Yuzu Infused Japanese Soufflé Pancakes With Creamy Center

Ever dreamt of pancakes so light and airy they practically melt in your mouth? These aren’t your average breakfast stacks! Our Yuzu-Infused Japanese Soufflé Pancakes with Creamy Center are a delightful fusion of Japanese baking techniques and the bright, fragrant flavor of yuzu. These pancakes achieve an incredible fluffiness thanks to meticulously whipped egg whites and a gentle cooking process. Paired with a luscious yuzu custard and a delicate glaze, this recipe will transport your taste buds straight to a cozy Japanese café. Get ready to experience pancake perfection!

What You’ll Need: The Ingredient Lineup

• 120g (½ cup) Cake Flour, sifted: Cake flour is key to achieving the incredibly soft and tender texture of these soufflé pancakes. Sifting ensures there are no lumps, resulting in a smoother batter and a lighter final product.
• 30g (¼ cup) Cornstarch: Adding cornstarch to the flour mixture further contributes to the delicate texture, helping to create a pillowy soft pancake. It also helps stabilize the structure.
• 4 Large Eggs, separated: The foundation of our fluffiness! Separating the eggs allows us to whip the whites to stiff peaks, incorporating air that creates the signature soufflé rise. Ensure no yolk contaminates the whites for optimal whipping.
• 30g (2 Tbsp) Granulated Sugar (for batter): Sugar sweetens the pancake batter and helps to stabilize the egg whites when whipped.
• 15ml (1 Tbsp) Milk: Milk adds moisture to the batter, bringing the ingredients together. Whole milk is recommended for a richer flavor, but any milk will work.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: A touch of vanilla enhances the overall flavor profile, adding warmth and complexity. Be sure to use alcohol-free extract to avoid interfering with the egg white structure.
• 1 tsp (5ml) Yuzu Juice: The star of the show! Yuzu juice provides a unique, fragrant citrus flavor that sets these pancakes apart. If yuzu is unavailable, see our substitution suggestions below.
• 15g (1 Tbsp) Melted Unsalted Butter: Melted butter adds richness and tenderness to the pancakes. Unsalted butter allows you to control the overall saltiness of the recipe.
• ¼ tsp Salt: A pinch of salt balances the sweetness and enhances the other flavors.
• 30g (2 Tbsp) Powdered Sugar (for glaze): Powdered sugar creates a smooth, delicate glaze that adds a touch of sweetness and visual appeal.
• 15ml (1 tsp) Water (for glaze): Water helps to create the right consistency for the glaze, making it easy to drizzle.
• 100ml (3½ fl oz) Milk (for yuzu custard): Forms the base of our creamy yuzu custard, providing a smooth and rich texture.
• 30g (2 Tbsp) Granulated Sugar (for custard): Sweetens the yuzu custard, balancing the tartness of the yuzu juice.
• 1 tsp Cornstarch (for custard): Thickens the custard, creating a luscious and velvety texture.
• 1 tsp (5ml) Yuzu Juice (for custard): Infuses the custard with the bright, citrusy flavor of yuzu.
• 5g (1 tsp) Butter (for custard): Adds richness and a glossy sheen to the custard.
• 1 tsp Toasted Black Sesame Seeds: Adds a nutty flavor and a beautiful visual contrast to the finished pancakes.
• Zest strips of one yuzu (or ½ tsp dried yuzu zest) for garnish: Provides an extra burst of yuzu aroma and a vibrant garnish.

Substitutions & Tips

Yuzu Juice: If you can’t find fresh yuzu, you can substitute with a combination of lemon and grapefruit juice (about ¾ tsp lemon juice + ¼ tsp grapefruit juice). Alternatively, ½ tsp of dried yuzu zest can be used, but the flavor will be less intense. Cake Flour: If you don’t have cake flour, you can make a substitute by measuring out 120g all-purpose flour and removing 30g, then replacing it with 30g cornstarch.

