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cooking · Recipe

Vegan Japanese Soufflé Pancakes

From a video by ProLeafia · 11 min watch

Egg-free and dairy-free Japanese soufflé pancakes made fluffy with aquafaba, xanthan gum, and gentle steaming. The pancakes are tall, airy, and have a soft center.

veganJapanese
Vegan Japanese Soufflé Pancakes
Source video — ProLeafia on YouTube
From the creator
ProLeafia
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Watch the full video on YouTube ↗
Total time
~1 hour 45 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~30 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~3 servingsEstimated by Unreel from the complete recipe.
Difficulty
HardEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 3 servings
  • 40 g flour
  • 10 g potato starch
  • 40–50 ml plant milk, soy milk preferred
  • 25 g powdered sugar
  • 8 g vanilla sugar
  • 50 ml aquafaba
  • ½ tsp xanthan gum
  • 1 tsp lemon juice
  • 1 pinch salt

Preparation

  1. Step 1
    Grind the vanilla sugar until very fine, almost like powdered sugar. Mix it thoroughly with the powdered sugar and xanthan gum so the foam will stay stable.
  2. Step 2
    Combine the flour, potato starch, and salt (and a tiny pinch of turmeric if a more yellow color is desired). Mix evenly to prevent lumps.
  3. Step 3
    Add the plant milk little by little to the dry mixture until a fairly thick, creamy (not runny) consistency is reached. Soy milk is preferred for its higher protein content.
  4. Step 4 · 1 hour
    Chill the aquafaba for at least 1 hour in the fridge. If it is very thin, simmer gently for 20-30 minutes to reduce and thicken it.
  5. Step 5
    Prepare three parchment paper strips and round bottoms for the molds. Grease them carefully with oil (coconut oil works well) to prevent sticking. Also grease the metal rings if using.
  6. Step 6
    Add the lemon juice to the chilled aquafaba and whip with an electric whisk until white and stiff enough that it will not fall out when the bowl is turned upside down.
  7. Step 7
    Add the sugar-xanthan mixture to the stiff foam and continue whisking until the mixture clings to the whisk.
  8. Step 8
    Gently fold a small portion of the foam into the flour mixture to loosen it, then gradually fold in the remaining foam until fully combined. Work slowly with a folding motion to preserve air.
  9. Step 9
    Transfer the fluffy batter to a piping bag. Preheat the pan on very low heat (level 3 out of 9). Place the prepared parchment-lined metal rings in the pan.
  10. Step 10 · 15-20 minutes
    Pipe the batter into the molds. Cook gently for 15-20 minutes, occasionally adding a few drops of water to the pan to create steam. When the top is no longer sticky, carefully flip using the ring.
  11. Step 11 · 5-10 minutes
    Cook the second side for another 5-10 minutes until lightly browned. Remove from the rings and serve.

Notes