We made delicious fluffy Japanese soufflé pancakes with a super easy recipe. (Gluten-free and dairy-free included) The trick is to beat the egg whites into stiff peaks!
Hi friends! if you have some time these days, why not try mastering the art of cooking savory and sweet soufflé foods? Have you seen those trendy fluffy Japanese soufflé pancakes and omelettes? They are trendy for a reason: they are super delicious. The secret to making a great soufflé pancake or fluffy cloud omelette is in whipping the egg whites. They must be beaten to a stiff peak. To achieve stiff peaks while beating egg whites, here are some tips:
Use room temperature eggs.
The egg whites must not be mixed with any oils or egg yolks.
Use cream of tartar, about 1/8 tsp for every egg white. Alternatively, use a bit of lemon juice.
Gradually increase the speed of beating: from medium to medium high to high speed when you’re using a mixer.
Upon achieving stiff peaks, stop whipping/beating to avoid over whipped egg whites.
Japanese Souffle Pancake Recipe with Dalgona Coffee Topping
Please see this video for the recipe and ingredients list:
Gluten-free dairy-free fluffy jiggly pancakes
INGREDIENTS:
Batter:
-2 egg yolks
-1/2 tsp baking powder
-1/4 cup Mochiko or other gluten-free rice flour
-2 tbsp oat milk or soy milk
-vanilla extract (1/2 tsp) is optional
-2 egg whites
-2 tbsp fine sugar
-1/4 tsp cream of tartar (lemon juice is an OK substitute)
Toppings:
-Fruits of your choice
-Whipped coconut cream
-Powdered sugar or matcha powder
Instructions:
Begin by separating two eggs, and beating the egg whites on medium speed. Add cream of tartar to the egg whites when they become foamy.
To make the batter, combine the egg yolks, baking powder, flour, and plant-based milk and mix together until smooth. Don’t over mix as you don’t want a runny batter.
Continue beating the egg whites and when you see it’s getting whiter and foamier, add the fine sugar. Gradually increase the mixer speed until you achieve beautiful stiff peaks. (See the videos.)
Slowly incorporate the beaten egg whites into the batter (See video for folding technique.) This is a gentle process. It is better to under-mix than over-mix at this point.
Oil a pan and set it on low to medium heat. Scoop the batter onto the pan. You can use a spoon, or a piping bag. You want a tall pancake. Add about 1-2 tablespoon of water onto the pan. Cover with a lid and cook for 6 minutes. After six minutes, remove the lid, flip the pancakes, and add more water. Cook for another 5-6 minutes over low heat.
Remove the pancakes from the pan and top with your toppings of choice. Serve immediately. The pancakes will deflate a little bit. If you want them to not deflate, you’d need xanthan gum.
Okonomiyaki Style Souffle Omelette
Please see this video for the recipe and ingredients list:
Happy cooking everyone! I will add ore fluffy jiggly soufflé recipes on this page, so be sure to bookmark the page!