Souffle pancake recipe

Souffle style pancakes

Pancake Tuesday usually finds us indulging on the paper thin version, made in The French Rooms restaurant Bushmills, on our beloved crepe machine. As a lockdown variation I came across this simple recipe for Japanese souffle pancakes, a light and airy steamed pancake. This delicious adaption is become a fast growing food trend in New York, with outlets popping up all over the city.

Souffle style Pancakes with mixed berries & golden syrup

The airy batter is poured into a ring mould, a touch of water added to the pan and covered over a low heat. The base starts to brown and you simple turn it over for a few minutes. The purists claim the ultimate height is 2 inches and to achieve this I used a 2.5 inch mould.

Their distinctive height is credit to the addition of fluffy egg whites. These easy to prepare pancakes are less stressful than the paper thin crepes we are used to serving at the French Rooms as they are gently cooked.

Ingredients (makes 5)

  • 4 large Glenballyeamon free range eggs
  • 5 tsp baking powder
  • 300g plain flour
  • 4 tbsp light golden caster sugar
  • 2 tbsp oil
  • 360ml milk
  • drop of vanilla essence.
  • zest of one lemon.

Seperate the eggs. Whisk the whites firmly.

Sift the flour and baking powder twice, add the sugar. Make a well in the flour mixture and add the egg yolks and oil. Mix well and add the milk and essence. Blend the batter in a food processor, add the lemon zest. Pour batter into a large bowl and carefully fold in the whisked egg whites with a metal spoon careful not to knock out the air.

Prepare the mould by greasing it with a little oil. Heat a deep pan which has a lid, grease the pan lightly. Pour the batter into the mould, filling it two thirds of the way. Add a few drops of water and cover for 7 minutes. Carefully turn it over and cover again for another 4 minutes. Serve with your favourite toppings.

Add toppings – fruit, drizzled with golden syrup or honey. Serve with creme fraiche or Greek yoghurt. For inspiration check out whats trending on 10 Easiest Pancake Recipes | Kitchn ( or drool over (6) Pinterest recipes and topping ideas.

Support local – We always use award winning Free range eggs from Glenballyeamon Farm, a Taste Causeway Member

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Chef owner of The French Rooms restaurant in Bushmills which is a French inspired experience soon to be offering six luxury guest suites.

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