Fluffy Japanese Soufflé Pancakes (Gluten-free)
One Monday morning, my clients kiddos anxiously leaped at me when I walked into the door, asking me if I could make them "those fluffy little Japanese pancakes" that their friends mom made for her kids, over the weekend. Since these amazing kids have Celiac Disease, they couldn't partake in the exciting soufflé pancake party with the rest of their friends. "Of course I will figure out how to make them for you," I replied.
The first time I made them, they were a flop, lol. The second time, I baked them... they were okay. I realized there needed to be steam in order for them to rise and cook inside, so I added some water to the skillet. Sure enough, it worked. I then ordered some stainless steel ring molds from Amazon, and these gave unexpected and exciting height!
Once they're ready, I love drizzling a sweet butter syrup (3 tablespoons of butter + 3 tablespoons of maple syrup, warmed up), onto the pancakes while warm and topping off with fresh berries or fruit...mmm...mmm... so yum!
PRO TIP: If you've got a cafe, or private clients you cook for, they WILL love these. If you're a farmer's market vendor, it would be wise for you to package this mix and sell it, because these little soufflé pancakes are a huge worldwide trend, these days, and we don't see the gluten-free version very often.
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 pancakes
Ingredients
- 1 cup all purpose, gluten-free flour
- 3 whole eggs, beaten
- ½ cup milk (cow or vegan)
- 2 tablespoons avocado oil (or your choice oil)
- 2 tablespoon honey or maple syrup
- 2 teaspoons baking powder
- 1 teaspoon of gluten-free vanilla extract (optional)
- ½ teaspoon of cinnamon powder, (optional)
- ¼ teaspoon salt
For Cooking
- For the skillet, 1 tablespoon of ghee (or oil) to cook, plus 3 tablespoons of filtered water
How To
Mix all the ingredients in a medium bowl. Batter will be thick. If using stainless steel rings, lightly oil them on the inside and around the top and bottom.
Preheat a large skillet or griddle on medium heat.
Add 1 tablespoon of ghee (or oil) to the skillet. Melt and swirl to coat the surface.
Portion out ½ cup of batter and drop it onto the skillet, or into lightly-oiled stainless steel rings. Add 3 tablespoons of filtered water to the skillet, to create steam.
As soon as you have steam, cover skillet with a lid. Reduce heat to medium-low. Depending on what size your skillet is, you can cook 2-4 at a time. Flip pancakes over at the 3-4 minute mark. Cover again and cook for 3-4 minutes more.
If using rings, gently push them out of the ring. Transfer the pancakes to individual plates.
If doubling the recipe, repeat the steps until batter is used.