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Hazelnut-Pear Soufflé Recipe

Hazelnut-Pear Soufflé Recipe


Preheat the oven to 375 degrees.

Line six 6-ounce soufflé ramekins with butter and sugar. Place on a rimmed baking sheet and set aside.

In a medium-sized, heavy-bottomed saucepan, warm the milk with the corn syrup over medium heat. In a medium-sized bowl, combine the cornstarch and ¼ cup of the sugar with the yolks and whisk vigorously.

Temper the warm milk into the yolks and starch. Return the ingredients to the saucepan, place over medium heat, and bring to a simmer, stirring continuously, until thick. Remove the milk mixture from the heat and stir in the butter and then the hazelnut paste. Let cool slightly.

In the bowl of a heavy-duty electric stand mixer, whip the egg whites on medium speed until foamy. Slowly add the remaining sugar and egg white powder and increase speed to high. Whip until shiny and stiff peaks form, about 3 minutes.

Using a whisk, lighten the hazelnut mixture with about 1/3 of the beaten egg whites. Stir until well combined. Using a large rubber spatula, fold in the remaining egg whites until just incorporated. Spoon the mixture into the ramekins; the mixture should come up to the top of the ramekin.

As you fill the ramekins, place 1 tablespoon poached pear in the center of each and cover with the remaining soufflé mixture. Place them on the baking sheet and transfer to oven. Bake until risen, about 12-15 minutes. Serve immediately.


Recipe Summary

  • ⅔ cup chopped hazelnuts, toasted and divided
  • ½ cup sugar
  • 2 tablespoons unsalted butter, softened
  • ⅛ teaspoon salt
  • 1 large egg
  • ½ (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • Baking spray with flour
  • 2 tablespoons crumbled blue cheese
  • 2 large Bartlett or Anjou pears, peeled, cored, and cut lengthwise into 1/8-inch-thick slices
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons apple jelly
  • 1 teaspoon water

Place oven rack in the lower third of oven. Preheat oven to 375°.

Place 2 tablespoons hazelnuts in a small bowl set aside. Place remaining hazelnuts and sugar in a food processor process until finely ground. Add butter, salt, and egg process until a smooth paste forms.

Gently roll pie dough into a 16 x 12-inch rectangle, cutting dough and gently pinching seams as needed to create shape. Fit dough into a 14 x 4 1/2-inch removable-bottom metal tart pan lightly coated with baking spray. Gently press dough against bottom and sides of pan. Spread hazelnut mixture evenly over bottom of dough. Bake in lower third of oven at 375° for 20 minutes or until lightly browned. Remove from oven. Sprinkle blue cheese evenly over top.

Gently toss pears with lemon juice. Arrange pear slices on top of cheese. Bake at 375° for 25 minutes or until pears are tender when pierced with the tip of a knife. Remove from oven. Place jelly and 1 teaspoon water in a small microwave-safe bowl microwave at HIGH 1 minute or until mixture boils. Brush top of tart with jelly mixture sprinkle with remaining 2 tablespoons hazelnuts. Cool completely in pan on a wire rack before slicing.


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Recipe Summary

  • 1 tablespoon butter, melted
  • 1 tablespoon white sugar
  • 5 teaspoons butter, melted
  • 5 teaspoons all-purpose flour
  • ¼ cup cold milk
  • 2 egg yolks
  • 1 teaspoon freshly grated orange zest
  • 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
  • ⅛ teaspoon vanilla extract
  • 2 egg whites
  • ¼ cup white sugar, divided

Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.

Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.

Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla mix until smooth.

Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.

Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.


Recipe Summary

  • 2 ¼ teaspoons active dry yeast
  • 1 ½ cups warm water (110 degrees F/45 degrees C)
  • ½ cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup evaporated milk
  • 7 cups all-purpose flour
  • ¼ cup shortening
  • 1 quart vegetable oil for frying
  • ¼ cup confectioners' sugar

In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.

Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.

Shake confectioners' sugar on hot beignets. Serve warm.


