Souffle Pancakes

6-8 pancakes Prep Time 30 minutes   Cook Time 12 minutes   Rated: Print
Email is required and must be unique

Videos

We have tried to create these a few times, and finally nailed it here! You are welcome. I am nothing if not up for trial and error with pancakes!

These Japanese soufflé pancakes are a light, airy and gluten free twist on classic pancakes, known for their jiggly texture and cloud-like softness. Originating in Japan, they became popular in trendy cafés, where their delicate rise and fluffy bite make them a favourite treat. Unlike traditional pancakes, these are custardy and voluptuous, and rely on whipped egg whites (we decided to go with meringue) for their signature height, creating a melt-in-your-mouth experience.

We have learnt a few tricks to have success with these pancakes:

Firstly, preheat the frying pan for a long time over a low to medium heat. Check the heat of the pan by sprinkling a bit of water onto it: droplets should steam off the surface, but not dance or sputter. Do this while you are still making the mixture as the faster you get them cooking after finishing, the more air you will retain in the pancakes.

Cook low and slow. Using a lid is essential. The batter will cook in the times we have written, don't try and rush this. Consider using more than one pan at a time as we found that the batter deflates very quickly once it has been made.

Greasing the egg rings well will make your life easier! Clean well and re-grease if using the same egg rings more than once.

Serve them with:
– Maple syrup and butter
– Fresh berries and whipped cream
– A dusting of powdered sugar
– Matcha or chocolate sauce
– A scoop of vanilla or lemon ice cream
– Sweet red bean paste for a Japanese-inspired touch (we were fresh out of red bean paste, but let me know if you try this!!)

 

 

Need

Do

1  

Preheat a non stick pan, with lid on low heat.

2  

Insert butterfly into the Thermomix bowl and place egg yolks, 1 tablespoon of sugar, vanilla and baking powder. Whisk 2 min/butterfly/speed 4.

3  

Add cornflour and milk. Combine 2 min/butterfly/speed 4. Tip into a large bowl. Set aside.

4  

In a clean and dry bowl, insert (clean) butterfly and add egg whites, cream of tartar and salt to the bowl. Whip 4 min/37°C/speed 3. At the 3 minute mark start adding the sugar slowly over the next 3 minutes. Wipe out any condensation on the bowl and lid. Once you have finished adding the sugar, whip 10 min/Butterfly/speed 3.

5  

Add a third of the meringue mix to the egg yolk mix, fold through very gently. Add another third and fold through. Add remaining meringue and and combine gently.

6  

Grease your pan and egg rings (these are essential to getting the pancake height).

7  

Place egg rings on the greased pan and spoon batter about 2/3 full. Cover with lid and cook for 8 minutes or until browning. Flip pancakes still in the egg rings and cook a further 6 minutes.

8  

Tip pancakes out of egg rings. Serve with maple syrup, strawberries and any other toppings of choice.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

More Breakfast

See all Breakfast in Collection