Since 1988 my Japanese mother has been taking me back to Japan.
I fell in love with the Japanese Souffle Pancake in Shimokitazawa — known as Shimokita Shimo — aka the Brooklyn of Tokyo.
When I started writing recipes for all the big mags, for books and shows in 2008, I never could have imagined that ingenuity combined with my years of culinary school, work as a line cook and as a writer author – would possibly pay off. My Japanese soufflé pancakes have now been on the Today Show for the Tokyo Olympics and on Bon App’s Reverse Engineering — Chris Morocco is impressive + he has a innate ability for all the right senses.
As I am wrapping up my 7th book this year – thank you for valuing my work, for reading my books, for listening to my podcast — I may not be over the top or thirsty for social media — but I still believe in the pursuit of books, journals, documentaries and all the things that I do off of the apps. Enjoy this fabulous recipe — as its a small piece of my motherland — mixed with matcha love from, my beloved Brooklyn days xx Candice
Cook time: 20 mins
Prep Time: 15 mins
- 3 egg yolks
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter, softened, plus more for serving
- 1/2 cup cake flour, sifted
- 1 teaspoon baking powder
- 4 egg whites
- 1/4 teaspoon cornstarch
- 2 tablespoons sugar
- To Top Optional: maple syrup, matcha powder and powdered sugar (using a cocktail strainer to tap//powdered sugar shaker), to serve
Matcha Whipped Cream
- ½ cup heavy cream
- 1 teaspoon sugar
- ¼-½ teaspoon high quality matcha powder (use matcha love)
Whip the heavy cream into a stiff whipped cream, using a whisk, or a stand mixer; fold in the sugar and matcha powder, incorporate well. Transfer into a piping bag with a star tip if desired.
- Ring molds
TECHNIQUE TIP: Be sure not to over-mix the batter. Cook pancakes on lowest heat setting and follow these directions well, as these pancakes are an advanced recipe.
SWAP OPTION: You can try almond extract or matcha powder to change the flavor of these pancakes.
Add three egg yolks to a medium mixing bowl. Add in the almond milk, vanilla and the softened butter, and whisk well to combine. Gently add in sifted cake flour and baking powder to combine, taking care not to over-mix. Set aside.
To an additional medium mixing bowl or stand mixer, add the egg whites and cornstarch. Whisk on high speed (use hand mixer, whisk attachment or whisk) until meringue starts to form, turn speed down to medium-high and slowly add in the sugar. Whip until stiff peaks form, making sure the meringue is not over-whipped.
Using a rubber spatula, gently fold the meringue into the batter, carefully incorporating well, taking care not to over-mix.
Prepare a large sauté pan over the lowest heat setting. Place ring molds into the pan and spray molds and pan with cooking spray. Ladle your batter in 1/2 to 2/3 of the way up the prepared molds. Add 2 teaspoons of water into bottom of the pan to steam and place lid on top. Cook for 10 minutes on one side (or until golden brown), then carefully flip and cook for another 10 minutes. Both sides should be a slight golden brown. You may need to press the pancake down gently so it hits the bottom of the pan.
Remove molds from the pan and place each pancake on to a serving plate. Top with powdered sugar, piped whipped cream (or try powdered sugar, maple, butter, or even summer peach slices. Enjoy! Check out my books: Clean Green Eats, Kintsugi Wellness and many more on my Amazon page xx domo domo ck