How to Make a Dessert Soufflé

Follow these steps and tips on how to make a soufflé dessert. You’ll be surprised at how easy this elegant French dish is to make.

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HEAT oven to 350°F. MIX 1/4 cup sugar, the cocoa powder, flour and salt in medium saucepan gradually whisk in milk until smooth. COOK over medium heat, stirring constantly, until mixture thickens and boils. STIR IN vanilla. Remove from heat.

BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD remaining 1/4 cup sugar, 2 Tbsp. at a time, beating after each addition until sugar is dissolved. (Rub a bit of mixture between thumb and forefinger it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks.

STIR egg yolks into reserved sauce until blended. Gently but thoroughly FOLD yolk mixture into whites until no streaks of white remain. Carefully POUR into ungreased 1-1/2 to 2-quart soufflé dish. For a “top hat”, hold metal spatula upright and make a ring in top of the soufflé mixture, 1 inch from side of dish and 1 inch deep, if desired.

BAKE in 350°F oven until soufflé is puffy, delicately browned and shakes slightly when oven rack is moved gently back and forth, 30 to 40 minutes. SERVE IMMEDIATELY.

Enjoy
Dust soufflé with powdered sugar and serve with whipped cream.

Follow the age-old rule – the soufflé doesn’t wait for the guests, the guests wait for the soufflé. Be ready to whisk the soufflé to the table as soon as it’s out of the oven.

Serve by gently breaking the top crust into portions with two forks held back-to-back. Then lightly spoon soufflé onto plates, including some center and some crust in each serving.

Insider Information on How to Make Soufflé Dessert Perfectly
Soufflés need something to cling to. Soufflés are baked in ungreased dishes so they can cling to the sides on their ascent. If a coating is desired, lightly grease the dish with butter or cooking spray then dust evenly and completely with fine cookie crumbs, finely chopped nuts or granulated sugar. The coating will keep the soufflé from slipping down to the bottom.

Straight sides make all the difference. The straight sides of the traditional soufflé dish help the soufflé to climb and hold itself up. You can use a straight-sided casserole or saucepan (with ovenproof handle) as a substitute. If using a nonstick saucepan, be sure to coat the sides (as described above) to provide a non-slip surface.

How high do soufflés rise? A soufflé can double or even triple in volume. It depends on your beating and folding skills and on the weight of any added ingredients you use.

Use the appropriate size dish. The soufflé mixture should fill the dish to about 1/2 inch from the top. If the dish is too small, the soufflé will overflow if too big, it may not rise above the rim and look elegant. A four egg soufflé usually requires a 1-1/2 to 2-quart dish a six egg soufflé needs a 2 to 2-1/2-quart dish.

Collaring the dish: If the soufflé dish is a bit too small, you can add a collar to the dish before baking. Make a triple thick 4-inch wide band of aluminum foil, long enough to go around the dish and overlap by 2 inches. Grease and coat one side of the band (as described above). Wrap the band around the outside of the dish, coated side facing in. Fasten with string or strong masking tape. The collar should extend at least 2 inches above the top of the dish. It will keep the soufflé in bounds when it bakes. (Quickly but gently remove the collar from the baked soufflé before bringing it to the table.)

Keep the yolks separate from the whites. Fat from egg yolk will prevent egg whites from beating properly. When separating eggs, take care that no yolk gets in the whites. To avoid an accident, separate each egg white into a cup or small bowl before transferring it to the mixer bowl. Discard any white that has even a speck of yolk in it.

Equipment: Beaters and bowl should be spotlessly clean. Any residue of fat will prevent egg whites from beating properly. Use a stainless steel or glass bowl. Plastic bowls can retain a film of grease.
Egg temperature: It’s easiest to separate eggs cleanly when they are refrigerator cold. However egg whites whip to greater volume when they’ve had a chance to warm a bit, 20 to 30 minutes. Always begin by separating the eggs. Let the whites stand at room temperature while you prepare the sauce and other ingredients.

Cream of tartar: The air beaten into egg whites can be lost quite easily. A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work.

Salt decreases egg-white foam stability, so it should be added to the other ingredients.

