Liz Bakes for You: Japanese Soufflé Pancakes

(this post contains amazon affiliate links—which basically means I’ll link you through to the products I suggest and then if you buy them by following that link I will get a small little “thank you” commission from amazon. You can find all these at the bottom in the resources area. And, yes, Amazon is tracking how good my links do and will take back my ability to link to product and make money this way if within 180 days I’m not performing well enough. Yay!)

“They’re so cute and fluffy! How could they be difficult??”

Since Japanese Soufflé Pancakes came on the scene years ago, I’ve been intrigued. I love a wiggle in my desserts. I have a vague memory of looking into making them after I saw them on Pinterest (probably) in 2013 (again, probably). I read that I would need specialty pastry rings and I thought “NOPE”.

See, I have a selective issue with buying single-use kitchen tools. It’s selective because if it relates to something I reallyyyy want to make then it’s okay. That’s how I would explain the closet full of cake decorating supplies.

The point of the first episode of the season for Liz Bakes for You is for me to make something I’ve considered making but haven’t had the motivation to follow-through on. The pancakes fit the bill.

But did I invest in the very much highly suggested 3 inch by 1.5 inch pastry rings?

I will answer your question with a question: why would I buy those when I saw some dude use a ladle to freeform-spoon batter onto a cooktop producing tall, fluffy, perfect pancakes on an 8 second Reel?

I had done the amount of research I needed to do. If that guy could do it…

Ladle in hand, batter prepared, I proceeded. I’m not sure if you’ll believe it but it, umm, didn’t turn out as anticipated. The ladling experiment was not only underwhelming but produced the saddest pancakes I’ve ever made. They were so sad that Adam and I had to eat all of the first batch, to get rid of the evidence ofc. And then I had to whip up another batch for photos using my donut cutting rings in place of the very-much-needed pastry rings I had failed to buy.

Overall, the recipe DID result in pancakes. Did they look like the photo? EHH. I’d just say if you plan to attempt these, please feel free to learn from my mistakes first by watching the latest episode of Liz Bakes for You.

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Recipe (from the NYTimes)

Ingredients:

• 4 egg whites and 2 egg yolks from 4 large eggs, separated and chilled

• 6 tablespoons granulated sugar

• 2 teaspoons vanilla extract

• 1 teaspoon baking powder

• 6 tablespoons cake flour

• ¼ cup milk, chilled

• ½ teaspoon fresh lemon juice

• ½ teaspoon kosher salt

• Unsalted butter, for greasing and serving

• Maple syrup, for serving

• Confectioners’ sugar, whipped cream and fresh berries, for serving (optional)

Method:

1. Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.

2. Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.

3. Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.

4. Using a rubber spatula, scoop about 1/3 of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.

5. Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant 1/2 cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.

6. Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.

7. Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners’ sugar, whipped cream and berries, if desired.

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Resources 💁‍♀️🙂

Links!

Recipe: https://cooking.nytimes.com/recipes/1020120-japanese-souffle-pancakes

Accompanying Article: https://www.nytimes.com/2019/04/09/dining/japanese-souffle-pancakes.html

My YouTube Video: https://youtu.be/NGm_M98L6IM

My Suggested Kitchen Tools:

Resources: Links to my preferred items!

Cake Flour

Pastry Rings: size is as requested by the recipe

Ateco Cutter Set: what I used in place of the specialty pastry rings, great because you can use them for all your biscuit and donut cutting needs too so you don’t have some random pastry rings around.