Tuesday, April 9, 2019

American-Style Soufflé Pancakes – Also Known as Not Japanese-Style Soufflé Pancakes

These easy to make soufflé pancakes use the same basic technique as their extremely trendy Japanese cousins, but are much easier, don’t require a mold, and actually taste like pancakes. Of course, these won’t garner the same love on Instagram, but hey, what we sacrifice in verticality, we more than make up for in less hot air.

The fully inflated version just isn’t dense enough to satisfy me as a pancake, and mostly makes me want to bake actual soufflés. By the way, no matter what pancake recipe you like best, if it has eggs in it, you can do the same thing with the whites, and it almost always improves the texture.

I joked about putting hot pancakes on cold plates in the video, but in the restaurant business, this is no laughing matter. It’s one way you can tell whether pros or amateurs are running the place. At home, I usually just turn my oven to the lowest setting, and warm the plates in there, ideally next to some bacon.

Running them under hot water also works, as does zapping them in the microwave for 20 seconds. Regardless of the plate’s temperature beneath them, or what you top these with, I really do hope you give them a try soon. Enjoy!


Makes 4 large or 6 smaller Soufflé Pancakes:
2 large eggs, separated
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract
2 tablespoons plus 1 teaspoon granulated sugar
1 tablespoon melted butter
pinch of salt
1/4 cup plus 1 tablespoon self-rising flour (see note below)
1/8 teaspoon cream of tartar
2 teaspoons butter for cooking

Note: To make your own self-rising flour (2 cups worth): Sift together 2 cups all-purpose flour, with 2 teaspoons baking powder, and 1 teaspoon fine salt.
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20 comments:

MD said...

Ciao Chef John! In the video you mentioned you would have more about the self-rising flour on the blog...
Thanks! You da man.

Das_Geek said...

I came for the promised tip about self-rising flour. :/

widd_gama said...

Hi chef John: what can I do if I don’t have the self-rising flour, you forgot to mention it in the blog post. :)

Ssmnt said...

hello, you've said that you would but something in the blog about self-raising flour if I don't have any and I can't find it, so... ahh what do I do?

Ssmnt said...

hello, you've said that you would but something in the blog about self-raising flour if I don't have any and I can't find it, so... ahh what do I do?

Jackie Patti said...

Thank you for answering how to warm plates!

Troy Howard said...

You know John, I've been a huge fan of your lemon ricotta pancakes. Some of the best out there. These might give those a little competition. I know it's a different taste profile but still...

Hmm, now I'm wondering if I can mix the two recipes some how. The best of both worlds. Hmmmmm

Ido said...

Thank you for the video and post! Can you please add info on how to make without self-rising flour?

Dan in Michigan said...

Chef John - My immersion blender has a whisk attachment. Can I use that for the egg whites? Thanks!

Dan in Michigan said...

Chef John - My immersion blender has a whisk attachment. Do you think I can use it to whip my egg whites?

Mladen said...

Hello there.
Chef John, you said in the video that you'll explain how to make self-rising flour on the blog.
Do you add baking powder od baking soda to the regular flour?
Since this is my 1st comment on your blog, i have to say that you make cooking look easy,enjoyable and artistic. When i listen your videos, it's like a poetry.
Thanks for sharing your passion with the world.
Mladen from Bosnia

Mary said...

You always are so engaging and your humor encourages as well. I’m going to give these a try for Easter breakfast.

Unknown said...

Please enlighten us with your best recipes for both Manhattan and an updated New England clam chowders, preferably consecutively. Oyster crackers would be a real bonus!


Thank you,


John F

Jzigbe said...

Does it have to be wheat flour? Gluten free version?

Ssmnt said...

hello, so... what about self-rising flour?

Allen said...

done and yum - thanks Chef.

Roman said...

Awesome recipe!

Chef John said...

To all those asking, the self-rising flour instructions are at the bottom, under the ingredients. Sorry, they got cut off on the first posting in case you didn't see them!

Brett said...

Chef John,

I thought you should know that there was a mistake to the captions of this video (likely caused by Youtube's auto-captioning) that you should fix.

At 7:27, the captions describe the pancakes as "everybody's Aryan light" rather than "every bit as airy and light".

I tried to fix it myself, but it looks like community translations are disabled for the video.

Kennapop3 said...

I've separated my eggs while making waffles and enjoyed crispy waffles with almost empty interiors.