Add sugar gradually. For optimum volume and smoothest texture, sugar should be added gradually, beginning only after the whites have been beaten to the foamy stage (about double in volume). Adding some or all of the sugar before beginning to beat will result in less volume.

To check if sugar is dissolved: After each addition, whites should be beaten until sugar has dissolved before adding more. To test, rub a bit of meringue between thumb and forefinger. If sugar is dissolved, it will feel completely smooth. If it feels grainy or sandy, continue beating.

What’s a soft peak? Egg whites should be beaten until they appear glossy and stand in soft peaks that curl at the tips when the beater or whisk is lifted. If the peaks stand straight and tall (stiff peaks), the egg whites have been overbeaten.

Gentle folding is the key to maintaining volume. Combining heavier mixtures with beaten egg whites can knock the air out of them. To prevent this, begin by pouring the egg yolk mixture over the beaten whites, not vice versa. Then gradually and gently combine the mixtures by folding, rather than stirring. Using a rubber spatula, start with a downward stroke into the bowl, continue across the bottom, up the side and over the top of the mixture. Come up through the center every few strokes and rotate the bowl often as you fold. Fold just until the color of the mixture is uniform, with no streaks of white remaining.

To create a “top hat” (a center that rises higher than the sides): Hold a metal spatula or table knife upright and make a ring in top of the unbaked soufflé mixture, 1 inch from side of dish and 1 inch deep.
Don’t open the oven door! A cool draft or slammed oven door can easily deflate the soufflé. Resist the urge to peek, at least during the first 25 minutes of baking.

Make ahead: The best soufflé is baked immediately. If necessary, it can be refrigerated up to 2 hours before baking. An unbaked soufflé can be frozen for several weeks, if you’re willing to sacrifice some puff. Defrost it in the refrigerator before baking.


Recipe Summary

  • 16 slices white bread, with crusts trimmed
  • 8 ounces shredded Cheddar cheese
  • 1 ½ cups shredded Swiss cheese, divided
  • 7 eggs
  • 3 cups milk
  • ½ teaspoon onion powder
  • ½ teaspoon Dijon mustard
  • 3 cups cornflakes cereal
  • ¼ cup margarine, melted

Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.

Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.

The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.

Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.


Watch How to Make Green Tea (Matcha) Souffle

Fluffy and heavenly souffle accented with matcha powder and dusted with powder sugar.

Today, unlike my usual posts, I want to talk about the little struggles I had with this recipe.

Now if you have attempted to make souffle at home AND tried to take good pictures of it while the souffle is risen up, you know this is not easy to do (unless you’re an experienced pâtissier). No matter how many times I make this souffle, each souffle at every testing comes differently. The shot of PERFECT souffle? It’s nearly impossible for this novice baker. After my experience with the Chocolate Souffle, I tried taking pictures of the souffle in the kitchen for the first ones I baked, right out of the oven. This shot was taken after a midnight baking session with my new indoor lights .

I struggled to capture that moment. The moment when the souffle reached the highest peak. While the green tea souffle was in the oven, I prepared styling, composition, camera setting… and I thought I was ready. However, when the food gets placed into the location for the camera, there was always something I need to adjust. And every second that goes by, the souffle starts to slowly deflate. This dessert has a mind of its own and doesn’t wait for me.

Next time I baked during the day time and tried with natural light. I had to run to “the studio” in my living room where I get good natural light. Ran as fast as I could, with the souffle in my hand. Hurry, hurry, click, click, click… And here’s the result I ended up with.

Deflated a little bit. But honestly, this is the best I could do with my current baking & photography skills.

We tested the recipe several times and made several more rounds of scuffles in order to shoot for video and photography. Although we love this green tea souffle very much, if Mr. JOC and I had to eat every single one we would have some serious calories to burn off (Didn’t I tell you I work out 5 days a week? Now you know why!). We fed our friends and relative through the recipe development process and the feedback was really awesome. They all loved it! By the way, if you really love matcha flavor, use 2 Tbsp of matcha as the recipe calls for otherwise, you can decrease to 1 Tbsp.

