A chutney made with Tender Tamarind Leaves Pachadi Recipe is simply delicious. Also called Chintha Chiguru Tokkuthis spicy and sour chutney tastes great with just about anything. Try it with not just idli, dosa but with bhakri and chapati even steamed rice. Try it!
Pancakes evokes the image of a lazy holiday brunch, don’t they? If so what will you say to these delicious, light and pillowy or rather airy Japanese Style Soufflé Pancakes?
Comfort food at it’s best!!
I made these Japanese soufflé pancakes for two reasons, one, Akanksha, my second daughter loves pancakes and prefers to make them herself.
But currently, she is in her Std.XII and answering her boards. Reason enough for me to make special efforts for her.
The second reason for Shhh Secretly cooking we have started a new season where the members suggest themes. This is the first theme and I was given the opportunity to suggest the theme. Thanks, Mayuri and Renu!
My idea while suggesting the theme was that we need to move out of our comfort zone and make something different.
I am glad I managed to separate the eggs and beat the egg whites stiff because this has always been difficult for me. I have had issues with it I am never been comfortable nor have I enjoyed the process. I have always depended on someone to separate the eggs and beat them up for me. After trying this recipe, I have tried separating eggs and beating them twice already. So you can expect more recipes that use meringue.
I was as paired with Priya Iyer who blogs at The World Through my Eyes. I have been wanting to try her THAKKALI KAI KOOTU| GREEN TOMATO GRAVY.
As per rules, Priya gave me vanilla and milk as my secret ingredients.
The sky-high custardy pancakes share the same ingredients as the American pancakes namely, eggs, flour and milk. However, the procedure involves adding stiffly beaten egg whites and fold into the batter.
The batter you can add to metal pastry rings to get a smooth side, as you can guess I have not done that. In fact, the belief that you need the rings to get them tower is a myth.
The key is slow cooking on the lowest flame. Having said that, you need patience as these pancakes take time to cook.
These souffle pancakes definitely require extra time and effort but it was worth it as I was rewarded when my Father-in-law complimented me about the pancakes!
Yes, he ate them and I was surprised and compliments from him are rarer still.
Definitely a to-do when Apeksha, my elder daughter comes down for breakfast, as an afternoon snack or even dessert. Thanks to Just One Cook for the recipe.
Pancakes are something that is enjoyed worldwide so depending on where you live you may be served pancakes. I have tried a few like Syrniki, Alle Balle, Spring Onion Pancakes, Xi’an Stuffed Pancakes, Potato Pancakes, even Eggless Pancakes.
The name pancake is so-called as the batter is cooked on a griddle or in a skillet.
Pancake is also called hotcakes, griddle cakes, flapjack and they are flat cakes. A pancake may be thin and are round. Generally, pancakes are made from out of a starch batter to which eggs and milk are added. Butter is used as fat but I have seen recipes with oil too. There are leavening agents like baking powder used too!
However, Indian pancakes like dosa, cheela, podas, malpuas, thalipeeths are made without eggs. In fact, most homes serve them for breakfast or as a teatime snack. Healthy, nutritious and simple to make!
Substitute baking soda for the baking powder and add an acid like buttermilk curds, lemon juice, fresh orange juice or vinegar.
Any soufflé is all about eggs, the eggs yolks and whites are separated and then the egg white is beaten stiff, technically called the meringue. The result as I said tasty and airy pancakes.
The entire pancake depends on stiffly beaten egg white if you fail here you can still make your pancakes but then you may not get the height. Beating the egg whites stiff, yes meringue is just that requires you to follow some tips they are
For this recipe, we are looking for the eggs beaten stiff but the tips of the egg whites when you lift the beater bends over. Take care and do not over-beat egg whites, they will break into pieces. Also, do not under-beat, egg whites don’t have enough air bubbles and the pancakes won’t be fluffy.
2. If you are not using metal pastry rings pile up the batter vertically.
The key to making sky-high pancakes is to add a new pile over the batter on the pan after it starts to form. And if you are using a metal pastry ring please grease the inside of the ring.
3. Preheat the pan for a long time and use the lowest flame.
The pan has to be heated evenly this will prevent some areas being too hot some not.
