Super airy and fluffy, these souffle pancakes are the closest thing you'll get to eating clouds. This type of pancake is very popular in Japan, and more recently Hong Kong with the opening of Happy Pancake. With their popularity generally comes a long line, so follow this recipe to make them in your own home!

The ingredients are the same as regular pancakes, but the procedure is quite different. The secret to their height and soft texture is all in the eggs. To ensure maximum fluffiness, fresh eggs are best. That's why our FRENZ eggs are perfect - we fly them every week and deliver them directly to your door the next day.

What's even better is that they're Free-Range, Organic (and well priced). When you choose Frenz eggs, you’re choosing to join a growing number of people, like us, who believe our food is better the way nature intended. Caring for their genuinely free-range chickens is only the beginning of the story...

Let's get one thing out of the way - souffle pancakes definitely require extra time and effort, but after that first bite, you will know it was all worth it.  It's said these fluffy "Fuwa Fuwa" pancakes used to be served at weddings, and that this is where their name comes from. So, although not an everyday breakfast they're perfect for when you've got a little extra time on your hands or a special occasion. 


The traditional Japanese recipe doesn't contain baking powder, but we've found they're a little harder to make without this ingredients (unless you're a pro at making souffle and meringue). The baking powder helps to ensure they stay puffy and don't collapse when flipping. Here are a few extra tips to help you reach pancake perfection:

-  BEAT
You're looking for stiff peaks (you should be able to lift the bowl upside down above your head). If you're feeling this is a bit risky, you'll find that when you lift your whisk the egg whites should go straight up and the tip of the peak should gently fall. If you under-beat, the egg whites won't have enough air bubbles and the pancakes won’t be fluffy. The addition of vinegar and cornflour help to hold the whites together firmly, ensuring your pancakes stand tall. Ensuring your eggs are at room temperature will also help - they whip up a lot faster and with greater volume.

- BE GENTLE
When folding the batter and meringue, use soft and gentle movements. You need to keep as much air in the mixture as possible. Over mixing will knock out the air too so take it easy! 

- BE PREPARED
Pre-heat your griddle or pan in advance on a low heat - this will ensure even cooking. 

- BE PATIENT
Because of the height on these pancakes, they take a little extra time to cook. Adding a little water and covering them helps them to cook through. 

SOUFFLE PANCAKES WITH CINNAMON BUTTER AND BLUEBERRY SAUCE

Serves: 2 (makes 6 pancakes)

CINNAMON SUGAR BUTTER

Ingredients

• 1/2 cup butter (room temperature)
• 1/2 cup white sugar
• 1 teaspoon cinnamon
• Pinch of salt

Method

1. Using an electric beater, whip all ingredients together until light and fluffy and all sugar has dissolved. 

BLUEBERRY SAUCE

Ingredients

• 2 cups frozen blueberries
• 1/4 cup white sugar
• 2 tablespoons lemon juice

Method

1. Place blueberries, water, sugar, and lemon juice in a small pan. Cook it, stirring occasionally, in medium heat. Let it come to a boil.

2. Reduce to simmer for 10 minutes or until it is thick enough to coat the back of a wooden spoon.

3. While blueberry sauce cooks, prepare pancake batter. 

SOUFFLE PANCAKES

Ingredients

• 2 egg yolks
• 2 tablespoons sugar
• 4 tablespoons milk
• 2 tablespoons vegetable oil
• 6 tablespoons flour
• 2/3 teaspoon baking powder
• pinch salt
• 1/3 teaspoon vanilla extract
• 4 egg whites
• 2 teaspoons white sugar
• 2/3 teaspoon cornflour
• 1/3 teaspoon white vinegar
• 1/4 cup water

Method

1. Batter: In a large bowl, add yolk, sugar, milk and oil. Beat until well combined.

2. Sift in flour and baking soda, add salt and vanilla. Beat until thick and sticky. Set aside. 

3. Meringue: In a separate bowl, add egg whites and beat on low until white and foamy. Slowly add sugar. Beat until stiff peaks form and mixture is thick and glossy - about 5 minutes. Add cornflour and vinegar and beat for a further 30 seconds to combine. 

4. Add 1/3 of the meringue mixture to the batter. Use a spatula and gently fold to combine. Add next 1/3 of the meringue mixture, gently fold. Add final 1/3 of the meringue, gently fold to until combined. 

5. Lightly grease an electric griddle or large fry pan with vegetable oil, using a paper towel to spread evenly. Set on a low heat. 

6.  Using a large spoon, scoop pancake mixture into pan (aprox. 7cm in diameter). Add a second scoop on top after 30 seconds. Add a teaspoon of water to the pan and cover with a lid. Cook, covered for about 1 minute. Add a little more of the mixture on top and cover for 1 more minute.  

7. Gently flip the pancake, the surface should be lightly golden. Add a teaspoon of water to the pan and cover. Cook for 2 minutes. Once cooked, the pancake should be soft to touch and slightly wobbly when shaken. 

8.  Serve immediately with warm blueberry sauce and a scoop of cinnamon butter.