I may have to give that a try!

I also risked doubled the recipe and stuck the batter in the fridge when the first batch was cooking, and miraculously didn’t see a difference in the puffiness between batches. Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Make sure to gently mix the batter thoroughly! However, you can add more vanilla to minimize/distract the egg taste. It’s like souffle, it’s all about the air in the meringue to rise the pancakes! My pancakes keep deflating after I take them out of the skillet how do I keep them fairly puffy? .

My kids don’t eat eggs, but they loved these!! They’re so beautiful and I love the idea of this texture.

Sweet, savory, healthy, decadent…food, like life, is all about balance. Once you got all the ingredients, making these Japanese Pancakes is not a difficult task, but you need to put a little more effort than you would usually do with regular pancakes. After adding it, I opened the lid to flip my pancakes and they were so tall they were almost out of the pan. I’m so glad you liked these! I know you can do it! Just like regular souffle (dessert), heat rises the pancake to be fluffy.
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There are two main ingredients that make these Japanese pancakes SO fluffy. These two factors decide on the fluffiness! Definitely making these until i get tired of them, thank you so much , Nami for the stellar tips and recipes. I’m here to help, I hope next one will be better. Yes, visit one in Japan and then you can make these once you return! But trust me on this. I do not use self-rising flour and I’m not sure how it will work out… self-rising flour already includes baking powder and a bit of salt, I’m not sure how you would adjust… I would not recommend using it since Souffle Pancake recipe is not easy to make and requires some preciseness. Thank you so much for trying this recipe! Hi Nick!

I highly recommend using a lid for this recipe. If you have two similar size pans, you can make 6 pancakes using two stovetop burner.

Hi Nami, Thank you so much for this wonderful recipe. Thank you Nami, Hi Dayu! I’m talking about your new breakfast obsession….Japanese pancakes.

Will try that this weekend! Thank you for your kind words!!

I worry that you mix the chilled batter again but end up overmixing the batter which could end up with tough pancakes. , Thanks for the detailed recipe and pictures: I just made them and they were delicious. If it’s “liquified”, it’s not enough. And it will slowly deflate as the cake cools down and no hot air in it. Hi Said!

You will be quite busy handling 6 pancakes at once (such a fussy recipe! Maybe it’s not properly made… but since I wasn’t in the kitchen, I can’t be 100% sure that’s the reason… Please measure it correctly and do not substitute anything. Hope this helps! Thank you! Hi Pierre! . there is no butter in version 1. Please read 3 Tips to Make Perfect Meringue (Egg Whites) in this post. Unlike regular pancakes, you will need to cook these thick & fluffy Japanese pancakes for a much longer time. Hope you don’t give up!

Only one pancake looks decent.

It took me several attempt to learn my stove and heat… . I wanted to make it super quick so whipped up my egg whites in the food processer whipping attachment and then combined the rest by hand and they were fluffy and like moist sponge cakes!! I rather want to be a customer who enjoys good food. When you double the recipe, do you cook 2 batches at the same time? When it’s stiff peaks you can definitely tell.

Hi Francis! I’m just not sure because I got to their page and it was word for word yours. But alas I'm always watching from afar. Did the trick for keeping the shape. These measurements are totally wrong. It was super easy to understand and follow, but my batter only made 4 pancakes, will definitely double it next time tho! . I tried using chickpea water for meringue for egg white and the flour batter i made with flour, milk and vanilla and baking powder but as soon as i add the flour batter to meringue it liquidfyyy and doesnt look like it should be! Btw Nami, when I flipped for the first time, it’s not stucked & the color was nice the pancake has a little splash on the pan, that creates a slight edgy. Hello Naomi, thanks for sharing the recipe! Thank you for sharing! Hi Neve! When you make good meringue, it’s easy to stack the batter on top of the other (once it’s formed into a shape). The cafe limits their servings of fluffy soufflé pancakes to only 60 people per day, at designated times, which requires diners to line-up early (at least an … Hi Emily!


(Available Saturdays and Sundays 10 a.m.-3 p.m., 400 Tremont St., 617.451.1800, bootlegspecial.com), And finally, put Gen Sou En on your to-visit list. I hope you enjoy this recipe and my tips shared in the post are helpful.


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