Raspberries Recipes

How to Make Suffocating Pancakes From Japan

How to Make Suffocating Pancakes From Japan

How to Make Suffocating Pancakes From Japan This Japanese style souffle pancakes is a popular Japanese dish and you can make it at home. The pancakes on the market were fluffy pancakes. I have wanted to make them since then using Japanese souffle pancakes with powdered sugar and butter. And it takes a lot of effort to make but it is very easy to make. I have to make pancakes regularly. The way it is cooked in a pole and its batter contains a meringue which makes it so light.

And everything I’ve used in baking powder. Baking powder is almost always used to help your pancakes grow and have a more stable texture.How to Make Suffocating Pancakes From Japan This is the simplest version. They taste very good. The taste of the pancakes will not be good. It will taste very good. Baking powder has changed the taste of souffle pancakes. And it makes it more like a cake.

During the annoyance they are not so light and the way they do in Japan. They are a little different. They are lighter than a cake and taste like souffle. And not only does it taste good, it also has the taste of eggs. Once you mix it with syrup and whipped cream, it masks the taste. They are also a little difficult to make, especially if you don’t have much experience in making souffles.


Version 1: With baking power

  • 7 tablespoons cake flour
  • 3 tablespoons skim milk
  • 1/4 tablespoon baking powder
  • 1/3 teaspoon vanilla extract
  • 1/3 tablespoon whole fat mayonnaise
  • 4 tablespoons granulated white sugar
  • Separate 2 large egg whites and egg yolks

Version 2: Without baking power

  • 6 tablespoons cake flour
  • 1/5 teaspoon skim milk
  • Melt 2 tablespoons unsalted butter
  • 1/3 teaspoon vanilla extract
  • 1/4 teaspoon granulated white sugar
  • Separate 2 large egg whites and egg yolks
  • 1/5 tablespoon of tartar



  1. In a medium bowl, whisk together the milk, baking powder, vanilla, mayonnaise and egg yolk. Sift into the cake flour using a flour sifter or fine mesh sieve. Mix the mixture with it till it becomes black and the mixture becomes light yellow. Keep shaking up the tab.
  2. Put the cooled egg whites and sugar in the bowl of the stand mixer. If there is any oil, your egg whites will not pay off, so clean and dry it first. Speed ​​up your mixer. About 2-3 minutes. You should be able to take on the color scheme and if you turn the mixing bowl upside down.
  3. Using a spatula, remove one-third of the meringue and add to your egg yolk mixture. Shake until the white lines disappear to the tab and then gently insert the color into the bat. You need to soften when adding. Do it gently. If done too hard, the meringue will lose its texture. Now one meringue has been added and the other three have been added. In the end, you have to be very light and airy, only to be included where the white lines are not visible.
Make Suffocating Pancakes
  1. If this is your first time making it, you can add two color templates to a large skeleton to determine the heat setting for your stove. Brush the inside of the ring mold with cooking oil which completely greases the inside of the mold and also the bottom of the pancakes but does not spread the grease on the rest of the pan.
  2. Now put it on the heat. Once the oil and pan are hot, fill each ring template between 1/2 and 2/3 completely to add some room. Add 1/2 teaspoon of water to each part of the pan and do not touch the pancakes.
  3. When you look almost completely cooked, your pancakes are ready to turn and you can move the bottom of the pancakes somewhere. Use a spatula or turner to turn the pancakes. I use cookie spatulas because they are thin and slippery under the molds.
  4. Allow the pancakes to cook completely and cover and cook for another minute until golden brown on both the top and bottom. Place the pancakes on a plate. Gently pull out the molds to remove them. And put it in a nice pot and serve it hot with syrup, powdered sugar fruit, or anything else of your choice.

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