Lastly, I have one important thing to say about this recipe. Use a kitchen scale (highly recommend for perfect result) and follow the recipe as precisely as you could before adapting. For all the recipes on Just One Cookbook, I tested many times until the result satisfies me. This is a simple recipe, yet I’d say it’s not so easy to make it right.

I hope you will enjoy making this Green Tea Souffle recipe! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!

Sign up for the free newsletter delivered to your inbox and stay in touch with me on Facebook , Pinterest , YouTube , and Instagram for all the latest updates.


Hazelnut-Pear Soufflé Recipe - Recipes

Notes

Estimated Nutrition

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153 Comments

Isn’t it interesting how a little rearranging of ingredients makes a different thing. I’m anxious to try this recipe since we have been enjoying German egg cakes since the 80’s – more eggs and a bit of buttermilk making the difference. Also the Finnish recipe for an oven pancake gives a different result. All of these are yummy!

yes! i love how many pancake variations there are out there – it’s a pancake world and we’re just living in it :)

Oh dear Lord, now I’m going to have to try German and Finish recipes also!

Can Imake the pancakes in the oven?

i don’t think this’ll work in the oven :(


I’ve made these in mini cupcake pans and they’ve worked great!

ooh yay so happy they worked out!

I was almost certain that these needed some Japanese mayo in there (eg Kewpie). Am I mistaken?

i’ve seen recipes like that online, but i definitely didn’t see any bottles of kewpie mayo in the kitchens at the pancake places in tokyo!

Thanks for the info! These came out great but I didn’t get quite the rise you did. STiff peaks, cream of tartar and everything- i think my pan was way too low

happy they came out! too bad they didn’t rise as much. hmm…too low as in the heat was too low? they definitely rise a lot once they’re fully cooked so if you try it again, maybe just make sure that after you flip them, to cook them until they get really puffy. also, if you want really tall ones, pile on extra batter before the flip.

Should it be soft peaks or stiff peaks for the meringue? Thank you–they look amazing!

Definitely want to try this some time. But where are your plates and that cup from?! The speckling is lovely.

i made the cup in a pottery workshop! and the plate is from another local pottery studio :)

Stephanie, I’d love to make the recipe the need to use GF flour. Do you think it would work?

hi yana,
i haven’t tried, so i can’t say. i’m not sure how gluten free flour reacts, is it the same as regular?


I made these with gluten free flour and came out great.

What flour did you use? Will different brand of flour gives different result?

hi diana,
it’s all purpose flour, i don’t think different brands will give different results, but i recommend weighing out the flour and sifting it :)

My name is Julie and I’m a big pancake lover. I have always wanted to make fluffy pancakes and when I saw your post I wanted to read it immediately.
I admire your determination and how you continued until you found the right recipe. I think many people will be grateful for your work. Most of the time I am the person who makes the pancakes at home. My family will be surprised when I make these fluffy pancakes for them, hopefully will love it.
I’m sure I will try this recipe one day and then I’ll let you know if it worked. But with all your tips it will succeed.

Hi! Why do my pancakes immediately deflate after I take them off the heat?

hi alice,
can you tell me a bit more about what happened? did you whip the eggs to stiff peaks? when you incorporated the whites into the yolks, did the batter hold it’s shape? were the pancakes cooked through after you cut into them?

I’m not Alice but I had the same issue. Super tall pancakes while cooking (3 rounds of piling the batter on top), still super tall when I flipped them, but deflated as soon as I took them off the pan. :(

What did the batter look like right after combining the whites into the yolk mix? Did it hold its shape well, like a super dense foam?

Yes! And they were cooked through after cutting them.

I had the same issue. They held up well all the way till I took them off the pan. They still taste amazing and texture is great even though they were deflated… Thanks for the recipe!

hi laurane,
so happy that they tasted great and the texture was good. did they deflate all the way flat? because they do deflate a little bit. when i opened the cover i couldn’t believe how tall they got, but the nature of all soufflé things is that they tend to fall just a tiny bit due to the temperature difference. glad you liked them anyway!

