If you’ve been on social media over the past couple of years, it’s likely you’ll have spotted a viral treat that people have been obsessing over.
Japanese souffle pancakes, which actually originate from Hawaii despite their name, were said to be created by a chef there after some Japanese tourists stopped by a cafe and asked for American-style pancakes.
Eateries all over the UK now serve them up, as the light and fluffy texture paired with fruit and syrup provides the perfect sweet breakfast and even work well as a dessert.
And although it may seem complicated to achieve that perfect pancake, it’s actually fairly easy, and you won’t need any complicated ingredients.
One recipe was shared on Facebook, requiring only seven key ingredients, and fans who have tried it out say it’s ‘amazing’.
Posted by Holly Rae Anable, the recipe is simple to follow and results in ‘perfect’ fluffy pancakes every single time.
Raving about the dish, one person commented: “These are amazing. If you’ve never had them, you need to add them to your bucket list to try. You won’t be disappointed.”
Another said: “They look delicious.”
“Thankyou for this great recipe,” said another person.
Here’s everything you need to recreate it at home.
Japanese fluffy pancakes
Ingredients
- Two large eggs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120ml) milk
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- Butter (for greasing)
- Powdered sugar (for dusting)
- Maple syrup (for serving)
- Whipped cream (optional)
Method
Carefully separate the egg yolks from the whites into two large bowls. Add sugar to the yolks and whisk until the mixture turns pale and creamy. Then, stir in the milk and vanilla extract.
Sift the flour, baking powder, and salt into the yolk mixture. Mix until just combined, taking care not to overmix.
Using an electric mixer, beat the egg whites until stiff peaks form. Then gently fold the whipped egg whites into the yolk mixture in three parts, being careful not to deflate the batter.
Heat a non-stick frying pan over low heat and grease it lightly with butter. Using a ring mould if you have one, spoon the batter into the mould to get a nice shape.
If you don’t have a mold, just spoon the batter directly onto the pan and shape it as best you can. Cover the pan with a lid and cook for about five minutes on one side until bubbles form and the edges look set. Flip gently and cook for another 4-5 minutes.
Transfer your fluffy pancakes to a plate, dust with powdered sugar, add a dollop of whipped cream, and drizzle with maple syrup.
