{"id":4138,"date":"2019-05-03T07:43:07","date_gmt":"2019-05-03T14:43:07","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=4138"},"modified":"2024-08-29T14:53:52","modified_gmt":"2024-08-29T21:53:52","slug":"japanese-souffle-pancakes","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/japanese-souffle-pancakes\/","title":{"rendered":"Japanese Souffl\u00e9 Pancakes"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Have you seen these fluffy Japanese Pancakes all over social media lately? I stepped out of my comfort zone last weekend, just to try my primitive cooking skills at making these babies. Not bad, eh? I\u2019d say it was a success! (But I have to admit after a lot of trial and error and a lot of eggs) Mind you, I\u2019m not totally helpless\u2014I\u2019ve done pancakes before. I mean, breakfast is relatively easy. But these were a real challenge and nothing like regular pancakes. So good! Light, airy, jiggly and fluffy!<\/p>\n\n\n\n

Equipment:<\/strong>
Zojirushi Gourmet Sizzler Electric Griddle<\/a><\/strong>
Turns out this was great for making pancakes because I had so much room to work with. The temp settings are too high for Japanese Pancakes but I was able to adjust by tweaking it a little. More on that later. The included lid is necessary, so I wished it was clear so I could have seen the pancakes as it cooked, but there\u2019s ways to get around that too, if you need to.<\/p>\n\n\n\n

Recipe:<\/strong>
My basic recipe was from Tasty Japan<\/a><\/strong>, but I also got a lot of tips from Just One Cookbook<\/a><\/strong> on the basics of baking.
Ingredients for 4 servings
2 egg yolks
4 egg whites
1\/4 cup sugar
3\/4 cup pancake mix
1\/2 cup milk<\/p>\n\n\n\n

Japanese Pancakes require 2 things for success. Egg whites beaten to the right stiffness to make meringue and low temp steaming to bake. Making the batter was easy, the egg whites need to be finessed.<\/p>\n\n\n\n

\"\"
First get the egg yolks, sugar, pancake mix and milk into a bowl so you can whisk them together. Make sure not to leave it lumpy!<\/figcaption><\/figure>\n\n\n\n

The egg whites need to be beaten with an electric blender. Some recipes called for them to be beaten with powdered sugar, instead of using granulated sugar in the batter. Preference thing, I guess. Anyway, the trick is to whip the egg whites until they get stiff enough to form peaks. I would do it at the highest speed.<\/p>\n\n\n\n

\"\"
Here\u2019s one I did with powdered sugar. See the peaks?<\/figcaption><\/figure>\n\n\n\n

By the way, did you know there are such things as egg white separators? This was a great gadget! No mess and it really gets all the whites separate from the yolk! Lot better than transferring the yolk from one shell to the other like old school!<\/p>\n\n\n\n

\"\"
This really works!<\/figcaption><\/figure>\n\n\n\n

Next you fold the meringue into the batter. Don\u2019t mix it in so thoroughly that it flattens the egg whites. All you\u2019re doing here is combining the two parts.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

And now you\u2019re ready to put it on the griddle! Here\u2019s a word about the griddle. This is a souffl\u00e9 pancake, so you\u2019re supposed to cook it on low heat for a long time, and covered with a lid. This recipe called for 10 minutes, while the steam did most of the cooking. My Zojirushi Griddle\u2019s<\/a><\/strong> temp setting only goes as low as 300\u00b0F, which is way too hot for slow cooking these pancakes, so I actually had it on a setting barely above Keep Warm. <\/p>\n\n\n\n

\"\"
Here’s my setting.<\/figcaption><\/figure>\n\n\n\n
\"\"
The pour!<\/figcaption><\/figure>\n\n\n\n

I used a bowl to steam it on low heat. Clever, right? With this griddle there was plenty of space so it was easy to do this. I did a couple with a pancake mold, which some of these recipes call for, but you don\u2019t really need them to get them to come out fluffy and tall. If you do use molds, make sure they\u2019re made of silicone like this one. You don\u2019t want to scratch the griddle surface with metal. To get your pancakes taller, spoon the batter onto the surface, wait a little as it starts to cook, and layer more batter directly on top of it. It\u2019s cooking so slow anyway, you\u2019ve got plenty of time to do this.<\/p>\n\n\n\n

\u201cUpdate: Zojirushi does not recommend using this griddle at this temperature setting or using glass bowls on the surface. This post does not reflect usage guidelines provided by the manufacturer.\u201d<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"
Looking good…<\/figcaption><\/figure>\n\n\n\n

When you\u2019re ready to turn them over, put a spatula under it and roll them over gently. You can\u2019t flip these guys. Dress with strawberries or powdered sugar or whatever you like. I really didn\u2019t even need any syrup\u2014they were already just the right sweetness all the way through.<\/p>\n\n\n\n

\"\"
Yummy!<\/figcaption><\/figure>\n\n\n\n

For more pancake recipes from Zojirushi, try these. They\u2019re not the souffl\u00e9 kind, but they look delicious!<\/p>\n\n\n\n

Blueberry Whole Wheat Pancakes<\/a><\/strong>
<\/p>\n\n\n\n

Gluten Free Pancakes<\/a><\/strong><\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

All photos by Bert Tanimoto<\/em>
<\/p>\n","protected":false},"excerpt":{"rendered":"

Have you seen these fluffy Japanese Pancakes all over social media lately? I stepped out of my comfort zone last weekend, just to try my primitive cooking skills at making these babies. Not bad, eh? I\u2019d say it was a success! 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