steam to escape.
Small Batch Cooking:
- Cook the pancakes in small batches to ensure that each pancake gets enough space and attention. Overcrowding the pan can lead to uneven cooking.
Patience is Key:
- Be patient and resist the urge to flip the pancakes too early. Wait until the edges are set, and bubbles form on the surface before flipping.
- Soufflé pancakes are best enjoyed fresh off the griddle. Serve them immediately to savor their light and fluffy texture.