Can these be made ahead of time

unfortunately you can’t make these ahead of time as they will deflate!

Hello,
I will certainly try this recipe myself at home. I think that with this recipe and your clear explanation it should be possible. Even though I’m not that good at cooking. I really like pancakes and this is a different kind to how we make them in Belgium. So I think I’m going to love them. It has been a long time since I have eaten a pancake so I will start working on it right away. Thank you for all the information and the nice recipe.
Regards Thibo

Can it be made gluten free?

i think you can try with almond flour but i don’t think they’ll be as fluffy!

Can I replace tartar cream by something else? Thanks!

it helps with making the eggs more stable :)

So…does that mean I, you can’t replace cream of tartar?

i’ve never tried it without cream of tartar but some people use a tiny bit of lemon juice instead. the cream of tartar is what helps stabilize the egg whites. you can try without but i’m not sure if the pancakes will be as fluffy.

You can use a touch of lemon juice or white vinegar.

We’re making this recipe now and they’re not rising at all :( Have doubled the recipe to feed two people, including the raising agents, but they’re really flat. Any ideas what we’re doing wrong?

hi, does the batter hold it’s shape even before cooking? how were the egg whites when you beat them? stiff and glossY?

HI I wanna make them for breakfast but I dont have tarter cream is there a subtitute or will it change the taste

hi ayes,
it won’t change the taste but your egg whites won’t be as stable so they might not be as fluffy. you can try a tiny bit of lemon juice (1/4 teaspoon) and see if that works :)

If you don’t let them cook long enough before the flip they will
Deflate. Add a couple drops of water into the pan to “steam” them after the flip once cooked thoroughly. It will help maintain the fluffiness. Also when making the meringue. Be sure that no water or oil gets into the mixture. All whisks and spoons must be very dry and oil free for perfect meringue.

thanks for the awesome tips! that is totally true, if they’re not fully cooked, they will deflate!

So good…. second time making these and tried double batch. They did not fluff as much but I don’t know how to meringue the whites so well. Still yummy – & I don’t like regular pancakes.

glad you made them a second time! just make sure to whip the eggs for a while, it takes quite a long time for them to revue the meringue stage! :)

As a pastry chef who’s made 20+ meringues at once with the same batter, it’s definitely possible to make multiple batches with the same pancake batter.

But a person *can* over-whip their egg whites, which will also make them unstable. It creates air bubbles that are too large and very easily popped, for lack of a better description.

Just made them and ate them. Total deliciousness! Very filling,I ate all three! My pancakes did deflate slightly , as expected, but still light and airy! Little pancake clouds!

yay! so happy you liked them :)

Hi! My batter seems to not be cooking right? I put the heat on low and it just never seems to cook so should I turn up the heat or just wait longer?

you can turn up the heat a tiny bit more or wait a bit longer. sometimes it helps if you add a drop or two of water to the pan to help steam them.

I saw these pancakes in a magazine and of course we don’t have a place that makes them around here, so I started the hunt on the internet for a recipe and found yours. These were delicious! I actually did not use the baking powder as I dislike the taste and they were still super fluffy. I thought they were a tiny bit too sweet (but I eat very little sugar), so I’m going to try reducing the sugar for my taste, but these are definitely going into my breakfast rotation. Thanks for the great recipe.

hi jamie,
so happy they turned out well! you can definitely reduce the sugar a bit to taste :)

This is the first time I’ve made and even tasted these, but they turned out perfectly. Covering them is super important and consistent low heat is too. I made a double batch and as I don’t have an electric griddle I used a frying pan on an electric stove covered with tin foil which was really hard to get a consistent heat going but they were tall and fluffy and an absolute joy to eat. Thank you for posting this!

hi lo,
yay! so happy they worked out for you. and a double batch too! thanks for taking the time to let me know they worked out :) fluffy pancakes forever!

