Japanese Soufflé Pancakes

I'm an instagram magpie, what can I say? I've seen a flurry of these posted by various people in various shapes and styles. Some are baked in moulds, others are baked freeform. I thought I would give the moulded pancakes a go as they look so neat and round. It's by doing this that I probably spend most of my time. Not making the pancakes I should note but their moulds. Unless you are lucky enough to have 4 metallic rings or eat a lot of individually portioned tinned food, you will need to make your own. Whilst they're not difficult to make, they are a little faffy although well worth it for the end result. I have given you a warning in the recipe when it comes to flipping the pancakes over. In the words of Julia Child "you need to have your courage of your convictions". Think of the end result, don't hesitate, and go for it. They will be fine. You are baking them in foil little cases so you don't have to worry about them collapsing! I served mine with some mixed summer fruit. I bought a bag of the frozen variety, scoop a cupful out and added it to a bowl along with a couple of tablespoons of icing sugar and a tablespoon of cornflour the night before, and left them to defrost in the fridge. The next morning before getting started with the pancakes I gave them a gentle stir and let them come to room temperature.

Makes 4

Hands-on Time 10 minutes

Cooking Time 17 minutes

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2 Eggs, large

1/4 tsp Cream of tartar

3 1/2 tbsp Caster sugar

1 tbsp Oil (flavourless e.g. sunflower or vegetable)

35ml Full-fat milk

100g Yoghurt (full-fat)

1/2 tsp Vanilla extract

115g Self-raising flour

1/8 tsp Fine salt




Tin of food (it doesn’t matter what the food is, you need the outside of the tin as a mould)

Baking parchment

Large deep-sided frying pan with lid

2x Medium bowls


Small bowl




Measuring jug

Off-set spatula

Cut the foil into 4x16cm wide strips. Fold the strips in half lengthways twice so they are now only 4 cm wide.

Wrap a strip around the tin of food to make a ring. Fold the ends of the foil over each other to keep the circular shape. Don’t do this too tightly as you need to then remove the tin. Repeat with the other 3 strips.

Cut the baking parchment into 4 cm strips. They shouldn’t be wider than the foil rings you’ve just made. Wrap a strip of paper around two fingers, put them into a foil ring and let go. The paper should expand and line the ring. Repeat with the remaining 3 strips.

Put the frying pan onto a medium or small hob plate and turn the heat to the lowest setting. Leave to warm up. This should take at least 5 minutes.

Separate the eggs. Break the whites into one of the mixing bowls and the yolks into the other.

Add the cream of tartar to the egg whites and whisk until you have a white foam. Gradually add 1 1/2 tablespoons of sugar whilst whisking until you have a glossy meringue with stiff peaks.

Clean the whisk.

Add the remaining 2 tablespoons of sugar to the egg yolks and whisk until you have a thick, pale mixture.

Add the oil, milk, yoghurt, and vanilla to the small mixing bowl and give a quick stir using a spoon.

Combine the milk mixture with the egg yolks and whisk.

Sieve the flour and salt over the mixture and whisk again until combined.

Take 1/4 of the egg whites and add them to the egg yolk mixture and gently whisk.

Add the remaining egg whites and fold into the mixture using a spatula.

Carefully transfer the soufflé batter into a measuring jug.

Place the paper lined foil rings into the frying pan.

Give the mixture a gentle stir in the jug before dividing evenly between the 4 rings.

Place the lid onto the pan and leave the pancakes to cook for 10 minutes.

When the time has passed remove the lid. You should see the pancakes have increased in volume and bubbles have appeared like you’d see with crumpets.

This is the tricky part. You now need to flip them over. The only advice I can give is to be confident and quick.

Slide an off-set spatula under one of the pancakes, lift it to a height slightly above the others and flip it over so it falls back to where it was previously standing. Repeat with the other 3.

Leave the pancakes to cook for a further 7 minutes until their bottoms are a light caramel brown.

Remove the pancakes from the pan and carefully remove the foil and paper.



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