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My review
Japanese Souffle Pancakes
286
Diana71
"These fluffy and extra-thick Japanese pancakes are mouthwatering! They are soft and spongy, and a true indulgence. The super secret ingredient is the mayonnaise. It's just emulsified oil and vinegar, and I promise it will make your pancakes thicker and fluffier; it gives it just the right "lift". I use Kewpie® mayo, but you can try with any regular mayo. Please let me know what you think!"
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Ingredients
25 m servings 281Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine milk and vinegar in a large bowl. Allow to sit until milk has soured, about 5 minutes.
- Meanwhile, sift together flour, sugar, and baking powder in a separate bowl; set aside.
- Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
- Add egg yolks and vanilla extract to the soured milk; mix until well combined and pour into the center of the flour mixture. Use a whisk to combine all ingredients. Add mayonnaise and stir until there are no lumps. Fold in egg whites.
- Heat a griddle on the stovetop over medium-low heat and melt butter. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Cook until pancakes are golden brown on the bottom and not too liquid across the top, 4 to 6 minutes. Flip each pancake and mold together. Cook until the other sides are golden and pancakes have doubled in thickness, 4 to 6 more minutes. Slide the molds off the pancakes.
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Footnotes
- Cook's Note:
- You can substitute regular mayonnaise for Japanese mayonnaise.
Nutrition Facts
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Reviews
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Newest
1/6/2020
I made it without the mayonnaise and used kefir instead of milk/vinegar. It turned out well.
12/21/2019
These are really good! Unless it's been edited in the last couple days, the recipe calls for 1 cup milk. For the person who gave it low stars, because of something the poster has no control ...