Japanese soufflé pancakes

Japanese soufflé pancakes

Total: 30 min. | Active: 30 min.
Nutritional value / people: 349 kcal
, Fat: 9 g
, Carbohydrate: 51 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g blackberries
2 tbsp water


200 g white flour
¼ tsp salt
1 ½ tsp baking powder
2 dl milk
3 fresh egg yolks
2 tsp lemon juice
3 fresh egg whites
1 pinch salt
3 tbsp sugar


clarified butter
50 g blackberries
icing sugar to dust
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2 metal rings (each approx. 7 cm in diameter), greased and floured

How it's done

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Bring the berries and water to the boil in a pan. Cover and simmer over a low heat for approx. 5 mins.


Mix the flour, salt and baking powder in a bowl, create a well in the middle. Combine the milk, egg yolks and lemon juice, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Beat the egg whites with the salt until stiff. Gradually add the sugar and continue beating until the egg whites turn glossy. Carefully mix the egg whites into the batter.


Heat the clarified butter in a non-stick frying pan. Place the metal rings in the pan, pour ⅛ of the batter into each one, creating pancakes approx. 7 cm in diameter. Reduce the heat, cover and cook over a low heat for approx. 6 mins. until the undersides separate from the pan, turn the rings over carefully, finish cooking for a further 6 mins. Remove the pancakes from the rings, cover and keep warm. Prepare the remaining pancakes in the same way. Serve with the compote and fresh blackberries, dust with icing sugar.

Good to know
Note: Be careful that the metal rings do not move around in the pan as they may scratch the base.

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