Souffle Pancakes

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    175
based on 17 ratings

Japanese style soufflé pancakes are made by whisking egg whites and sugar before folding them through the egg yolk, flour and milk mixture, which gives them their light and fluffy consistency, sometimes described as 'fluffy' or 'jiggly' pancakes. Prepare your fruit or toppings before you begin because the pancakes need to be served immediately from the pan before they collapse.

recipe updated May 7, 2025

Ingredients

  • Egg yolk icon
    Egg yolk
    6
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon
  • Milk icon
    Milk
    6 tablespoons
  • Egg white icon
    Egg white
    6
  • Cream of tartar icon
    Cream of tartar
    ¼ teaspoon
  • Caster sugar icon
    Caster sugar
    6 tablespoons
  • All purpose flour icon
    All purpose flour
    65 g
  • Baking powder icon
    Baking powder
    1 ¼ teaspoons
  • Corn oil icon
    Corn oil
    as needed

Tools

  • kCook icon Stove
  • kCook icon Kenwood Chef XL
  • kCook icon Kenwood bowl - kenwood chef xl
  • kCook icon Medium bowl
  • kCook icon Frying pan - large
  • kCook icon Serving plate

Step preview

  1. Attach Whisk
  2. Add egg yolk, vanilla extract and milk to the Kenwood Bowl
  3. Mix with splashguard fitted - 20 sec, Speed 5
  4. Then sift all purpose flour and baking powder into the Kenwood Bowl
  5. Mix with splashguard fitted - 20 sec, Speed 5
  6. Scrape the sides of the bowl with a spatula
  7. Mix with splashguard fitted until combined - 20 sec, Speed 5
  8. Transfer mixture to medium bowl then set aside
  9. Place frying pan over a low heat and allow to warm up
  10. Clean Kenwood Bowl
  11. Attach Whisk
  12. Add egg white to the Kenwood Bowl
  13. Mix with splashguard fitted - 20 sec, Speed 4
  14. Add cream of tartar to the Kenwood Bowl while machine is running
  15. Increase speed to Max
  16. Add caster sugar to the Kenwood Bowl gradually
  17. Mix with splashguard fitted - 2 min 10 sec, Speed Max
  18. Fold egg whites into egg mixture gradually
  19. Add corn oil to a clean frying pan
  20. Increase the heat to medium
  21. Using a large spoon, spoon the pancake mixture into the frying pan, three spoonful of the batter per pancake
  22. Cover the pan with a lid
  23. Cook until golden brown then turn over - 5 min
  24. Cook until golden brown - 5 min
  25. Transfer the pancakes to a serving plate
  26. Repeat the same with the remaining pancake mixture
  27. Serve immediately
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