Savory Japanese Soufflé Pancakes

Name: Savory Japanese Soufflé Pancakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 1/2 cup bacon, sliced; 1/4 cup unsalted butter; 2 pcs garlic cloves, chopped; 1/2 cup button mushrooms, sliced; 2 tbsps all-purpose flour; 2 cups milk; 1/4 cup cream cheese; pinch nutmeg (optional); 1 box 200g pancake mix; 4 pcs eggs, whites separated from yolks; 1/2 tsp cream of tartar

These fluffy Japanese soufflé pancakes are everything you imagined them to be, and more! Light and airy, these pancakes are perfect for when you want to elevate (literally!) your pancake game at home. Usually topped with something sweet like whipped cream and fruits, this recipe puts a spin on this trending food by adding a savory twist to it. Instead of chocolate sauce, we top this fluffy pancake with a rich mushroom bechamel and crumbled bacon for that savory-sweet combination.

Tips

If you want cleaner sides on your Japanese pancakes, you can use ring molds to make sure the pancakes stay tall and fluffy. Make sure to spray the sides with non-stick spray or oil to prevent the batter from sticking.

30 min.
4 People
Medium

Ingredients

Bechamel

1/2 cup bacon, sliced
1/4 cup unsalted butter
2 pcs garlic cloves, chopped
1/2 cup button mushrooms, sliced
2 tbsps all-purpose flour
2 cups milk
1/4 cup cream cheese
pinch nutmeg (optional)

Japanese Pancakes

1 box 200g pancake mix
4 pcs eggs, whites separated from yolks
1/2 tsp cream of tartar

Cooking Method

Make the Bechamel

Cook bacon in a saucepan over medium heat until the fat is rendered and the bacon crisp. Drain bacon from oil and set bacon aside.
In the same pot, add butter and sauté garlic and mushrooms for a few seconds.
Stir in flour, making sure to whisk well and then add in the milk. Keep whisking so that your sauce will not split. Allow the mixture to simmer.
Add cream cheese and mix well. Season with nutmeg if using and remove from heat. Set aside.

Make the Pancake

Prepare the pancake mix following package directions but with less water and using 4 egg yolks. Mix well.
In a separate bowl, add cream of tartar and egg whites. Whip into stiff peaks. You can use a hand mixer or do it by hand. Be prepared to put in some elbow grease if whisking by hand.
Fold the egg white mixture into the pancake mixture. Set aside.
Preheat your pan or griddle and add butter until melted at the lowest heat setting.
Scoop your Japanese pancake batter into mounds in the pan. The secret to making tall souffle pancakes is to do it step by step or layer by layer.
After you added your first pancake mound in the pan, cover the pan and cook for 4-5 minutes. After that, add more pancake batter on top and proceed to do the same.
Add the last mound of batter on your pancake once you get the desired height and proceed to flip gently. Cover, and steam the pancake again for 5-6 minutes.
Make sure to not overcrowd the pan and cook by batches.
To serve, stack 2 pancakes together and scoop some of the bechamel sauce on top. Finish by sprinkling crisp bacon on top. Serve immediate and enjoy!