Lava Soufflé Pancakes
Failing Soufflé Pancakes on your first try is very normal.
Two years ago, youtube introduced me to the fluffiest, lightest and softest Japanese soufflé pancakes. The first time I ever laid my eyes on these pancakes, I became an instant fan! And the first time I tried making it…..I FAILED! (Of course! as expected!) I finally got it one day and I was over the moon! I-DID-IT!! It’s like a miracle. Conquering the delicate process of making soufflé pancake is something anyone can be proud of especially after so many failed attempts! I felt optimistic! I felt empowered as Wonder Woman!
Wonder Woman takes over…
Now, that I have mastered making the soufflé pancake, why not take it to the next level. Hmmm, so daring! Well, here comes my ambitious vision for the leveled-up soufflé pancake. I can imagine everyone who had a taste of these magnificent pancakes love the sensation of slicing a fluffy pancake. So, I imagine that it’ll be twice the excitement if ooey-gooey dark chocolate bursts like lava on your first slice of the fluffy pancake. Imagine it.
You got this!
Full disclosure. It’s a finicky pancake. So, be patient and I will try my very best to walk you through hoping that you get it the first time! Not my story. After my second attempt with no signs of victory, I almost gave up but fortunately learning from the mistakes I did from the first two attempts, the third time came out the pancake of my dream- The Lava Soufflé Pancake. Third time is truly a charm!
Here’s my take on the most difficult but oh so satisfying pancake in the world. Cheers!
Lava Soufflé Pancakes ( Japanese Pancakes with Lava!)
- 2 fresh eggs
- 3 Tbsp. + 1 tsp. cake flour
- 1/2 tsp. fresh lemon juice
- 1/2 tsp. baking powder
- 1 Tbsp. milk
- 1 Tbsp. sugar
- 3 dark chocolate balls
- 1 Tbsp. vegetable oil
- powdered sugar
- edible flowers
- Separate egg yolks and egg whites in two separate bowls.
- Add lemon juice to egg whites. Set aside.
- Break yolks and whisk in milk.
- Combine cake flour and baking powder.
- Sift in flour mixture to yolk mixture, 2 tsp. at a time. Mix until smooth. No visible lumps.
- Add a pinch of salt. Mix. Mixture should be sticky.
- Using an electric mixer, beat egg whites in medium to high speed.
- When it turns white and foamy, add sugar slowly and in increments making sure sugar is well dissolved.
- Meringue is done when medium stiff peaks are achieved.
- Using a spatula, add a big scoop of meringue to the yolk mixture and gently fold until smooth.
- Combine yolk mixture and the rest of meringue in 2 batches.
- Unwrap chocolate balls.
- Make sure non-stick pan is well pre-heated. (Super important!)
- Using a paper towel, spread vegetable oil all around pan.
- Using a serving spoon, scoop batter into the pan with your spoon upwards. The upward motion will prevent the pancake from being too flat.
- Cover and cook on low heat for 1 minute. This will ensure that the base is strong enough to hold the chocolate and extra batter on top.
- Add smaller scoop of batter on top.
- Gently drop chocolate balls on top.
- Cover chocolate with some more batter.
- Cover and cook for 2 minutes.
- Add a little bit of water on the side avoiding the pancakes to create steam.
- Cover and cook for 4-5 minutes.
- Using a non-stick spatula turner, gently flip pancakes by tilting pan a bit.
- Add some water again.
- Cover and cook for 4-5 minutes.
- Using your finger, check sides for doneness. It should not stick to your finger.
- Dust with snowy powdered sugar.
- Decorate with eye-catching edible flowers.
- Serve immediately.
- Congrats! You did it!♥
Watch the Lava Soufflé Pancakes Step-by-step Video Tutorial:
Hi and welcome to Gem Framboise! My name is Dhin. I’m delighted that you are here to join me in cooking delicious food and baking adorable pastries. Working in the kitchen became my therapy when the pandemic struck all of us. Join me on my journey, one bite at a time.