{"id":43159,"date":"2017-04-02T18:55:10","date_gmt":"2017-04-02T22:55:10","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=43159"},"modified":"2017-04-24T18:57:41","modified_gmt":"2017-04-24T22:57:41","slug":"japanese-souffle-pancakes-finally%e5%b9%b8%e3%81%9b%e3%81%ae%e3%83%91%e3%83%b3%e3%82%b1%e3%83%bc%e3%82%ad%e9%a2%a8%e6%8c%91%e6%88%a6%e3%81%9d%e3%81%ae%e3%80%82%e3%80%82%e3%80%82%e3%81%84%e3%81%8f","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43159&lang=en","title":{"rendered":"Japanese Souffle Pancakes. Finally!
\u5e78\u305b\u306e\u30d1\u30f3\u30b1\u30fc\u30ad\u98a8\u6311\u6226\u305d\u306e\u3002\u3002\u3002\u3044\u304f\u3064\u3060\u3063\u3051\uff1f"},"content":{"rendered":"

\"09\"<\/p>\n

I’ve been spending a lot of time (in the kitchen, on the computer, and just a lot of thinking in my head) trying to perfect my Japanese souffle pancakes this weekend.<\/p>\n

My first attempt<\/a> and my second attempt<\/a> were far from what I wanted, and last night I kind of got panicked feeling I might never be able to succeed.<\/p>\n

And then, after several more trials, this morning I finally got to have beautiful souffle pancakes!<\/p>\n

Between the second trial and this one I tried different recipes and different techniques, but I ended up coming back to this original recipe<\/a>\u00a0(in Japanese).<\/p>\n

I think the key was to whip the egg white until it achieves the right consistency, smooth and glossy.<\/p>\n

Another key is to cook them at a low temperature, slowly.<\/p>\n

And to the recipe provider’s credit, she did say these things on the page, but I think you really need to try (and make mistakes) yourself to actually get it right.<\/p>\n

This time I could tell the difference in the texture of the batter when I placed it on the pan, as it kept its shape very well.<\/p>\n

\"15\"<\/p>\n

Here is a view from the top when they are stacked.<\/p>\n

\"07\"<\/p>\n

A view from the side.<\/p>\n

 <\/p>\n

\"16\"<\/p>\n

These are still wonderfully super light and soft like my first and second attempts, but this time they have a little more moist, a true souffle-like texture, which made me very happy.<\/p>\n

I would give this 9.0 out of 10.<\/p>\n

To get the other 1.0 I would like to get a little more height and improve overall texture (more moist, soft, and smooth).<\/p>\n

Next time I will cook less before I flip them over, and by doing so I can hopefully get closer to my goal.<\/p>\n

\"17\"<\/p>\n

A cafe<\/a> that specializes in this type of souffle pancakes in Japan is literally called “A Happy Pancake”.<\/p>\n

Well, mine does make me happy (lol).<\/p>\n

\"19\"<\/p>\n

I enjoyed these pancakes simply with butter and maple syrup.<\/p>\n

Those cafes in Japan often serve their pancakes with sweet treats like whipped cream and custard cream.<\/p>\n

That sounds good too, but probably not for breakfast.<\/p>\n

\"14\"<\/p>\n

Happy Sunday everyone!<\/p>\n

Addendum: Check out our success version<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve been spending a lot of time (in the kitchen, on the computer, and just a lot of thinking in my head) trying to perfect my Japanese souffle pancakes this weekend. My first attempt and my second attempt were far from what I wanted, and last night I kind of got panicked feeling I might […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-43159","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43159"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43159\/revisions"}],"predecessor-version":[{"id":43425,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43159\/revisions\/43425"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}