Blueberry Soufflé Pancakes
Soufflé pancakes, also known as Japanese pancakes, are a popular breakfast or brunch item that originated in Japan. These pancakes are known by their fluffy and airy texture, which is achieved by whisking egg whites separately from the yolks and then folding them together with a mixture of flour, milk, and other ingredients. Soufflé pancakes are often served with toppings such as fruit, whipped cream, or syrup, their light and delicate texture makes them a favorite among pancake and dessert lovers. While they can be a bit more challenging to make than traditional pancakes, the result is a delicious and unique treat that is sure to impress.
Serving size: 1-2 servings
Total Recipe Time: 35 Minutes
Prep Time: 20 minutes
Cook Time: 10 Minutes
Soft Blueberry Cream:
4 tbsp blueberry syrup or jam
1/2 cup heavy cream
1 tsp sugar
Pancake batter:
3 egg yolks
4 tbsp all purpose flour
1 pinch salt
1 tsp baking powder
1 tsp Bird's custard powder
1/2 tsp vanilla extract
3 tbsp milk
Meringue:
3 egg whites
3 tbsp sugar
1/2 tsp cream of tartar or 1 tsp lemon juice
For Cooking:
1 tsp vegetable oil
Tools:
Mixing bowls
Liquid measuring cup
Measuring spoons
Stand Mixer or Hand Mixer
Nonstick pan
Spatula
Piping bag
Method:
1. Make blueberry cream: In a medium size bowl, combine blueberry jam and heavy cream and mix with hand mixer or whisk until cream is half whipped but still soft enough to pour over pancakes. Pour blueberry cream into a small bowl and refrigerate until use.
Tip: If whipped cream is overbeaten, fear not! Add 1 tsp of milk at a time and gently mix until cream is back to desired consistency.
2. Combine yolks with wet and dry ingredients: In a medium size bowl, combine flour, baking powder, custard powder, egg yolks, milk, and vanilla extract and mix together until combined.
3. Make egg white meringue: In a separate medium sized bowl, pour in egg whites and cream of tartar and beat with hand mixer starting on low speed for 1 minute, and slowly add in sugar. Gradually increase the speed to medium to medium high for additional 4-5 minutes until meringue forms stiff peaks and the bowl can be turned upside down without any meringue spilling.
Tip:
Cream of tartar helps to stabilize the meringue. You can also use a squeeze of lemon juice as a substitute or omit altogether.
It's important to remember to mix the meringue slowly start on low speed and gradually working to medium speed. Same goes for the sugar as this will allow the sugar to better dissolve into the egg whites and stabilize the meringue.
3. Combine meringue and pancake batter: Scoop 1/4 of meringue into pancake batter bowl and mix until combined. Then pour pancake batter into the meringue bowl and gently fold the mixture with a spatula until fully combined. Pour batter into a piping bag.
4. Cook pancakes: Spread vegetable oil in a nonstick pan with paper towel, wiping away excess oil. Turn heat to low and pipe 2-3 pancakes onto the pan. Pour 2 tsp of water into the pan but not directly on the pancakes to help steam the pancakes. Cover the pan with a lid and continue to cook for 5 minutes, then flip pancakes over, add 1 more tsp of water into the pan, cover, and continue to cook for 5 more minutes.
5. Plate and serve: Stack pancakes onto a plate, pour blueberry cream over the top of the pancakes, garnish with fresh blueberries or a drizzle of blueberry jam and enjoy!
