It’s no secret that I LOVE Japanese soufflé pancakes. I dream about them. I doodle them. I make them. I eat them. I look at pictures of them. I like to think that I’m one the founding members of the I heart Japanese Fluffy Pancakes Club. That’s a non-existent club, by the way. But it shouldn’t be – should I start one? Anyway, I constantly look at fluffy pancakes. I follow the hashtag on Instagram. I’m always on the look out for new flavors, new cafes, and new ideas.
So, about a year ago, I saw what I thought was an ultimate soufflé pancake creation. Creme.brûlée.soufflé.pancakes. Soft and fluffy pancakes with a crispy crackly sugar crust!? I’m so in. Of course, the place that makes these glorious pancakes is in Hong Kong. I love Hong Kong. But we have no plane tickets to Hong Kong right now. So the next best thing is to make creme brûlée pancakes at home, right?
It’s a good thing I’ve been working on my pancake skills because I think if I tried this recipe first before getting the pancakes down would have been a case of trying run without knowing how to walk. But, if you’ve played around with soufflé pancakes and they come out tall and fluffy (or maybe even if they don’t but still taste good), I think you should give this a try.
I nailed it! I stacked up two fluffy pancakes, topped them off with creme anglais, sprinkled them with sugar, and torched it all to a burnished crackly crisp. Melt in your mouth pancakes covered with decadent creme and caramelized sugar. Seriously so good and no plane ride or massive line up. I’m starting to think I should open a soufflé pancake shop LOL.
Hope you get to give this a try and don’t forget to check out the basic soufflé pancake postand the mini soufflé pancake post for more pancake love and tips!
manoj food blog 