Have you ever eaten something that is so delightful, you turn around and make it again two days later? That is what happened to our whole family when I tested this recipe. There is something about the addictive texture of these fluffy pancakes, combined with the fruity strawberries and the slight floral flavor in the rose cream that just HAD to be made again. Let’s be real, I would love to make these again even right now.
And that quickly, we moved from a fun flavor experiment to a one-way ticket to the family recipe book. As always, when we try something that is just the very BEST we’ve had, I post about it. Because these are not secrets to be kept from the world – this is the exact sort of delight the world needs to know. I truly hope your family enjoys these as much as we do.
Strawberry Rose Souffle Pancakes
Fluffy, cloud-like towers of pillowy goodness, soufflé pancakes have earned a well-deserved global renown, and are an easy favorite in our house. In this recipe, we elevate these pancakes with the perfect balance of strawberries and rose cream. These are outrageously good.
Equipment
- 1 Large Piping Bag I use these: https://amzn.to/3ET3voW
- Electric Mixer with Whisk Attachment
- 10"+ Nonstick or Cast Iron Skillet For this recipe, larger is preferable.
Ingredients
Japanese Souffle Pancake Batter
- 2 large eggs, yolks and whites divided
- 30 ml (2 Tbsp) whole milk
- 24g (3 Tbsp) cake flour
- 1g (1/4 tsp) baking powder
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- 26g (2 Tbsp) caster sugar
Rose Whipped Cream
- 1 cup heavy whipping cream
- 1 tsp rose water I use this one: https://amzn.to/41jRWzU
- 2 Tbsp powdered sugar
Assembly
- fresh strawberries, sliced (to taste)
- edible flowers (optional) I use these: https://amzn.to/416USyM
Instructions
- Set a pan (or pans – see note) to preheat on the lowest heat possible for your stove – the pan should register about 325 deg F (163 deg C). Use a paper towel to wipe a bit of oil over your pan. Note: If your skillet is 10 inches or smaller, I would recommend preparing two pans, as a 10-inch pan will only fit two pancakes comfortably. This recipe would be easiest with a nonstick pan, but I don't use nonstick in my kitchen, and was successful with a cast iron pan. You'll just need to be extra careful when turning the pancakes.
Rose Whipped Cream
- In a medium bowl, whisk (with an electric hand or stand mixer and a whisk attachment) your cream, sugar, and rose water, until it reaches stiff peaks. Cover and set in your fridge.
Egg Yolk Mixture
- Combine your egg yolks, milk, and vanilla extract in a large bowl. Whisk by hand till well combined.
- Sift in your flour, and baking powder, and whisk to combine.
Egg White Meringue
- To the bowl of a stand mixer with a whisk attachment, add your egg whites and lemon juice. Whisk on high speed, and gradually stream in your sugar. Whisk until you reach stiff peaks.
Fold Meringue into Yolk Mixture
- With a flexible rubber spatula, take a little bit of your meringue and add it to your egg yolk mixture. Mix it in until well combined – this will make it easier for you to fold in the remaining meringue without degrading your meringue.
- Add the remaining egg white meringue to your egg white mixture, and gently fold it in until it is combined.
- Transfer your batter to a large piping bag (I use these: https://amzn.to/3ET3voW).
Bake Your Pancakes
- Before you begin, take the temperature of your pan to ensure it hasn't gone too high. It should register about 325 deg F (163 deg C). Do your best to maintain a steady heat in your pan.
- Pipe about a third of your batter into a tall mound. Repeat two times, for a total of three pancakes in your pan(s). Cover, and wait about 6 minutes.
- Uncover, and check the doneness of your pancakes. If the bottoms release easily from your pan, and the sides look partly done, flip the pancakes. Cover, and wait another 4-6 minutes.
Assembly
- As soon as they are done, take your pictures, because these babies are super fluffy and deflate pretty quickly. Not to worry, it does not affect the delicious fluffy texture or flavor.
- Serve your pancakes with the rose whipped cream and strawberries as desired (I like strawberries between the layers, and whipped cream over the top). Garnish with your beautiful edible flowers, and enjoy!
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