Japanese Soufflé Pancakes Recipe (2024)

What about using the cans with Dole pineapple rings for molds? The tops and bottoms can be removed and accordingly to Dole, “... there are many canned food options that are BPA free, including all DOLE products. “Make upside-down cake with the pineapple and save the cans for your ring molds.

Since the ingredients are inexpensive, I suggest doing a trial run to establish your timing and flipping technique. I used them as the base of an "Eggs Benedict". Oh, and I used empty tuna cans with top and bottom removed instead of pastry rings.

I saw a similar recipe demo and they used parchment paper taped to make the rings.

Great! I'm running right out to buy four 3" pastry rings that are 1-1/2" tall that I'll use for a single dish once a year for Japanese soufflé pancakes.

Many thanks to people who said this was too sweet—did 4 tablespoons of sugar and cut the vanilla in half, flavor was perfect. Unfortunately they didn't rise that much which may have been an unfortunate side effect of cutting the sugar. Womp. But still light and gooey and delicious. If you don't have pastry rings here's a handy method for making your own: https://stellaculinary.com/blog/jacob-burton/how-make-baking-molds-using-tinfoil

Separating, beating, and folding in the egg whites to the pancake batter to produce incredibly light, souffle-like pancakes is something I learned from Mark Bittman in the NY Times years ago.

Also, the original Vegetarian Epicure Cookbook has a wonderful recipe for Cottage Cheese pancakes that also separate the whites from the yolks of the eggs and create pancakes that are little clouds.

First time ever that egg whites didn't set. Memo to self: Add the lemon and salt after the eggs form soft peaks. Dusting rings with flour after greasing helps with the release. I just used my fingers and one fish spatula to flip - the dual spatula thing requires far too much dexterity at that time of day.

I cook and bake a lot....too much baking. I resent the way that the recipe just throws out "four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall)". The last time I saw pastry rings was at an estate sale of chef who died. Pastry rings are the sort of kitchen item that would migrate to the farthest corner of my kitchen, if I had them. I do like the suggestion of using empty cans..........

Whenever a recipe calls for one teaspoon of vanilla extract, I use one tablespoon. Learned that from a professional baker. It can really kick a recipe up a notch.

As a cook and someone who is familiar with food production, unless you grow your own food you will never avoid contamination. If I'm not mistaken, you have to injest 10-15 MG of aluminum per day to make it toxic which is almost impossible in modern society thanks to coatings inside cans which provide a barrier between the food and the metal. For cooking, it's only harmful if it comes it contact with an acid like tomatoes or other natural acids.I suggest you read reliable reputable sources.

Swedes have been doing this forever. They use a special cast iron pan (Plett) with 7 indentations. Eggs separated, whites beaten, yolks, milk and a small amount of flour, fold together and butter the pan. Serve with sour cream and lingonberries (or maple syrup if you must). Pure heaven. Grew up eating them, inherited my Mormor's Plett years ago and my kids grew up with them. That said, I'm definitely going to try this, perhaps using the Swedish recipe.

Bob's Red Mill is all over this. https://www.bobsredmill.com/recipes/how-to-make/buckwheat-souffle-pancakesThe miso/maple syrup is bomb

Silly, time-consuming and tedious, even if they are delicious -- they taste like a high-end iHop pancake. Once was enough for me, not enough substance for the labor.

These are interesting. I wouldn't wait to do a second batch. Get enough rings to do as many as you can on the first go or your egg whites collapse and the next batch is flat and chewy.I think I need to fool around with what's in them. I found them a bit bland and sort of foamy. They really absorb the syrup so be aware. If you don't like things too sweet these are difficult to control. I used english muffin rings for mine. I got about 10.

These are beautiful and fluffy in the pan and deflate on the plate. Any suggestions?

I had English Muffin rings that worked like a charm for these!

Finally made this. Delicious. YOU DO NOT NEED BAKING RINGS. Spoon some onto the pan. Cover. Cook for a minute or so. Then spoon more on top of the ones you’ve already started cooking and finish cooking. They won’t be as perfectly round but they achieve a soufflé height.

These were good and fun to try a pancake technique new to me - but they do take a little extra effort! I am one of those cooks who actually own pastry rings and enjoy a new recipe to use them. I followed the recipe and the Japanese Souffle Pancakes came out just like the photo.

This reminds me of an angel food cake. Very sweet and cotton candy-ish.

It is a really good recipe. I didn’t have cake flour so I used 00 flour instead and they didn’t rise as indicated, but I anticipated that. I don’t think I whipped the egg whites into a stiff enough meringue because they were pretty wet. I also would like the lemon flavor (as a personal preference) to be more pronounced, so I may do some lemon zest next time. Other then the lemon, I’ll do this recipe as stated next time. Some comments mention it being too sweet. I thought it was perfect.

This just isn’t a good recipe. I’m not sure what cooking surfaces this was tested on, but it was not a standard electric stove. It took 15 minutes to get to the flipping stage not 3-4. Not worth the effort.

This morning the chef at the Four Seasons Seychelles in Desroches made this recipe for us! They were light and delicious but they took a very long time and were not as good as the Soufflé pancakes at the Four Seasons Koh Samui. Go there and try them!

Just pipe the batter, it is so much easier!

I'm not able to get the tall rise from these. I'm not sure why exactly. The recipe is way too sweet and the sugar seems to mask any other flavor notes.

I bought pastry rings on Amazon years ago. They come in handy far many things. Now I am excited to try this recipe. Thanks!

I didn't use the forms, just plopped them down with a big spoon. They turned out really well. A sensory surprise when you think you are going to eat pancakes. Fun food!

adapted to a Saturday morning vibe … - no rings, if your batter is right it will stand - egg whites- once glossy/smooth add 1/4tsp cream of tartar mix then add sugar, 4tbs is plenty, one tbs at a time until floppy peaks form - bake in oven- get a greased baking sheet in the oven at 300 while you make the batter. When your batter is ready plop 8 mounds cook 5 minutes, build rest of batter on top going up not out cook 10-12 minutes, gently roll-flip and cook 10 minutes or til setHeavenly!

Delicious pancakes, but not sure it’s worth the effort. For our batch of 8, only one turned out as expected. We’ll try one more time to see if our technique improves before abandoning our dream of perfect soufflé pancakes.

Use no more than 4 tablespoons total sugar