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Strawberry Soufflé Pancakes: Inspired by
Riz Labo Kitchen, Tokyo(gluten free)
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You have got to try Japanese Soufflé Pancakes. Light and fluffy pancakes covered in fresh strawberry jam and whipped cream.
We ate them at this beautiful little place called Riz Labo in Tokyo and we ended up going back multiple times to have more delicious pancakes! I knew I had to make a recipe for these at home.
Start off with a simple strawberry jam recipe, you can absolutely use frozen strawberries for this. You’ll whip part of the jam into a whipped cream topping, and then it’s onto the pancakes. We have to make a meringue first and mix it into the rest of the batter ingredients. Pipe the batter tall and let these cook slow and low. Carefully flip over and once they’re ready, you’re going to want to eat these right away.
Top with your whipped cream, fresh strawberries, a generous drizzle of the jam, and some powdered sugar. I swear you’ll feel like you’re at an adorable café in Tokyo while enjoying these at home!
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Strawberry Soufflé Pancakes: Inspired by Riz Labo Kitchen, Tokyo
You have got to try Japanese Soufflé Pancakes! Light and fluffy pancakes covered in fresh strawberry jam and whipped cream. We ate them at this beautiful little place called Riz Labo Kitchen in Tokyo and we ended up going back multiple times to have more delicious pancakes! I simple recipe with a meringue base, topped with your whipped cream, fresh strawberries, a generous drizzle of fresh jam, and some powdered sugar. I swear you'll feel like you're at an adorable café in Tokyo while enjoying these at home!
Ingredients
- 33 g (3 Tbsp) AP baking flour gluten free
- 1/4 tsp baking powder
- 1 Tbsp milk I use unsweetened soy
- 1 tsp vanilla extract
- 2 large eggs separated
- 24 g 2 Tbsp granulated sugar
- 1/4 tsp cream of tartar
- 1/2 of my strawberry jam recipe
- A batch of my strawberry jam recipe
https://glutenfreewithme.com/peanut-butter-jelly-cupcakes-inspired-by-spy-x-family/ - Half a batch of my strawberry whipped cream recipe
https://glutenfreewithme.com/hisokas-bungee-gum-mochi-inspired-by-hunter-x-hunter-gluten-free/
Instructions
- Prepare the strawberries jam and whipped cream, set aside.
- In a medium bowl, mix together egg yolks, flour, baking powder, milk and vanilla.
- In the bowl of a stand mixer with a balloon whisk attachment or in a large bowl with a hand mixer, begin to whip egg whites. When they are getting thick and foamy, add in half the sugar and all of the cream of tartar. Continue to whipe a bit more, add the rest of the sugar and whip until stiff peaks form.
- Using a silicone spatula, fold in a 1/3 the meringue into the batter ingredients. Repeat with the rest of the meringue (do this in 3 batches to be careful not to loose all the air. Transfer the batter to a large piping bag.
- Heat a frying pan on low heat, and grease lightly (wipe off any excess grease). Pipe the batter into two tall pancakes, add a bit of water to the pan, cover and let cook for 3-5 minutes. You'll know they're ready to flip with the bottoms are lightly golden and the tops no longer wet. Carefully flip over (I find it easy to use an offset spatula sometimes). Add more water, cover and cook for 3-5 more minutes, bottoms should be lightly golden as well.
- Carefully remove the pancakes from the pan, stack them atop each other and decorate. Serve with fresh fruits, a large scoop of strawberry whipped cream, a generous drizzle of strawberry jam and powdered sugar. Enjoy!
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