Stacks of fluffy pancake topped with a luscious ube cream, Japanese souffle pancakes are truly a treat. The light pancakes and slightly sweet ube cream perfectly balance each other out. Making you want to savor every bite!
History of Japanese Souffle Pancakes:
Japanese souffle pancakes have a relatively short but fascinating history. These fluffy, airy pancakes first gained popularity in Japan in the early 2010s and have since become a beloved dessert both in Japan and around the world.
The origin of Japanese souffle pancakes is often credited to the Japanese chef and restaurateur, Takeshi Tamura. Tamura is known for experimenting with different pancake recipes and techniques to create unique and innovative dishes. He opened the first "gram café & pancakes" in Osaka, Japan, in 2014, where he introduced his now-famous souffle pancakes to the public.
At gram café & pancakes, Takeshi Tamura's souffle pancakes quickly became a sensation, attracting long lines of customers eager to try the fluffy, jiggly pancakes for themselves. The popularity of gram café & pancakes spread rapidly through social media, with photos of the towering pancakes garnering attention and admiration from food enthusiasts worldwide.
As the trend caught on, other cafes and restaurants in Japan began offering their own versions of souffle pancakes, each adding their own unique twists and flavors to the fluffy confection. In addition to traditional toppings like syrup and whipped cream, Japanese souffle pancakes have been paired with a wide range of ingredients, including matcha, fruit compotes, chocolate sauce, and, of course, ube cream.
My Inspiration Behind This:
This one is for my dad and grandmas. If you're asian, you most likely know that "it's not too sweet" is the biggest food compliment you can get from your elders. My elders aren't huge sweets people, especially when it comes to chocolate. Which makes me wonder, where did my chocolate obsession steam from?! As a way for me to show love, I enjoy cooking recipes catered to people's palate. My dad is currently in Hong Kong, and as I create these recipes I wish he was here to see and taste them in person. As of now all I have is whatsapp to spam him photos and videos of my creations.
I often think about when he'll come back, and how excited I'll be for him to taste my food. My dad aka Baba is a huge foodie, and that's for sure something I got from him. Although he isn't a fan of sweets, he loves something sweet when its paired with coffee. Therefore, I wanted to create a recipe that caters to his palate and that can be enjoyed with his morning coffee. This recipe will for sure get you the "it's not too sweet" and a big thumbs up!
Ingredients We're Working With:
Souffle Pancakes:
Eggs - is what's giving these pancakes that tall structure we want. The whites create a gives the pancake that light and airy texture, while the yolks add moisture, flavor, and richness.
Milks - adds moisture to and creates a smooth consistency.
Vanilla extract - enhances the flavor of the pancakes.
All purpose flour - provides structure to the pancakes by holding their shape while cooking.
Baking powder - help the pancakes rise and become fluffy, helping both the height and lightness of the pancakes.
Sugar - adds sweetness to the pancakes and also contributes to browning during cooking. It helps to caramelize the exterior of the pancakes, giving them a golden color and a slightly crisp outer layer.
Water - added to aid as a steamer for the pancakes.
Ube Cream:
Ube extract - add a vibrant purple hue and a distinct ube flavor
Heavy cream - adding creaminess and indulgence.
Sugar - adds a touch of sweetness
Toppings:
Fresh blackberries - ties the whole dish together, souffle pancakes desire fruit too!
Edible Rose Petals - for a nice contrast of color against the purple whipped cream.
Commonly Asked Questions:
Why are my pancakes turning out flat?
The height of the pancakes is all based on the whites of the eggs and how they're incorporated into the batter.
Follow these steps to ensure your pancakes come out tall and fluffy:
Be sure to whip your egg whites just until it reaches firm peaks. When your incorporating the whites into the yolk batter, mix just until combined.
When your incorporating the whites into the yolk batter, mix just until combined. The whites can deflate really easily so be super gentle. You can add a dollop of the egg whites into your yolk batter, to create a thinner batter. It makes it easier when you're combining the two batters together.