Crafting the Perfect Soufflé Pancake: A Step-by-Step Guide

1. Separate the Eggs: Carefully separate the egg whites from the yolks. Ensure absolutely no yolk contaminates the whites, as this will prevent them from whipping properly. Place the yolks in a medium bowl and the whites in a perfectly clean and dry bowl. Any grease or moisture will hinder the whites from achieving stiff peaks.
2. Prepare the Yolk Mixture: Whisk the egg yolks with 30g of granulated sugar until the mixture becomes pale and smooth. Gradually add the 15ml of milk, 1 tsp of alcohol-free vanilla extract, 1 tsp of yuzu juice, 15g of melted unsalted butter, and a pinch of salt. Whisk until everything is well combined and the mixture is light and airy.
3. Incorporate Dry Ingredients: Sift together the 120g of cake flour and 30g of cornstarch. This ensures there are no lumps and the flour is evenly distributed. Gently fold the sifted dry ingredients into the yolk mixture. Be careful not to overmix; stop as soon as the flour disappears. Overmixing will develop the gluten in the flour, resulting in tough pancakes. Set the batter aside.
4. Whip the Egg Whites: Using impeccably clean beaters, begin whisking the egg whites on medium speed. Once soft peaks begin to form, gradually add the remaining 30g of granulated sugar, a tablespoon at a time. Continue beating until stiff, glossy peaks form. The peaks should hold their shape but still have a slight bend at the tip. Avoid over-whipping, as this can make the whites dry and grainy.
5. Combine Wet and Dry Ingredients: This is the most crucial step. Gently fold one-third of the whipped egg whites into the yolk batter to lighten it. This makes it easier to incorporate the remaining whites without deflating them. Then, gently fold in the rest of the whipped whites in two additions, using a figure-eight motion. Be extremely careful to preserve the airiness of the whites.
6. Cook the Pancakes: Heat a non-stick skillet over low-medium heat. Lightly brush the skillet with a neutral oil. Maintaining a low heat is essential for allowing the pancakes to rise fully without browning too quickly. Spoon approximately ¼ cup of batter per pancake onto the skillet, leaving space between each one.
7. Steam and Set: Immediately cover the skillet with a lid. This creates a steamy environment that helps the pancakes rise. Cook for 4-5 minutes, or until the surface is set and the edges are lightly golden.
8. Flip and Finish: Carefully flip each pancake using a thin spatula. Cook uncovered for another 2-3 minutes, or until golden brown on the other side. To keep the pancakes warm while you finish cooking the batch, place them on a baking sheet in a preheated oven at approximately 70°C (160°F).
9. Prepare the Yuzu Custard: While the pancakes are finishing, make the yuzu custard. In a small saucepan, combine 100ml of milk, 30g of granulated sugar, 1 tsp of cornstarch, and 1 tsp of yuzu juice. Whisk constantly over medium heat until the mixture thickens and becomes glossy. Remove from heat and stir in 5g of butter until melted and incorporated. Let the custard cool slightly.
10. Make the Yuzu Glaze: In a small bowl, whisk together 30g of powdered sugar, 15ml of water, and 1 tsp of yuzu juice until smooth. Adjust the amount of water if needed to achieve the desired consistency.
11. Assemble and Serve: Place one pancake on a plate, spoon a generous dollop of the yuzu custard in the center, and top with a second pancake. Drizzle the yuzu glaze over the stack, allowing a small pool to form on the plate. Garnish with a sprinkle of toasted black sesame seeds and a few strips of yuzu zest. Serve immediately.

The Science Behind the Soufflé: Why This Recipe Works

Japanese soufflé pancakes are a delightful fusion of technique and flavor. The key to their signature fluffy texture lies in the meticulously whipped egg whites. The air incorporated into the whites expands during cooking, creating the incredibly light and airy interior. The gentle folding technique is crucial to preserve this airiness. The addition of yuzu not only provides a bright, citrusy flavor but also complements the delicate sweetness of the pancakes. The custard adds a creamy, luxurious element, while the glaze provides a final touch of sweetness and visual appeal.

Yuzu: A Citrus Star

Yuzu is a highly prized citrus fruit in Japan, known for its complex aroma and flavor profile. It’s a hybrid of mandarin orange and Ichang papeda, offering a unique blend of tartness, floral notes, and a hint of grapefruit. Using yuzu in this recipe elevates the pancakes beyond the ordinary, creating a truly unforgettable culinary experience. If fresh yuzu is unavailable, high-quality dried yuzu zest can be used as a substitute, though the flavor will be slightly different.

Tips for Achieving Pancake Perfection

• Egg Temperature: Use room temperature eggs. They whip up to a greater volume than cold eggs.
• Cleanliness is Key: Ensure all bowls and beaters used for whipping the egg whites are completely clean and free of any grease or yolk.
• Gentle Folding: Avoid overmixing the batter. Gentle folding preserves the airiness of the whipped egg whites.
• Low and Slow: Cook the pancakes over low-medium heat to allow them to rise fully without browning too quickly.

Frequently Asked Questions

Can I make the batter ahead of time?

It’s best to make the batter just before cooking. However, you can prepare the yuzu custard and glaze ahead of time and store them in the refrigerator.

What if I don’t have yuzu?

While yuzu is ideal, you can substitute it with a combination of lemon and grapefruit juice. Use ¾ tsp lemon juice and ¼ tsp grapefruit juice for every 1 tsp of yuzu juice called for in the recipe.

How do I prevent the pancakes from deflating?

Avoid opening the lid during the initial cooking phase. Also, serve the pancakes immediately after cooking, as they will gradually deflate over time.

Enjoy Your Yuzu Soufflé Pancake Creation!

These Yuzu-Infused Japanese Soufflé Pancakes are a delightful treat that’s sure to impress. Their light, airy texture and bright citrus flavor make them a perfect addition to any brunch or dessert spread. Don’t forget to save this recipe to Pinterest for later inspiration!

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