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Japanese Souffle Pancake

Japanese Souffle Pancake
japanese-souffle-pancake

Japanese Souffle Pancake

YIELD: 6 small or 2 large soufflé pancakes

INGREDIENTS


  • 2 large egg yolks

  • 2 Tbsp granulated sugar

  • ¼ cup Mori-Nu Silken Tofu Soft

  • 2 Tbsp whole milk

  • ½ tsp vanilla extract

  • 2 Tbsp vegetable oil

  • ½ cup all-purpose flour

  • ½ tsp baking powder

  • 3 large egg whites

  • 2 Tbsp granulated sugar (for egg whites)

  • Butter or oil, for greasing the pan

  • Powdered sugar, for dusting

INSTRUCTIONS


  1. In a blender or food processor, combine Mori-Nu Silken Tofu Soft, milk, vanilla extract, and vegetable oil. Blend until completely smooth and creamy

  2. In a large bowl, whisk together egg yolks and 2 Tbsp granulated sugar until pale and slightly thickened. Stir in the blended tofu mixture until fully incorporated. Sift in allpurpose flour and baking powder, then gently whisk until just combined (do not overmix).

  3. In a clean mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add 2 Tbsp granulated sugar and continue whipping until glossy, medium-stiff peaks form.

  4. Using a spatula, gently fold the whipped egg whites into the yolk mixture in three additions. Fold until just combined and smooth, being careful not to deflate the batter.

  5. Heat a large nonstick skillet over the lowest heat setting and lightly grease with butter or oil. Place greased ring molds (about 3 inches wide and 2 inches tall) on the skillet if you have them. Scoop batter into each mold, filling halfway. Cover the skillet with a lid and cook for 4–5 minutes.

  6. Remove the lid, add a little more batter to each mold for extra height if desired, cover again, and cook another 4–5 minutes until the bottoms are golden and the pancakes are slightly set. Carefully flip the pancakes (with molds if using), cover again, and cook 5 more minutes until cooked through and springy

  7. Transfer pancakes to plates, dust with powdered sugar, and serve immediately with maple syrup, fresh berries, or whipped cream if desired.

TIPS FOR SUCCESS


  • Why use tofu? Traditional soufflé pancakes rely entirely on whipped egg whites for height, which can lead to a dry interior if overcooked. The blended Mori-Nu Silken Soft Tofu keeps these pancakes moist and tender while still allowing them to rise tall and airy.

  • Easier for home cooks: Traditional recipes are very delicate and can collapse if the batter is overmixed or heat isn’t controlled perfectly. This version is more forgiving thanks to the tofu’s moisture and structure.

  • No specialty ingredients or tools required: While ring molds help, you can create tall pancakes by carefully piling the batter and cooking low and slow.

  • Cook low and slow: This is essential for soufflé pancakes to rise without burning. Don’t rush the process.

  • Egg white peaks: Medium-stiff peaks are key for holding the structure without making the batter too dense.

PRODUCTS USED FOR THE RECIPE

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