If you have been wondering how to prepare a Japanese soufflé pancake, you are on the right page. The recipe mentioned here will assist you in making a soufflé pancake that is super light and soft. In other words, this vegan Japanese soufflé pancake will add an extra charm to your weekend bunch.
Substitutions and Ingredients:
The ingredients required for cooking this vegan soufflé pancake are simple and nothing expensive. Egg and dairy products will be excluded. Don’t worry, I will be using alternatives for maintaining its fluffiness and soft texture. No, I won’t be using any special stabilizer. Now you might wonder what? So to make it a success recipe, I will be using a mixture of baking soda and baking powder along with soy milk. If you wish, you can also use almond or oat milk. Moreover, to offer the pancake an extra lift with a tender crumb, I will add apple cider vinegar. You can replace this with lemon juice as well. Choice is yours. However, sometimes lemon juice can make the soufflé pancake drier.
Vegan Japanese Soufflé Pancake Batter:
I have regular all-purpose flour, so this will go into my batter. If you have all-purpose gluten free flour, that will also work fine. Next mix all the following ingredients together –
• 80g (10 tablespoons + 1 teaspoon) flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• Pinch of salt
Now keep this aside and in a separate bowl mix the following –
• 80ml soya milk (or any plant based milk you have)
• 1 tablespoon apple cider vinegar
• 2 tablespoons oil
• 1 tablespoon vanilla extract
First stir the wet ingredients and then add the dry mixture. Combine everything slowly without leaving a single lump or dry spot. But also take care not to over mix the batter.
Equipment for Cooking the Vegan Japanese Soufflé Pancake:
To make sure that the vegan Japanese soufflé pancakes are tall and round, use ring molds. In case you don’t possess one at home, fold a square piece of aluminum foil until it is 1 ¼ inch tall. Then wrap it around a round cup to give it a circular shape.
Secondly you will require a non-stick pan or a skillet with a lid. Note that your pan is spacious enough to easily flip the soufflé pancakes.
Cooking Process:
Pre-heat your pan or skillet on medium heat. Next add a thin layer of oil. When the pan becomes hot, lower the heat to medium low.
Grease the inner sides of the molds, before placing them on the pan. Half fill them with the prepared batter. You will get to hear a sizzling sound. Then cover the pan with a lid and allow it to cook for 8 – 10 minutes. After 10 minutes, you will notice some bubbles on the top side. Moreover, by now this side won’t remain glossy but dry. With a spatula, gently flip the pancakes. Again let it cook for another 3 – 5 minutes, until they are cooked completely.
Now remove the vegan Japanese soufflé pancakes. To be sure that the soufflé pancakes are cooked thoroughly, gently press the center. You should feel the sponginess of it. Else you can also use a toothpick and poke in the middle. If the toothpick comes out clean, means they are ready. If not, you can cook them a bit longer.
Finally place them on a plate and add whatever topping you wish to enjoy them with.
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