But for me, the perfect pancake is fluffy, jiggly and almost cloud-like in texture. If what I'm describing doesn't sound at all like your all-American pancake, it's because it's not..it's Japanese!
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A star menu item at cafés and breakfast spots all over Tokyo, Japanese soufflé pancakes are thick, airy pancakes that seem to defy gravity, thanks to the meringue folded into its batter. Meringue is essentially whipped egg whites and sugar. When egg whites and sugar are whipped together into stiff peaks, you form very stable air pockets which allow Japanese pancakes to puff up nice and tall when they cook.
Why Make Japanese Soufflé Pancakes with Boxed Pancake Mix
Now if you think Japanese soufflé pancakes are difficult to achieve at home, well, you’re not wrong. Typically, the pancakes are made by combining egg white meringue with batter made from scratch. However, using boxed pancake mix offers an excellent shortcut. Not only do you get the added flavor from the boxed pancake mix, but you also elevate the texture, turning ordinary pancake mix into light, airy, and fluffy Japanese soufflé pancakes. It’s a win-win situation.
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Finally, serve with your favorite pancake toppings. Mine are whipped cream, strawberries, and a light dusting of confectioners’ sugar. Most importantly, enjoy the jiggles of your homemade Japanese soufflé pancakes!
Tip for Making the Best Japanese Soufflé Pancakes with Boxed Pancake Mix
For the fluffiest and tallest pancakes, you should whip room-temperature egg whites into stiff peaks. Stiff peaks mean the meringue holds its shape and doesn’t collapse as quickly when folded into the batter. This will also ensure your pancakes maintain their impressive height and lightness.
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