Souffle pancakes with pancake mix recipes - Breakfast and brunch

Author: Rose Lugo  

These Fluffy Japanese Soufflé Pancakes are like eating cottony clouds, but even better with homemade whipped cream and fresh berries! The Best way to make fluffy pancakes with a mix

Japanese Souffle Pancakes

Japanese Souffle Pancakes
Japanese souffle pancakes are fluffy, light, and way easier to make than you think.
Provided by: Robin Donovan
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Japanese
Number of ingredients: 11
  • 4 cold large eggs
  • 6 tablespoons granulated sugar, divided
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 6 tablespoons cake flour (for chocolate version, use 3 tablespoons cake flour and 3 tablespoons cocoa powder)
  • ¼ cup cold whole milk
  • ½ teaspoon freshly squeezed lemon juice (leave out for chocolate version
  • ½ teaspoon kosher salt
  • ½ teaspoon cream of tartar
  • Unsalted butter or cooking oil spray for greasing the pan and molds
  • Powdered sugar, for serving
  • Calories: 438 calories
  • Carbohydrate: 70 grams carbohydrates
  • Cholesterol: 196 milligrams cholesterol
  • Fat: 13 grams fat
  • Fiber: 1 grams fiber
  • Protein: 9 grams protein
  • Saturated Fat: 5 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 469 milligrams sodium
  • Sugar: 51 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 7 grams unsaturated fat
How to cook:
  1. Separate the eggs, putting all 4 of the whites into a large mixing bowl (or the bowl of a stand mixer) and 2 of the yolks into a medium mixing bowl. Discard the remaining 2 yolks (or save them for another recipe).
  2. Add 1 tablespoon of the sugar, the vanilla, and the baking powder to the yolks and whisk to combine. Add the cake flour (or the cake flour and cocoa powder if making the chocolate version) and milk and whisk again to combine.
  3. Add the lemon juice (if using), salt, and cream of tartar to the egg whites in the other mixing bowl and use an electric mixer (or the stand mixer) fitted with a whisk attachment to whip the mixture until foamy, about 1 minute on medium speed. Continue whipping while you add the remaining 5 tablespoons of sugar. Once all of the sugar is incorporated, raise the speed to high and whip until to glossy and stiff peaks, 2 to 3 minutes.
  4. Scoop a cup or so of the egg white mixture into the egg yolk mixture and then use a rubber spatula to gently fold the two mixtures together. Fold in the remaining egg white mixture in two batches, folding just until the two are combined.
  5. Heat a large, lidded nonstick skillet over medium-low heat. Once the pan is hot, spray it with cooking oil spray or grease it with butter. Spray or butter the insides of the ring molds, as well, being careful to fully coat the insides of the molds.
  6. Place as many molds into the skillet as you can fit comfortably (I can fit 2 in my largest nonstick skillet, but you might be able to fit 3. I usually use a small skillet at the same time with 1 mold in it, but that requires a lot of coordination and timing. If this is your first time, you might want to stick to making 1 or 2 pancakes at a time.)
  7. Spoon the batter into the molds, filling them until almost, but not quite full. Cover the skillet and let cook for 3 to 4 minutes. Remove the lid and carefully slide a thin spatula underneath one of the pancakes. Use a second spatula or your hand protected by a silicone oven mitt to assist as you flip the whole thing over to cook the second side. Flip all of the pancakes in the skillet(s). Don’t worry if a bit of batter splatters out around the ring when you flip the pancakes. Replace the lid and cook for about 3 minutes more. When the pancakes are done, any batter that has seeped out around the edge of the ring will be nicely browned. Carefully slide the thin spatula underneat the pancake and ring again and lift the whole thing out of the pan and onto a plate. Carefully remove the ring (you may want to wait a couple of minutes to let it cool a bit). Repeat with the remaining pancakes and batter.
  8. Serve hot, sprinkled with powdered sugar.
Notes: Easy Souffle Pancakes with Mixed Berries, Directions: In a medium mixing bowl combine the all-purpose flour, baking powder, and kosher salt. Make a small well in the center of the mixing …

Japanese Souffle Pancakes using Pancake Mix

How to make fluffy Japanese souffle pancakes at home using pancake mix (or from scratch). Join me in today's aesthetic cooking home cafe …

Easier Souffle Pancake Recipe With Ingredients At Home

Fluffy and jiggly Japanese souffle pancake that is everyone wants to try at home.I share a NO FAIL recipe for all. Souffle pancake is perfect for breakfast o