No sugar can make fluffy pancake?

hi vic,
you definitely need the sugar to stabilize the eggs.

hi can i know the recipe in grams?

hi yiling,
it’s in the brackets :)

Hii….
just wonder, do you know how long it will stay fluffy and not deflated?

hi surya,
they deflate little by little. they will never be as tall as when they come right off the pan, but they have that first deflation, they stay pretty stable. hope that helps!

Hi,
Thx for the recipe! I tried making the pancake just now but the batter wasn’t cooked (still sticky) even I cooked it for longer time. Do you know what might I have done wrong? Thx for ur help in advance!

hi,
how high was the heat you had it on? did you cover the pancake? and how long did you cook it for?

Hi,
Thanks for your reply! I put the heat on electric skillet at 300F for 10 mins for one side. Then flip it over and cook it for 5 mins but the batter remained uncooked, so I cooked it for 5 more mins but it ended up that the inside and the side of the pancake is never cooked. Do you know what might be the cause? Many thanks!

hi vera,
try cooking it for 15 minutes on one side, then for another 15 on the other side. did you cover it at all because it needs to be completely covered with a lid for the inside to cook :)

Hi,
I did cover it with a lid but there’s an opening for venting, does it make a difference? Thanks so much for your reply! I’ll definitely try cooking it again for a longer time.

hi vera,
did you preheat the grill? also, it’s better if there’s no vent :)

Use water to steam them slightly! Works a treat and really speeds up the process

great tip! i don’t use water to steam but i’ve seen a bunch of ppl who do with great success :)

Hi is this just white sugar or icing sugar? Thanks

What is the creamy tartar ??

hi,
it’s a powdered acid that helps stabilize the egg whites. you can find it in the baking aisle :)

Hellooo I am a pastry chef :) and in my restaurant we start doing souffle pancakes for the brunch. I was watching some japanese pancakes videos how to make them and i saw that the do the butter mix in different bowls (I mean if they want to do 5 times reciepe they have 5 bowls with butter mix) and after they do meringue and they mix with the butter mix. Is it better like that? In my job we are doing 10 times butter mix in one bowl and after we take some of the mix and then we mix with meringue, is that going to be bad for the pancakes? Can you give me some advice to do them with nice shape? The key here is the consistence of the meringue?. Thanks.

hi,
i recommend mixing each batch separately. hope that helps!

Can you do this in the oven? It seems like if you want a low heat (whatever is equiv to low setting on your electric crepe pan) then you could do it in the oven to achieve it.

hi brandon,
i haven’t tried in the oven, it might be possible in a covered pan? maybe i’ll give it a try one day :)

In the San Francisco area there are 2 places to get them: Grams Cafe Stonestown Mall & Sweethoney Desserts (they have multiple locations in CA). Sweethoney makes several flavors.

Do you uses room temperature eggs?

i use them out of the fridge, but it shouldn’t make much of a difference if make the meringue properly. hope that helps!

Hi I just tried your recipe, and everything looked perfect until I took it out of the pan and the pancakes deflated super fast. Any troubleshooting help? :(

hi elizabeth,
i can try to help! did they deflate immediately? when you cut into them, were they cooked through completely? how was the batter when you mixed the egg whites and yolks? was the batter able to hold it’s own shape?

I have been trying so many recipes over the years, searching for the perfect pancake. I’ve found it!! These were SO light and fluffy, and just melt in your mouth tender. Unbelievably good. I doubled the recipe and used my crumpet baking rings for the first four, then free form for the last, big one. Amazing! Thank you, thank you,thank you!!

yay so happy you loved them :) and wow, a giant one!!

I did it!! I used a mold for the sides… it worked. If I could share my results- I would they stayed fluffy !

yay. :) so happy it worked out for you!

Hi! Just wondering, did you use powdered sugar in the batter, or granulated ones? Or doesn’t matter at all?

I need help with this. I watch the street vendors and so many youtube videos. But i cant make this the way i want. I want the merengue/egg batter mix to be stiff but everything i make it, its more liquid than i want. How do you get the mix (the one you put on the grill) to be so stiff? Ive used more sugar. Ive done sooo many things but to no avail. Please help.

hi!
what size eggs are you using?

