Description
Delight your family with two legendary Japanese pancakes: fluffy soufflé pancakes perfect for breakfast or dessert, and savory okonomiyaki loaded with cabbage and your favorite toppings.
Ingredients
Soufflé Pancake:
2 eggs, separated
1.5 tbsp whole milk
1/4 cup cake flour
1/2 tsp baking powder
2 tbsp sugar
Neutral oil for cooking
Water (for steam)
Optional: whipped cream, berries, syrup
Okonomiyaki:
1 cup flour
2 eggs
3/4 cup water or dashi
2 cups finely shredded cabbage
2 green onions, chopped
Toppings: okonomiyaki sauce, Japanese mayo, dried seaweed, bonito flakes
Instructions
Soufflé Pancake:
Étape 1: Separate eggs. Whip whites with sugar to stiff peaks.
Étape 2: Combine yolks, milk, flour, baking powder.
Étape 3: Gently fold whites into yolk mixture.
Étape 4: Oil skillet, use low heat, spoon batter in rounds.
Étape 5: Add water to the pan, cover, cook until tall and golden.
Étape 6: Top with cream, berries, or syrup.
Okonomiyaki:
Étape 1: Mix flour, eggs, and water/dashi until smooth. Rest batter.
Étape 2: Fold in cabbage and green onion.
Étape 3: Pour into skillet, cook until golden on one side.
Étape 4: Flip, finish cooking.
Étape 5: Top with sauces, mayo, bonito, and seaweed.
Notes
For soufflé pancakes, do not overmix; patience creates rise. For okonomiyaki, experiment with your favorite proteins or cheese.
- Prep Time: PT0H15M
- Cook Time: PT0H15M
- Category: Breakfast, Brunch or Dinner
- Method: Pan-fried
- Cuisine: Japanese