Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, soufflé pancakes. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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. They are a popular trend in Japan, but you can recreate them in your own home.

Soufflé Pancakes is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Soufflé Pancakes is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook soufflé pancakes using 6 ingredients and 23 steps. Here is how you can achieve that.

The ingredients needed to make Soufflé Pancakes:

1. Prepare 4 Eggs
2. Get 40 grams Sugar
3. Make ready 80 grams 〇Milk
4. Get 20 grams 〇Butter
5. Make ready 60 grams ●Cake flour
6. Prepare 1 tsp ●Baking powder

They are almost soufflé-like in consistency thanks to folding egg whites into a batter that is cooked in a round mold. But when it comes to pancakes, the fluffier the better. So when I began seeing photos of impossibly fluffy, soufflé-like Japanese pancakes all over social media, I knew I had to figure out how to make. Souffle Pancakes have been all the rage recently, and we've sussed out seven places for you to get them!

Instructions to make Soufflé Pancakes:

1. Grease your cookie cutter lightly with shortening and stick on a sheet of parchment paper.
2. Combine the milk and butter and microwave to warm. Microwave for 1 minute at 600 W if they're just out of the fridge. Let the residual heat dissolve the butter.
3. Preheat the oven to 180℃ with the cookie cutters inside (this prevents the batter from leaking when you're pouring them into the cookie cutter).
4. Separate the egg yolks and egg whites. Add all the sugar into the egg whites.
5. Whip the egg whites to make a meringue. Whip until stiff peaks form.
6. Whip the egg yolks until white and creamy.
7. Mix the melted butter and milk into the egg yolk and whip until it gets frothy.
8. Sift in the powder ingredients.
9. Using a whisk, mix lightly in cutting motion.
10. Add the meringue in 3 batches. Fold in lightly with a rubber spatula.
11. Keep on mixing to make the mixture fine and smooth, and break in large bubbles. When the batter becomes smooth, pour it into the hot mold.
12. Bake for 20 minutes at 180℃.
13. When done, take it out from the oven and drop from about a height of 20 cm to remove any trapped air.
14. Remove from the mold and serve while it's hot. Please enjoy the cake with whipped butter and maple syrup.
15. If you flip it over to serve, it's just like the pancakes served at posh cafes.
16. The insides are sooo fluffy, and really moist.
17. You can make 4 in 11 cm circular cookie cutters.
18. It goes really well with some runny fruit sauce. Also serve with ice cream.
19. You see here I've served the cake with tons of cherry confiture.
20. Such an amazing cake to serve with fruit sauce.
21. Or, simply with berries and chocolate sauce…
22. The shape stiffens a bit if you make it with 80 g cake flour.
23. And, if you make it with 100 g cake flour, it's really like those pancakes you see in cafes. Please make this cake to your liking.

Soft and fluffy like a cloud, these are the perfect treats to have on any day. 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. A Japanese pancake should be light and fluffy like a souffle. The pancake should be very thick I have been seeing Japanese Souffle Style Pancakes EVERYWHERE.

So that is going to wrap it up for this exceptional food soufflé pancakes recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!