Hi- I had this problem my first few attempts
1) egg whites need to be beaten to stiff peaks ( also help to have cold egg whites )
2) your egg yolk batter needs to be quite runny
3) try adding 1-2 scoops of meringue and mix it into egg batter first to make the egg batter more runny. This helps prep the batter for folding the meringue in. Then add the rest of meringue (either in one or two batches ) and use cut and fold method ( try “youtubing” cut and fold meringue )

Mine just turned into a runny mess when I added the fluffy egg whites! What happened!

hi cait,
what did the egg yolk mixture look like before you added the whites?

Hi, I don’t have granulated sugar and I’m making these for my mom as a mood boost since there’s no school for and the quarantine. I have light brown sugar but it was best by 2018 and I have regular brown sugar which should I use?

i would try with the light brown sugar but i can’t guarantee that it’ll work. good luck!

Hi,
I have tried this recipe SOO many times. Whenever I taste it, it tends to taste like an omelet, very eggy.

hi aryana,
the base of this recipe is eggs so it does tend to have that eggy flavor, but not like an omelette! the fluffy pancakes in japan tend to be on the eggy side as well. you can definitely try adding more sugar if you want more of a pronounced sweet flavor!

Hi Stephine, this recipe is awesome! Me and my family have been wanting to try this recipe for a long time and this recipe worked! We thank you so much.

hi emi!
so happy these pancakes were able to brighten up your family’s day!

This was a wonderful recipe! I think I might have slightly overbeaten my meringue and didn’t get that huge rise, but they were delicious! Next time, I would have included a little splash of vanilla in the egg yolk mixture, just to up the flavor a bit. Thankyou sm!

vanilla sounds like a wonderful addition! so happy you liked it :)

These tasted wonderful but as soon as I took the lid off the pan when they were cooked on the 2nd side they immediately deflated. I’m not sure hoe to change this.

hi margaret,
it all has to do with how strong your egg white are and being sure to cook low and slow. hope that helps a bit!

I REALLY wanted these to turn out but they didnt…. as soon as I opened the lide they deflated….. BUT even though that happened they tasted perfectly fine. Did I over beat my egg whites? Under beat? They held there shape when mixed together. But also maybe I just didnt make them big enough bc I got six pancakes not three…..

hi melisa,
you definitely need to pile the batter on when making the pancakes to make them taller – how was the batter at holding it’s shape when you put it on the pan. there should be no spreading at all. it’s possible you under beat the whites.

Hi! :) Can i ask what milk did u use?

I don’t get how 3 tbsp of flour and etc, can make three pancakes?

the volume comes from the whipping up the eggs!

Hi, can the egg white batter with sugar be left in the fridge overnight?

hi celeste, i’ve never left it overnight in the fridge.

Thanks so much for posting your recipe Stephanie! The texture of these turned out exactly as I remember having at Happy Pancake in Japan – just like eating a cloud:) Tried to replicate the whole experience by serving with hojicha syrup and whipped cream…oishii!

thanks for the comment anita and wow hojicha syrup!? that sounds amazing!

Hi thanks for your amazing recipe :)
However, I’m facing a problem, and my batter kinda “deflates” after a short while. I’m sure i’ve beaten the egg whites properly,they become stiff and shiny so i don’t really know where’s the problem :(

hi,
do you mean that the pancakes deflate after cooking? the pancakes are super puffy right off the pan but do deflate a tiny bit (as all soufflés do) but if they’re deflating a lot, it might be because they’re not entirely cooked through.
or do you mean that the batter deflates while it’s still uncooked? if it deflates while it’s uncooked it might mean that you’re over beating your whites and when you mix them into the yolks, the whites are getting deflated because they’re not able to hold themselves up structurally. or it could be that your mixing the whites into the yolks too much and they are getting deflated.

Oh my gosh…. These were so GOOD. My son requested them for his 16th birthday breakfast in bed & I thought they seemed very time consuming & I thought I would have to do 1 or 2 at a time, but I was able to do 4 in a large pan & they turned out beautiful & more importantly absolutely DELICIOUS. I will definitely be making them again. Thanks!

yay so happy you loved them and happy birthday to your son!

