Japan's fluffy pancakes have been a buzz all over social media in recent years. It may look challenging, but you can easily make it at home. You can even make it gluten-free using rice flour. These pancakes are aesthetically pleasing on their own, but you can decorate them further with whipped cream and your choice of fruits.
What is a Soufflé Pancake?
Souffle pancakes are characterized by the addition of granulated sugar and other ingredients to egg whites during the batter making process, and then stirring the batter to make it meringue-like so it expands. While ordinary pancakes are characterized by their flat shape, soufflé pancakes are made of expanded meringue batter, which gives them a lovely appearance and a fluffy texture.
Pancake Trend in Japan
Soufflé pancakes are a sweet treat that are becoming increasingly popular in Japan, especially among young women. On Twitter and Instagram in Japan, there are users who are sharing their original soufflé pancakes. Many popular recipes have also been created on Japanese recipe sharing sites. There are also many specialty stores selling soufflé pancakes as street food. For example, the Hoshino Coffee Shop, a Japanese coffee chain, sells soufflé pancakes. It seems that soufflé pancakes are a menu item that has captivated Japanese sweets lovers.
Cook Gluten-free Fluffy Pancakes with Rice Flour
Souffle pancakes can also be made from rice flour. Substituting rice flour for wheat flour makes the soufflé pancakes easier to eat for people who don't want to eat foods that use wheat flour because they are not gluten-free. Also, using rice flour makes the pancakes more fluffy.
- 2 eggs (large)
- 1.2 tbsp sugar
- 1 tsp lemon juice
- 1 tbsp milk
- 1 tbsp rice flour
- 0.5 tsp baking powder
- for greasing vegetable oil
- 1 tbsp water
Separate the egg whites and yolks into separate bowls.
Add lemon juice to the bowl with the egg whites and whisk it until white. Add the sugar to make a meringue. Whisk until stiff peaks form.
Add milk to the bowl with the egg yolks and whisk. Whisk in ingredients A afterward.
Add 1/3 of the meringue to the mixture in step 3 and whisk well.
Add 1/2 of the remaining meringue, scoop the batter from the bottom of the bowl with a rubber spatula so as not to crush the meringue. Add all the remaining meringue in the same way and mix.
Heat vegetable oil in an electric hot plate or frying pan over medium heat. Scoop 1/5 of the batter with a ladle and cook. Add the remaining 4 in the same way. Add water (1 tbsp) to a hot plate/pan, cover with a lid, and steam for 2 minutes.
Turn over and cook for 2 minutes.
These souffle pancakes melt in your mouth.
- If you use a hot plate, you can cook 5 pieces at once.
- If you don't have a hot plate, you can use a frying pan instead.
- There's no need to sift the rice flour.
- The nutrition breakdown indicated applies to one serving.