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Soufflé Pancake

Difficulty：★★★★★

Soufflé Pancake

Soufflé pancakes are loved for their light, airy texture and delightful fluffiness.
Today, we’ll dive into making these deliciously unique pancakes ourselves.

Ingredients

Whole egg：50g
egg yolk：100g
granulated sugar:20g
Cake flour/Violet (NISSHIN SEIFUN)：75g
Baking powder：3g

【Meringue】

Egg white：200g
Trehalose (Hayashibara Co., Ltd.)：80g
Thickener/Spolizer Z (Riken Vitamin Co., Ltd.): 2.5g
Dried egg white/Dried Egg White Type W (kewpie)：8g
Meringue stabilizer/Inagel C-300 (Ina Food Industry Co., Ltd.): 1g

How to make the batter

The egg yolk batter and meringue are prepared separately and then combined at the end using the Egg Separation Method.
Start by making the egg yolk batter.
Beat egg yolks, whole eggs and granulated sugar until well combined. Add the sifted cake flour and baking powder, then mix thoroughly.

As long as it’s well mixed, you’re good to go.

Next, prepare the meringue.
In a separate bowl, combine egg whites, trehalose, Spolizer Z, dried egg whites, and C-300. Use a mixer to whip the mixture. For this recipe, we used thawed frozen egg whites.

Mixing trehalose, Spolizer Z, dried egg whites, and C-300 ahead of time helps them blend more easily.

Beat the mixture until it reaches a specific gravity of 0.15. Using fresh, cold egg whites will help achieve a firmer meringue.

Once the egg yolk batter and meringue are ready, gently fold them together.
Be cautious as the meringue will start to deflate gradually. Mixing in batches can help the batter maintain its structure.

Mix quickly to avoid overworking the batter.

Aim for a final specific gravity between 0.23 and 0.27. This time, we went with 0.23.

How to cook the batter

Set the Tabletop Pancake Cooker to 160°C.
Lightly grease the copper cooking surface with oil (Bitakatto SL) and pour in the soufflé pancake batter.
Mist the batter with water, close the lid, and bake for 4 minutes

Pipe the batter into high, round mounds.

Open the lid slightly and mist with water.

After 4 minutes, open the lid slightly, mist with water again and bake for another 2 minutes, then flip over the pancake and mist it once more (the misting process should be done a total of three times).
Bake with the lid closed for 6 minutes, then remove the pancake.
The total baking time is 12 minutes.

Be cautious when flipping the tall pancakes.

Examples of fillings/toppings

Classic soufflé pancakes topped with whipped cream and powdered sugar ♡

Add fruit for a hearty, delicious sandwich.

A one-plate meal is also a great option.

This is the first soufflé pancake recipe we’ve tackled with the difficulty level set to maximum. We experimented with various factors like sugar amounts, baking time, temperature, and misting frequency during the prototype phase. It’s definitely a challenge!
As the pancakes cook, they may lose volume gradually, so we recommend enjoying them fresh. They pair wonderfully with whipped cream 😋