You DO NOT want to be making these in a really warm environment. If you are work quickly. You can also place the egg whites in the fridge while you're making your yolk batter and even chill your bowl before whipping the egg whites.
Add a drop of acid! The acid helps whip the egg whites into stiff peaks. You can add a drop of lemon juice into your egg whites before whipping.
Are these freezable?
Unfortunately no. These pancakes are best eaten when served!
This is recipe #3 of my Brekky Favs Series, check out the others:
Prefer to Watch? Click Here: Ube Cream Japanese Souffle Pancakes
Ube Cream Japanese Souffle Pancakes
Total Time: 30 minutes | Servings: 3 pancakes | Level: Intermediate |
Course: Breakfast, Brunch, Snack, Dessert
Cuisine: Japanese
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Equipment:
**Optional but super cute: Mini Egg White and Yolk Separator
French Press (This is my favorite trick to make a quick cream. Saves me time and a dishes to wash!)
Ice Cream Scooper (This is a nice and inexpensive 3 pack set. I use this because I bake a lot and I like the option of having a variety of ice cream scooper sizes to yield different size desserts :>)
Ingredients:
Souffle Pancakes:
2 eggs, yolk and whites separated
1.5 tbsp milk ( 23 grams)
1/2 tsp vanilla extract (2.17 grams)
1/4 all purpose flour (30 grams)
1/2 tsp baking powder (2.4 grams)
2 tbsp sugar (24 grams)
water and oil for cooking the pancakes
Ube Cream:
3 drops ube extract
1/4 cup heavy cream (60 grams)
1 tbsp sugar (12 grams)
Toppings:
Fresh Blackberries
Edible Rose Petals **(This is my favorite brand, I top off a lot of my recipes with these petals! It adds a lovely contrast to my food and just ties the whole thing nicely together. I've tired a few other brands from amazon and I found the color of the petals to be a bit off.)
Directions:
Ube Cream:
Place all your cream ingredients into your french press and mix well.
To whip your cream, press your french press up and down until you reach your deserved consistency (for about 1 minute).
That's it! It's super simple and convenient!
Souffle Pancakes:
Separate your egg yolks from your egg whites. You can do this by hand but I used this cute Mini Egg White and Yolk Separator! Put egg whites in a medium bowl ands place it in the fridge while you work with your egg yolks. ** A major key to fluffy pancakes is keeping the egg whites cold!
In small bowl, combine your milk, vanilla extract, and egg yolks. Whisk until well combined.
Sift in your flour and baking powder, and mix until just combined.
Remove your egg white from the fridge and add your sugar. With an Electric Beater or Stand Mixer, beat the egg whites with a stand mix for best results. We want to beat the eggs just until firm peaks form, high speed. ** Acid is great for creating firm peaks. Feel free to add a drop of lemon juice before mixing.
Heat a large pan to 300ºF (150ºC) on low heat. Lightly brush oil on to the pan and remove any excess with a paper towel (This would help give the pancakes a nice even tone).
While the pan is heating up, take a dollop of egg whites and mix it into your egg yold mixture. This will help soften the egg yolk mixture so that it combines easily with the rest of the egg whites. Fold in the egg yolk mixture into the egg whites, just until combined. (Be careful not to over mix, over-mixing leads to flat pancakes.
With an ice cream scoop, scoop some batter and make a tall mound in the frying pan, then stack one more scoop of batter onto the first scoop. Repeat for the remaining two pancakes.
Add 1 tbsp of water in three empty spaces inside the pan and cover with a lid. Let the pancakes cook for around 5 minutes, or until the bottom is nicely crusted.
Carefully flip your pancakes, and add another tbsp of water and cover with the lid to cook for another 5 minutes.
Plate your pancakes and top with ube cream and berries of choose. Enjoy!
Thank you!
I hope you enjoyed this post and give this recipe a try! If you have any feed back, please leave a message down below. I would be more than excited to read them or to answer any questions you have!
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