Japanese Souffl Pancakes with Maple, Honey & Miso Butter
These Japanese souffl pancakes are fluffy, airy, and topped with a luscious maple, honey, and miso butter blend for the perfect gourmet breakfast treat.
Servings: 4 servings
Ingredients
For the Miso Butter
- 50 grams salted butter softened
- 2 Tbsp maple syrup
- 75 ml honey
- 2 tsp white miso paste
- 1 tsp vanilla
- pinch sea salt flakes
For the Pancake Batter
- 4 egg whites
- 0.5 tsp cream of tartar
- 3 Tbsp caster sugar for whipping egg whites
- 2 egg yolks
- 4 Tbsp milk
- 1 tsp vanilla extract
- 2 Tbsp caster sugar for batter
- 6 Tbsp flour (¾ cup + 2 Tbsp)
- 0.5 tsp baking powder
- a little oil to fry
Instructions
Make the Miso Butter
- In a small bowl, combine the softened salted butter, 2 tablespoons of maple syrup, honey, white miso paste, vanilla, and a pinch of sea salt flakes. Mix until smooth and creamy. Set aside to let the flavors meld.
Prepare the Pancake Batter
- In a mixing bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.
- In another bowl, sift together the flour and baking powder.
- Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined. Be careful not to overmix!
Whip the Egg Whites
- In a clean bowl, whip the egg whites and cream of tartar using an electric mixer until soft peaks form.
- Gradually add the caster sugar, continuing to whip until you achieve stiff peaks.
Fold the Mixtures Together
- Gently fold the whipped egg whites into the yolk mixture in three parts. Start by adding a third of the egg whites to lighten the batter, then carefully fold in the remaining egg whites until no white streaks remain. Be gentle to keep the batter airy.
Cook the Pancakes
- Preheat a non-stick frying pan over low heat and lightly grease it with a little oil.
- Using a cookie cutter or ring mold, spoon the batter into the mold, filling it about halfway.
- Cover the pan with a lid and cook for about 3-4 minutes until the bottom is golden brown, then flip and cook for an additional 3-4 minutes.
- Repeat with the remaining batter.
Serve with Toppings
- Once cooked, stack the pancakes high on a plate and generously drizzle with the remaining maple syrup and honey.
- Top with a dollop of the miso butter and watch it melt into a glorious puddle of flavor. Enjoy your fluffy creations!
Equipment
- Mixing Bowls
- Electric Mixer
- Spatula
- Non-stick frying pan
- Cookie cutter or ring mold
- Measuring Cups and Spoons
Notes
- Cook the pancakes on low heat to ensure they rise and cook through without burning.
- For a dairy-free version, substitute salted butter with a plant-based alternative and use plant-based milk.
- Store leftover pancakes in an airtight container in the fridge for up to two days; reheat gently on a skillet.