This recipe provides instructions for making incredibly light and fluffy Japanese Soufflé Pancakes, elevated with the sweet and creamy addition of bananas. These pancakes are distinct from traditional American pancakes due to the incorporation of separated eggs, where the whites are beaten to a stiff meringue and then gently folded into the batter. This technique creates a soufflé-like texture that is airy, jiggly, and melts in your mouth. The bananas can be incorporated in a couple of ways: either sliced and placed at the bottom of the pan before the batter is poured over, allowing them to caramelize slightly and infuse the pancakes with their flavor, or mashed into the batter for a subtle banana sweetness throughout. The batter itself typically consists of all-purpose flour, sugar, baking powder, milk (or buttermilk for extra tenderness), egg yolks, and the aforementioned meringue made from egg whites. The cooking process is also unique, often involving a covered pan over low heat, which steams the pancakes and helps them rise tall and maintain their delicate structure. Sometimes, a little water is added to the pan and covered to create even more steam. The result is a stack of unbelievably fluffy pancakes with a tender crumb and a delightful sweetness, enhanced by the natural sweetness of the bananas. These pancakes are best enjoyed immediately after cooking while they are still warm and airy. They are often served with simple toppings such as powdered sugar, a drizzle of maple syrup, whipped cream, or fresh fruit. The addition of bananas makes them even more delicious and naturally sweet. The image shows two stages of making these pancakes. The top image shows a non-stick pan with sliced bananas arranged on the bottom, and a pale yellow batter being poured over them. The edges of the pan appear to have some sugar or a similar granular substance. The bottom image shows a plate with several triangular pieces of cooked pancakes, lightly browned and appearing very soft and airy. Some pieces show visible cooked banana within them.
The texture of Japanese Soufflé Pancakes with Banana is exceptionally light, airy, and jiggly, almost like a delicate soufflé. They are incredibly soft and melt in your mouth, with the added creaminess of cooked banana slices if layered at the bottom. If mashed banana is incorporated into the batter, it adds a subtle moistness.
The flavor profile is subtly sweet with a hint of eggy richness, enhanced by the natural sweetness and slight caramelization of the bananas. The overall taste is delicate and comforting, making them a delightful breakfast or brunch treat.
Japanese Soufflé Pancakes with Banana are ultra-fluffy pancakes made by folding a meringue into the batter and often cooked in a covered pan with steam. Bananas are incorporated either by layering them in the pan before cooking or by mashing them into the batter for added sweetness and flavor.
The preparation involves separating eggs, making a meringue from the whites, whisking the yolks with other wet and dry ingredients, gently folding in the meringue, cooking the batter in a covered pan (often with added water for steam), and incorporating bananas either by layering or mashing into the batter.
Ingredients:
- 2 large eggs, separated
- 2 tablespoons granulated sugar, plus more for coating the pan (if layering bananas)
- 2 tablespoons milk (or buttermilk)
- ¼ teaspoon vanilla extract
- 3 tablespoons all-purpose flour, sifted
- ½ teaspoon baking powder
- Pinch of salt
- 1 small ripe banana, sliced (for layering) or mashed (for batter)
- Butter or oil, for greasing the pan
- Water, for steaming
- Optional toppings: powdered sugar, maple syrup, whipped cream, fresh fruit
Equipment:
- Two mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Non-stick frying pan with a lid
- Measuring cups and spoons
Instructions:
- Prepare the Pan and Bananas (for layering): Lightly grease a non-stick frying pan with butter or oil. If layering bananas, sprinkle a thin layer of granulated sugar evenly over the bottom of the pan. Arrange the sliced bananas in a single layer on the sugar.
- Whisk Egg Yolks: In one of the mixing bowls, whisk together the egg yolks, 1 tablespoon of granulated sugar, milk (or buttermilk), and vanilla extract until light and slightly pale.
- Sift Dry Ingredients: Sift the all-purpose flour, baking powder, and salt directly into the yolk mixture. Whisk gently until just combined. Be careful not to overmix; a few lumps are okay.
- Beat Egg Whites into Meringue: In the other clean and dry mixing bowl, using a whisk or an electric mixer, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1 tablespoon of granulated sugar while continuing to beat until stiff, glossy peaks form. The meringue should be firm but not dry.
- Combine Batter and Meringue: Gently fold about one-third of the meringue into the yolk batter to lighten it. Then, carefully fold in the remaining meringue in two additions, being mindful not to deflate the air. Use a light, folding motion until just combined; some streaks of meringue are fine. If using mashed banana, gently fold it into the batter along with the meringue.
- Cook the Pancakes: Heat the greased pan with the bananas (if using) over low heat. If not layering bananas, lightly grease the pan. Spoon the batter into the pan, forming small, round pancakes (about 2-3 inches in diameter) with some space between them. You can stack two to three spoonfuls of batter on top of each other to create taller pancakes.
- Steam the Pancakes: Add about 1-2 tablespoons of water to the side of the pan (not directly onto the batter) and immediately cover the pan with a lid. The steam will help the pancakes cook through and become fluffy. Cook for about 3-5 minutes over low heat.
- Flip and Cook the Other Side: Gently flip the pancakes using a thin spatula. Add another 1-2 tablespoons of water to the side of the pan and cover again. Cook for another 3-5 minutes, or until the pancakes are golden brown and cooked through. They should be very soft and jiggly.
- Serve Immediately: Carefully transfer the cooked soufflé pancakes to a plate. They are best enjoyed immediately while they are still warm and fluffy.
- Add Toppings: Dust with powdered sugar, drizzle with maple syrup, top with whipped cream, or serve with fresh fruit as desired.
Enjoy these delicate and delicious Japanese Soufflé Pancakes with the sweet addition of bananas! Their unique texture and flavor make them a special treat for any breakfast or brunch. Remember to cook them over low heat and use steam to achieve their signature fluffiness.