Japanese soufflé pancakes

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 349 Kcal, 14g Protein, 51g Carbohydrates, 9g Fat


  • Compote
  • 2 tbsp water
  • 200 g blackberries
  • Batter
  • 1.5 tsp baking powder
  • 200 g white flour
  • 1 pinch salt
  • 2 dl milk
  • 3 fresh egg white
  • 3 fresh egg yolks
  • 2 tsp lemon juice
  • 3 tbsp sugar
  • Pancakes
  • clarified butter
  • 50 g blackberries
  • icing sugar to dust
  • Utensils
  • 2 metal rings (each approx. 7 cm in diameter), greased and floured

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  • Compote

    Bring the berries and water to the boil in a pan. Cover and simmer over a low heat for approx. 5 mins.
  • Batter

    Mix the flour, salt and baking powder in a bowl, create a well in the middle. Combine the milk, egg yolks and lemon juice, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Beat the egg whites with the salt until stiff. Gradually add the sugar and continue beating until the egg whites turn glossy. Carefully mix the egg whites into the batter.
  • Pancakes

    Heat the clarified butter in a non-stick frying pan. Place the metal rings in the pan, pour ⅛ of the batter into each one, creating pancakes approx. 7 cm in diameter. Reduce the heat, cover and cook over a low heat for approx. 6 mins. until the undersides separate from the pan, turn the rings over carefully, finish cooking for a further 6 mins. Remove the pancakes from the rings, cover and keep warm. Prepare the remaining pancakes in the same way. Serve with the compote and fresh blackberries, dust with icing sugar.
  • Note:

    Be careful that the metal rings do not move around in the pan as they may scratch the base.

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