3 Secrets in Making Fluffy Japanese Soufflé Pancake by a Culinary Student / Baking Vlog
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- Опубликовано: 7 фев 2025
- Hi! I'm Thea, a culinary student. I've always been curious on how to make these trending fluffy soufflé pancakes which originated from Japan. I've tried making these soufflé pancakes few years ago when I first saw them in Japan. After series of trials, I gave up because I always failed in making these fluffy pancakes.
And at last! I finally learned the mistakes I made before that you can avoid. In this baking vlog, I'll share with you some tips and secrets that I discovered in making soufflé pancakes successfully!
FLUFFY JAPANESE SOUFFLÉ PANCAKE
Ingredients:
2 large egg yolks
30 ml milk (2 Tbsp)
24 g flour (3 Tbsp)
1 g baking powder (1/4 tsp)
1/2 tsp vanilla extract (optional)
3 egg whites
1/2 tsp lemon juice, vinegar or cream of tartar
26 g sugar (2 Tbsp)
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Well done! Awesome turn out and you made it beautifully. I will give it a try. Thx for the recipe and tips with it.
Separate the egg whites one at a time so that if one yolk breaks you don’t have to the throw all the whites out
Thank you so much for this recipe 😊. So yummy! My daugther loves it!
In love with the details 🥹
thank you 🥰
Thanks for sharing your recipes
My pleasure 😊 Thank you too for watching ❤
WORTH IT
❤❤
Just made these and it was perfection!! Thank you for the tip of making whipping the egg whites in low speed unlike other videos. It came out perfect! ❤
Thanks for sharing helpful tips 😀
Thank you for posting this! I was struggling!
Maravillosa receta y muchas gracias 🙏 por los ‘Tips’ 👍👏👏
Thank you for the very well described recipe 🙏
You’re welcome. Thank you for watching 🥰
Really helpful video! I found that the “low” setting on a Kitchen Aid stand mixer was waaaaay too slow to actually achieve stiff peaks. I got there eventually on a setting of 5 on mine.
Hi Thea. Love your recipe and the tools used here. Can you share with me where you bought them?
I think instead of mixing the egg yolk with egg whites, you should fold in the egg whites into the yolk mixture slowly and gently so you get more air and helps keep it fluffy.
That’s the best tip
Did you try this instead did it work better?
@@monstercondoala4645 yes it did.
Seriously amazing I will try it. I never eaten this ,
What's the leaf name?
Which flour is better?
I finally managed to get one right, but it deflated after 5 minutes lol. I realized it was becuase I flipped it to aggressively and cracked it. I'm assuming the heat escaped. Excellent video.
Also, how long will a good souffle pancake maintain its shape upon removing it from the heat? This dish seems tricky to serve with other sides.
So beautiful 🤩❤️
Thank you for sharing, indeed it’s so hard to make , been making everyday as my breakfast and also,I really wanted to open up my own soufflé pancake cart . Still I couldn’t get the right temp maybe, I’m using a non stick and electric stove( the cheap one) maybe I should use a thermometer to check kasi I saw in some vlogs , temp has to be around 140-150
Super ❤️❤️❤️
thank you 😍
what kind of flour to use?
I'm not a professional chef, but I'm guessing cake flour is optimal for more softness, but all purpose will be fine too.
May i know the brand of your hand mixer. ❤
Ive tried to make these for the last week taste great but always deflate hopefully this video will change that as i have not add cream of tartar or lemon
What a complete fail for me 😂 I tried to make them twice today. The first time, I didn’t watch the RUclips video. Big mistake. The 2nd time, I watched the video very closely, but I assumed that my pan was hot enough because it had been on low heat for 20 minutes, but the pan was not hot enough and when I tried to flip-complete disaster. I’m not sure that the lowest heat setting on an electric stove is the way to go. Also, it took me 20 minutes of mixing to get the right meringue consistency…and to throw it all away 🥹😭
Please don't call it Japanese. Soufflé pancakes were invented in Hawaii, by chef Nathan Tran in 2009, in his restaurant Cream Pot in Waikiki. Japanese chefs stole his creation. Just FYI.
Is it normal to get the pancake deflated as soon as it gets cooled? What did i do wrong,it gets deflated,with the same ingredients and methods
is there any specific for using sugar? should it be regular sugar or granulated or super fine sugar? or can it be any?
Granulated
why does my pancakes deflate when i take the from the pan?
My mixer is quite fast even at the lowest power so what do I do, my foam seems to be not so stiff when I pull out my mixer
Tty to beat it longer😊
What if I don’t want that baking powder flavour?
I haven’t tasted the baking powder, it also helps in making the pancake fluffy. I haven’t tried making this without baking powder
We have to put the vanilla because I don't have any
How many minutes po kaya prep and cooking time? Gusto ko kc ibusiness.
20-30 minutes prep and cooking. Though you can make egg yolk mixture ahead of time. Para ung prep na lang is ung egg white
Just FYI in your ingredients list at 15 seconds into the video you show 1 tsp of baking powder instead of 1/4
That is 1/4 tsp ☺️
Informational love it
can i replace baking powder with baking soda?? please answer my message
Nice thanks for sharing 😍
Thank you too for watching ❤
Subscribing now
Did you put it in the pan water or oil ….?
That’s the one of your secret
What is the your 3 secrets you didn’t tell or mention it
Yes, add a bit of water to steam the pancakes.
2. use low heat, but make sure the pan is hot before you put the batter
3. whip the egg whites on slow to make the meringue stable
I hoped I had finally found a good recipe. Everything was fine until I removed the lid to transfer the pancake onto a plate. It deflated immediately 😑😭 My hope just died.
I FEEL LIKE I THROWING UP FOR THIS SHIT I FEEL LIKE I THROWING UP FOR THIS SHIT I FEEL LIKE I THROWING UP FOR THIS SHIT I FEEL LIKE I THROWING UP FOR THIS SHIT I FEEL LIKE I THROWING UP FOR THIS SHIT I