Fluffy Japanese Souffle Pancakes with Miso Cinnamon Butter Recipe
This pancake day, why not try something a little different, with a fluffy Japanese souffle pancake? The ingredients are simple but the execution is all in the technique so if you are up for a challenge, then make this your Shrove Tuesday special! Also fab for a weekend treat with seasonal fruit.
The key to the height and form of these pancakes is all about the success of your egg white whipping. They need to reach serious stiff peaks. Otherwise, they will still taste delicious but will not have the drama of a souffle that these pancakes are famous for.
We are collaborating with our friends at All Things Butter for this pancake special, with a super delicious miso cinnamon butter on top! Moorish and fragrant, this butter is the ultimate sweet pancake topper.
Fluffy Japanese Souffle Pancakes with Miso Cinnamon Butter Recipe
This pancake day, why not try something a little different, with a fluffy Japanese souffle pancake? The ingredients are simple but the execution is all in the technique so if you are up for a challenge, then make this your Shrove Tuesday special! Also fab for a weekend treat with seasonal fruit.
The key to the height and form of these pancakes is all about the success of your egg white whipping. They need to reach serious stiff peaks. Otherwise, they will still taste delicious but will not have the drama of a souffle that these pancakes are famous for.
We are collaborating with our friends at All Things Butter for this pancake special, with a super delicious miso cinnamon butter on top! Moorish and fragrant, this butter is the ultimate sweet pancake topper.
Ingredients
Instructions
- To make the miso cinnamon Butter topping first, take the Miso Tasty White Miso paste and the cinnamon bun butter and blend until smooth in a food processor or by hand. Make sure it is at room temperature first.
- First, whisk together the egg yolks, milk and vanilla extract in a bowl.
- In a bowl, mix together the flour baking powder and salt and then bring it together with the egg yolk mix.
- Whisk the egg whites to form soft peaks, and then add the sugar and whisk until stiff peaks. This is the critical step to get the height of the pancakes to rise and stay tall.
- On a low to medium heat, melt a small knob of unsalted butter. On an electric hob, I use level 5.
- Mix the egg white mix with the egg yolk mix slowly, 1/3 of the egg whites at a time. Fold carefully with a rubber spatula and don’t overmix.
- Using an ice cream or cookie scoop, take one scoop of the batter and place it carefully in the pan, (use a chefs ring or scone cutter if you wish, for a neater shape).
- Immediately add another half or full scoop of the batter directly on top carefully. Be careful you don’t let it spill over the original footprint of the first scoop of batter.
- Dribble 2 tsp on water on the side of the pancake (not directly onto the batter) and place a lid on top and cook for 2 minutes. The water helps to steam the pancake.
- After 2 minutes, add half a scoop of batter on top of the pancake. Again dribble a little water on the side of the pancake and place the lid back on for 2.5 minutes.
- Finally, flip the pancake carefully and cook for a further 1 minute, without the lid on.
- Repeat this for every pancake.
- To serve, take a hot spoon, scoop the butter and serve on top of the pancakes.
- Seasonal fruit and maple syrup optional for serving.