4. Cook covered and on low flame.
Considering the height and the thickness of the batter these pancakes will need time to cook properly. Do not raise the flame, the pancakes will get done outside but will remain uncooked inside. Cook covered so that the moisture remains inside the pan along with the heat.
5. Create steam to cook Japanese pancakes.
Add 1 tablespoon of water to empty spaces in the frying pan to ensure moisture in the pan. This step is optional but recommended.
Swati says
So fluffy and spongy these look.. topped with cream and berries these look so inviting.. wish we could have any eggless version to get the same spongy texture, so that I cud also try these…wonderful share!!
ArchanaPotdar says
That is a thought I have been toying with. Making them eggless.
Shobha Keshwani says
These fluffy pancakes look nice. They can be served with so many different toppings. Definitely a Kids delight.
ArchanaPotdar says
Thanks.
The Girl Next Door says
Absolutely love the look of these little, fluffy beauties! The berry compote is the icing on the cake. 🙂 I’m sure these cute pancakes must be a great treat for kids and adults alike.
ArchanaPotdar says
Thanks.
Preethi Prasad says
These Japanese pancakes look so fluffy and soft. Thank you for the detailed explanation and the substitutes. They look super tempting. Going to try this soon.
ArchanaPotdar says
Now, I know I will see amazing pics with it.
Mayuri Patel says
You got my attention at the light and airy part… Japanese Souffle Pancakes sure look super tempting. Awesome share Archana, definitely bookmarking these to make for brunch. Love the idea of enjoying them with strawberries, cream and compote.
ArchanaPotdar says
Thanks.
Priya says
They look so soft and spongy . How I wish there was an eggless version
.the presentation is class apart…
ArchanaPotdar says
😀
Kalyani says
these look gourmet style, arch ! thanks to u, we saw a lot of pancake varieties this month… the presentation looks fantastic..
ArchanaPotdar says
Thanks.
Anu Kollon says
These pancakes look so soft and fluffy. The toppings of whipping cream and strawberry makes it so tempting. Great recipe Archana.
ArchanaPotdar says
Thank, Anu.
Poonam Bachhav says
The pancakes look absolutely Delish ! Soft, fluffy topped with whipping cream and berries, what’s not to like !
ArchanaPotdar says
Eggs, Poonam some are put off with the idea.
Sujata Roy says
Japanese souffle pancakes looks so soft fluffy and mouthwatering Archana. Loved your well explained recipe. Bookmarking it try sometime. Awesome share.
ArchanaPotdar says
Thanks, Sujata.
Rafeeda - The Big Sweet Tooth says
Those souffle pancakes look like a revelation, so soft, tall and fluffy! I must save these and make them for me like a treat…
ArchanaPotdar says
I like the make them for me part Rafeeda. We certainly should do that.
NARMADHA says
so soft and fluffy pancakes. Very detailed write up and explanation with step by step pictures. Thanks for sharing this delicious japanese souffle pancakes recipe
ArchanaPotdar says
Thanks.
Priya says
oh yumm love these. I almost made them them for this series and backed out at the last moment, need to make them soon
ArchanaPotdar says
Yes, they are yum.
Jayashree T.Rao says
These look so lovely and delicious. I would also like to have the eggless version of this recipe.
ArchanaPotdar says
Will get down on the job once situation stabilises. 😀
Seema Sriram says
There are so many memories you brought up with this post. I remembered those absoluly pillowy pancakes that were served in Osaka. Yours looks exactly like that. Super happy to have this recipe to try.
ArchanaPotdar says
😀
Sasmita says
These panackes are looking so soft and fluffy Archana di ! Hmmm, I would love to make some eggfree version of these 🙂 so lovely and delicious !
ArchanaPotdar says
Lol, lot of requests for an egg-free version. Once I start getting all my ingredients will experiment.
Chef Mireille says
I’ve heard about these – they look so light and airy!
ArchanaPotdar says
😀
Renu says
I am loving this soft and fluffy pancakes. I think my kids would love this, will try this for our weekend breakfast.
ArchanaPotdar says
Thanks, Renu.
Priya Srinivasan says
Japanese soufflé pancakes look inviting arch! So fluffy and spongy , topped with cream and berries they are absolutely tempting!!!
ArchanaPotdar says
Thanks, Priya.