recipe

7-Minute Soufflé Pancakes

Difficulty：★★★★★

7-Minute Soufflé Pancakes

With their impressive height and light, fluffy texture that melts in your mouth, soufflé pancakes are simply irresistible! This time, we challenged ourselves to shorten the cooking time and create a delicious soufflé pancake that can be made in just seven minutes.

Ingredients

Egg yolk：420g
Whole eggs：300g
Granulated sugar：90g
Cake flour Violet (NISSHIN SEIFUN)：450g
BP：18g

【Meringue】

Egg white：300g×3
Granulated sugar：60g×3
Dried white egg/dried white egg type W (Kewpie Egg)：6g×3
Meringue stabilizer/Inagel C-300 (Ina Food Industry Co., Ltd.)：3g×3

※The egg yolk batter can be prepared in advance and made in bulk, as it keeps well. However, the meringue loses its aeration quickly, so it is best prepared in separate batches.

How to make the egg yolk batter

This recipe uses the ‘separate method’ (or two-stage mixing method), in which the egg yolk batter and meringue are prepared separately and then combined at the end.
For this recipe, we prepare a large batch of egg yolk batter in advance, while the meringue is prepared in three separate batches and folded into the batter just before baking.
*The egg yolk batter can be prepared in advance and made in bulk, as it keeps well. However, the meringue loses its aeration quickly, so it is best prepared in separate batches.

We begin by preparing the egg yolk batter.
First, sift the cake flour and baking powder together into a separate bowl.

Place the egg yolks and whole eggs in the mixer bowl and whisk briefly to break them up. Add the granulated sugar and mix.

Add the egg yolks and whole eggs, and mix to combine.

Add the granulated sugar and mix thoroughly.

Next, add the sifted cake flour and baking powder, and mix using the mixer.

Add the cake flour and baking powder, and mix.

How to make the meringue

Next, prepare the meringue.
Because meringue-based batter loses its aeration easily, it is best to prepare the meringue just before baking.
*For each batch, prepare enough meringue to combine with one-third of the egg yolk batter prepared earlier.

First, combine the meringue stabilizer, dried egg whites, and granulated sugar in a separate container.

Mix the meringue stabilizer, dried egg whites, and granulated sugar together.

Place the egg whites in the mixer bowl and whisk briefly to loosen them.

Whisk the egg whites briefly to loosen them.

Next, gradually add the stabilizer, dried egg whites, and granulated sugar mixture in two batches while mixing.

Add half of the stabilizer, dried egg whites, and granulated sugar mixture, and mix.

Adding the mixture in batches makes it easier to whip the meringue.

Continue mixing until a meringue forms.

Mix until the meringue clings to the whisk.

The target specific gravity is 0.15. This batch reached 0.14.

Finally, add one-third of the prepared egg yolk batter to the bowl and mix with the meringue to complete the batter.

Transfer one-third (approximately 410 g) of the prepared egg yolk batter to a bowl.

Add a small amount of the meringue and mix by hand.

Add the egg yolk batter and meringue mixture to the bowl containing the remaining meringue, and mix.

Use a cutting motion to gently fold the ingredients together.

The batter is ready when all visible streaks of meringue have disappeared!
The target final specific gravity is 0.30. This batch reached 0.28.

How to cook the batter

Set the Tabletop Pancake Cooker to 175°C.
Lightly grease the copper cooking surface with oil (Bitakatto SL) and dispense in the soufflé pancake batter.
Mist the batter with water, close the lid, and bake for 2 minutes.

Using a piping bag, pipe the batter into tall, round mounds.

Open the lid slightly, mist with water, and cook for 2 minutes.

After 2 minutes, open the lid, flip the pancakes, mist with water again, and cook for another 2 minutes.

Mist with water and cook for another 2 minutes.

Finally, open the lid and cook the sides of the soufflé pancakes by rolling them on the plate.
(Total cooking time: approximately 7 minutes)

Finally, roll each pancake onto its side to cook the edges, and it’s ready to serve.

Here’s what the cross-section looks like.

Because soufflé pancake batter loses its aeration quickly, use it immediately after mixing.
Using one-third of the egg yolk batter and one batch of meringue, you can make four batches, yielding 36 pancakes (based on a 9-cup mold with a diameter of 75 mm).

Examples of fillings

Sandwich with sweet red bean paste and butter.

For this recipe, we challenged ourselves to cut the cooking time for these soufflé pancakes from 12 minutes to just 7 minutes!
They hold their volume well even after sitting for a while, and the batter is easy to work with. We highly recommend giving these 7-minute soufflé pancakes a try for that signature light, fluffy, melt-in-your-mouth texture!