Did you also make the butter on top? I’m hoping to replicate the whole thing by adding the manuka fermented butter just like the ones from Japan but don’t know how to start off.

hi eva,
i did make the butter on top but it’s just a whipped butter with maple and a bit of flaky sea salt in it. i’ve been thinking of making fermented butters but haven’t gotten around to it yet :)

I just finished trying to make souffle pancakes and it went good until it was time to flip and it became completely flat and I am wondering what exactly went wrong?

were the puffy then they deflated right after you opened the lid?

Is there a way to add bananas to the fluffly pancakes? I like banana pancakes more than regular pancakes.

hmm, i haven’t tried – i think adding bananas in the batter will probably make it deflate? you could try mixing in some mashed bananas and seeing how that goes. i would start with one small banana :)

This recipe is amazing. I made 9 medallion size pancakes for my daughter and I we love it. They are fluffy,moist and have just the right amount of sweetness with bacon and a cheese omelet yum. This is the first time in many years I’ve eaten pancakes I’m more of a waffle fan but with these pillows of joy I’m now a fan. Thanks

Hi Stephanie,
Thanks for sharing this recipe! Is it possible to keep the batter in the fridge and use it after a few hours?

hi nes,
i haven’t tried. it might hold up if you’re very good at making meringues but i’m not sure how long it’ll last for. but i’m guessing that restaurants don’t constantly make pancake batter so i suspect that it’ll keep for a couple hours?


Method

To make the spice-roasted pineapple, preheat the oven to 180C/160C Fan/Gas 4. Mix the sugar, cinnamon, nutmeg and black pepper in a small bowl and sprinkle into a baking dish. Toss the pineapple around, so that it is coated in the sugary spices, then dot with lumps of the butter. Put the pineapple into the oven and roast for 30–40 minutes, basting every 10 minutes with the spiced juices, until the pineapple is golden-brown and caramelised. Carve into thick wedges.

To make the coconut milk soufflé, preheat the oven to 200C/180C Fan/Gas 6. Melt the unsalted butter, then brush the inside of the ramekins (ideally 9x5cm/3½x2in sized) thoroughly with the melted butter and coat with 60g/2¼oz of the caster sugar, gently tapping away any excess. Reserve the remaining 110g/3¾oz of sugar.

In a small saucepan, on low, whisk the coconut milk, flour, cornflour and lime zest until thickened into a custard – this will take about 4 minutes. Allow to cool for a couple of minutes, then beat the egg yolks into the custard. Cover with foil and keep in a warm place.

In another mixing bowl, beat the egg whites until frothy and light. Add the cream of tartar and continue to whisk, adding the reserved caster sugar gradually, until the mixture forms stiff peaks when the whisk is removed from the bowl.

Vigorously beat a quarter of the whipped egg whites into the custard to lighten it. Fold in the remaining egg whites, quickly but gently. Do not over-fold – you want to retain as much air as possible in the mixture.

Pour the mixture into the prepared ramekins and level off the tops with a smooth knife or palette knife. Use your clean little finger to trace a line around the inner edge of each dish to separate the soufflé from the rim (this will help them rise straight). Put the ramekins on a baking tray and into the oven for about 10–14 minutes, or until risen and golden-brown, but still with a bit of a jiggle when gently nudged.

For the hot buttered rum, stir the cream, butter and sugar in a small pan on a low heat until the sugar dissolves and the sauce is smooth – about 5–8 minutes. Do not let it boil. Stir in the spices and the rum and keep warm. Just before the soufflés are ready, pour the hot buttered rum into a pouring jug.

To serve, arrange the pineapple on plates. As soon as the soufflés are out of the oven, dust them lightly with icing sugar and decorate with the flowers. Serve immediately with the hot buttered rum and pineapple.

Recipe Tips

You can prepare the soufflé mixture a day ahead before cooking, up to the point of adding the egg yolks and covering with foil. Leave in the fridge and then gently reheat to room temperature the next day, before adding the whisked egg whites.


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