[Recipe] Oh-so fluffy – Buckwheat Soufflé Pancake

Pancakes used to be my favorite type of breakfast when I was a kid, especially those classic buttermilk pancakes. As I’m older, I become more of a french toast person. Japan, one of my favorite countries in the world, is known for their creativity, including food. Pancakes are quite popular in Japan. Since the Americans can make “cronuts” (aka croissant + donut), why can’t the Japanese put soufflé and pancake together? It maintains the versatility of pancakes, but also has the airiness of soufflé. Definitely perfect for brunch, afternoon tea, or tea.

recipe soufflé pancake 厚燒鬆餅

I’ve never heard of “soufflé pancakes” until last year, when the famous Uzna Omom Pancake opened in Taipei, Taiwan. It caused a huge rave that it opened few more stores soon after. Though I’ve never been to the cafe, but I’ve seen quite a lot of videos online. Therefore, I thought, why not make it myself?

recipe soufflé pancake 厚燒鬆餅

To make the mold, all you need is aluminum foil and a stapler! If you already have a circular cookie mold or anything similar that’s fine. I like to use the aluminum foil just because it’s easier to remove it afterwards.

recipe soufflé pancake 厚燒鬆餅

The width of the mold is around 2.5 cm, and 9 cm for diameter.

bob's red mill buckwheat pancake mix

There are the ingredients that you need. Instead of making my own pancake mix, I used Bob’s Red Mill buckwheat pancake & waffle mix. Their blend is quite good. You can also swap blueberries for other berries or fruits that you prefer.

recipe soufflé pancake 厚燒鬆餅

First, beat the egg yolk and half of the sugar together until pale in color.

recipe soufflé pancake 厚燒鬆餅

Sift in the pancake mix, and mix well.

recipe soufflé pancake 厚燒鬆餅

Beat the egg white in a separate clean bowl until you get the stiff peak. If you don’t have an electric mixer, it might take around 15 minutes! I take that as a good workout. No pain, no gain. Right?

recipe soufflé pancake 厚燒鬆餅

Use a spatula to gently fold the mixture into the meringue.

recipe soufflé pancake 厚燒鬆餅

The entire process took a bit longer than I expected, because beating the egg whites took a while. To finish off, I topped with a scoop of greek yogurt, a fig, some blueberries, and drizzled some maple syrup!

recipe soufflé pancake 厚燒鬆餅

Buckwheat Soufflé Pancake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch
Serves: 1
Ingredients
Ring Moulds
  • Aluminum foil
  • Stapler
Pancake Batter
  • 1 Egg White
  • 1 Egg Yolk
  • 1 Tablespoon pancake mix
  • ¼ Teaspoon honey
  • ¼ Teaspoon sugar
  • ½ Tablespoon oilve oil
  • ½ Tablespoon soy milk (or any milk would do)
Instructions
Making the moulds
  1. Fold a piece of aluminium foil into a long string of 2.5cm wide
  2. Staple the ends together to form a 9 cm ring
Soufflé Pancake
  1. Separate the egg yolk and egg white
  2. Beat egg yolk and honey together till mixture is pale in color
  3. Sift in pancake mix and mix to combine
  4. Add in milk, and olive oil, and mix well
  5. In a separate bowl (clean and dry), whisk egg whites till bubbles form on top
  6. Gradually add in sugar and beat until it forms stiff peaks
  7. Scoop ⅓ of the meringue (egg whites) into the egg yolk mixture
  8. Mix till well incorporated
  9. Pour mixture back into the bowl with meringue and, gently fold in meringue by using a spatula
  10. Grease a frying pan and the ring mould with some olive oil to prevent sticking
  11. Place pan over medium-low heat
  12. When the pan is hot, place ring mould on top and pour in your batter all the way up
  13. Put a lid on your pan and let the pancakes cook for 3 minutes
  14. Flip pancakes over with a spatula, place lid back on and continue to cook for another 3 minutes
  15. Turn off the stove and carefully cut off the foil ring moulds when the pancakes are done
  16. Place the pancake on a plate, and get creative!
Notes
Do not over mix or apply too much pressure, because it will deflate the meringue and affect the texture of your pancakes
The cooking time depends only our stove and pan, so adjust accordingly

 

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12 Comments

    • Thanks for stopping by and pointing out about the milk! I must have forgotten while writing it up. I’ve edited the recipe 🙂

  1. What a cool idea! Gotta love that Japanese culinary innovation eh? Plus nobody does buckwheat better, in my opinion! The fruits is a wonderful added touch. It seems so homey and simple, yet elevated and elegant. Love it.

  2. I love Japanese desserts. And this is definitely going into my to-do list. I hardly ever buy pancake mix anymore though and since this only needs a tablespoon, any good substitute?

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