Fluffy Japanese Soufflé Pancakes

Fluffy Japanese Soufflé Pancakes
These Fluffy Japanese Soufflé Pancakes are like eating cottony clouds, but even better with homemade whipped cream and fresh berries!
Provided by: Namiko Chen
Total time: 45 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 3 servings
Cuisine: Japanese
Number of ingredients: 13
  • 2 large eggs (50 g each w/o shell)
  • 1½ Tbsp whole milk
  • ¼ tsp pure vanilla extract
  • ¼ cup cake flour
  • ½ tsp baking powder
  • 2 Tbsp sugar
  • 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for greasing the pan))
  • 2 Tbsp water ((for steaming))
  • ½ cup heavy whipping cream
  • 1½ Tbsp sugar ((not so sweet, but you can add more if you like))
  • 1 Tbsp confectioners’ sugar/powdered sugar
  • fresh berries ((strawberries, blueberries, etc))
  • maple syrup
  • Calories: 168 kcal
  • Carbohydrate: 18 g
  • Protein: 6 g
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Trans Fat: 1 g
  • Cholesterol: 125 mg
  • Sodium: 122 mg
  • Fiber: 1 g
  • Sugar: 10 g
  • Unsaturated Fat: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Gather all the ingredients. You will also need a 12-inch non-stick frying pan (large enough to cook 3 pancakes at the same time) with a lid. It's also nice to have an infrared thermometer gun to check the temperature of the frying pan.
  2. Separate the egg whites and egg yolks into two different bowls. Put the bowl with the egg whites in the freezer for 15 minutes. Why do we partially freeze the egg whites? Please read 3 Tips to Make Perfect Meringue (Egg Whites) in this post.
  3. In the meantime, add the milk and vanilla to the egg yolks and whisk until thick and frothy.
  4. Sift the cake flour and baking powder into the bowl.
  5. Whisk to combine thoroughly (do not overmix) and set aside.
  6. After 15 minutes, take out the bowl with the egg whites from the freezer. The egg whites should be half frozen. Now, start beating the egg whites with a hand mixer (you can also use a stand mixer or balloon whisk).
  7. When the egg whites turn frothy and pale white, gradually add in the sugar (roughly one-third at a time). Continue to whip the egg whites.
  8. The egg whites will become glossy and firm. Stop beating when you lift up the hand mixer and the egg whites stand straight up but the tip of the peak curls over onto itself. This is called medium/firm peaks (not stiff peaks yet).
  9. Heat a large non-stick frying pan to 300ºF (150ºC) over the lowest heat. Brush with cooking oil and lightly remove any visible oil with a paper towel (otherwise the pancakes will have a spotty pattern). Keep the pan on low heat while you combine the egg whites and egg yolk mixture in the next step.
  10. Take one-third of the egg whites and add to the egg yolk mixture. Whisk together (don’t worry too much about breaking air bubbles at this point).
  11. Next, take half of the remaining egg whites and add to the egg yolk mixture. Using a whisk, gently fold them in without breaking the air bubbles in the egg whites. Why do we use a whisk instead of a silicone spatula? Please read 3 Tips to Make Perfect Meringue (Egg Whites) in this post.
  12. Now, transfer the egg yolk mixture back into the remaining egg whites. Carefully fold the two mixtures together without breaking any air bubbles. Make sure to mix the batter very gently until the ingredients are thoroughly combined.
  13. Keep your frying pan heated to 300 ºF (150 ºC) at all times over low heat. Remember, each pancake gets roughly 4 small scoops of batter, and you will be making three pancakes. For the first pancake, place one scoop of batter and make a tall mound in the frying pan, using a small ladle or a serving spoon (that’s bigger than a regular spoon—probably 2-3 Tbsp). Next, stack one more scoop of batter onto the first scoop already in the pan. Repeat for the next two pancakes, giving each pancake two scoops of batter.
  14. By the time all three pancakes have two scoops, the surface of the batter is slightly dry already. At this point, you can mound one more scoop on top of each pancake, keeping the batter piled up high. In the bowl, you should still have roughly three scoops left (if you have slightly more, that’s okay).
  15. Set the timer for 6-7 minutes, add 1 Tbsp water in three empty spaces inside the pan, and cover with a lid. The steam from the water keeps the pancakes moist while they cook. Please note: The suggested time is just a guideline; how long you will cook the pancakes is based on the temperature of your frying pan.
  16. After 2 minutes have passed, open the lid, and add one final scoop for each pancake (or more scoops if you have more batter). Make sure to stack the batter high, not wide. If the water has evaporated, add a little bit more. Cover with the lid and cook.
  17. After 6-7 minutes have passed, lift the pancake VERY GENTLY using an offset spatula. If the pancake is stuck, don’t touch it until it firms up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake.
  18. Here is another set of images to show the process. Slightly pull the pancake to create an empty space and gently flip it over with a “rolling over” motion.
  19. Add more water to the empty spaces in the pan and set the timer for 4-5 minutes to cook the other side on the lowest heat setting.
  20. Once they are nicely browned, transfer the pancakes to your serving plates.
  21. Place the fresh whipped cream on the pancakes and top with the berries. Dust the pancake with confectioners’ sugar and drizzle with maple syrup. Enjoy!
  22. To Make the Fresh Whipped Cream
  23. Prepare an ice bath: Put ice cubes and water in a large bowl and place a clean and dry medium bowl on top of the ice water. Add the heavy cream and sugar to the medium bowl to keep them cold.
  24. Whisk on high speed until medium to firm peaks form. The cream should not be runny but soft, fluffy, and firm instead. Keep the whipped cream chilled until you're ready to serve the pancakes.
Notes: Pancake Recipe Steps : Top Picked from our Experts, Explore Pancake Recipe Steps with all the useful information below including suggestions, reviews, top brands, and related recipes,

Fluffy Pancakes With Pancake Mix

Fluffy Pancakes With Pancake Mix
The Best way to make fluffy pancakes with a mix
Provided by: Cassie Marshall
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 6
  • 2 cups pancake mix
  • 2 tbsp melted butter
  • 1 ½ cups buttermilk
  • 1 large egg
  • 3 egg whites
  • ¼ tsp lemon juice
  • Calories: 272 kcal
  • Serving Size: 1 serving
How to cook:
  1. With a large mixing bowl, beat the egg, butter and buttermilk together. Then add your pancake mix, and whisk together until completely combined.
  2. With a separate bowl, now beat the egg whites, along with some lemon juice, until you have some stiff peaks.
  3. Next, gently fold the egg whites into your pancake mixture, and heat up a skillet with a medium to high temperature.
  4. Then, put ¼ cup of your prepared batter into the skillet, and cook for 1 minute.
  5. Next, flip the pancakes and cook for another minute. Serve up warm.
Notes: Japanese Souffle Pancakes using Pancake Mix, How to make fluffy Japanese souffle pancakes at home using pancake mix (or from scratch). Join me in today's aesthetic cooking home cafe …
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