Japanese Soufflé Pancakes with Mochi and Red Bean Paste (Anko)
These Japanese-inspired soufflé pancakes are incomparably light and airy, thanks to the magic of whipped egg whites and the velvety softness of glutinous rice flour. Topped with sweet red bean paste and chewy mini mochi, they will transport your taste buds straight to a Tokyo bakery.
🛒 Ingredients
2 servings
- 3 large eggs (whites and yolks separated)
- 3 tbsp + 1 tsp whole milk
- 1/2 cup all-purpose flour
- 1/4 cup glutinous rice flour (shiratamako or mochiko)
- 1/2 tsp baking powder
- 3 tbsp granulated sugar (for the whites)
- 2 tsp granulated sugar (for the yolks)
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 tbsp neutral oil (sunflower or grapeseed)
- Neutral oil or clarified butter for cooking
- 7 oz red bean paste (anko, store-bought or homemade)
- 8 to 10 small plain or vanilla mochi
- Powdered sugar for dusting (optional)
- Fresh mint leaves for garnish (optional)
Watch the original video
Watch on TikTokDirections
- 1
Carefully separate the egg whites and yolks into two large, clean, dry bowls. Ensure the bowls are perfectly clean—any trace of fat will prevent the whites from whipping properly.
- 2
In the bowl with the yolks, add 2 tsp of sugar, the milk, the neutral oil, and the vanilla extract. Whisk until the mixture is homogeneous and slightly frothy.
- 3
Sift together the all-purpose flour, glutinous rice flour, baking powder, and the pinch of salt. Gently fold this dry mixture into the yolks until smooth and lump-free. Set aside.
- 4
Whip the egg whites with a pinch of salt. When they begin to form soft peaks, add the 3 tbsp of sugar in three batches while continuing to whisk at high speed. The whites should be firm, glossy, and form stiff, upright peaks (the 'bird's beak' stage).
- 5
Incorporate one-third of the whipped egg whites into the yolk batter, mixing vigorously to loosen the texture. Then, add the remaining whites in two batches, folding gently with a rubber spatula using bottom-to-top motions to avoid deflating the air bubbles.
- 6
Heat a thick-bottomed non-stick skillet over very low heat (level 1-2 out of 9). Test with a few drops of water: they should evaporate slowly, not sizzle violently. Lightly grease the pan with a paper towel.
- 7
Using a large ladle or an ice cream scoop, drop generous portions of batter (about 3 to 3.5 oz each) into the pan, forming thick discs. Cover immediately with a lid.
- 8
Cook for 5 to 7 minutes over very low heat until the bottom is lightly golden and the surface begins to set. Carefully flip the pancakes with two thin spatulas, cover, and cook for another 5 to 7 minutes.
- 9
Transfer the soufflé pancakes to warm plates. Place a nice dollop of red bean paste (anko) on top, arrange 2 to 3 small mochi on the side, and dust with a light veil of powdered sugar if desired.
- 10
Serve immediately: soufflé pancakes lose their volume after a few minutes. The taste experience is optimal within 2 minutes of cooking.
💡 Chef's Tip
The absolute secret to these pancakes is the cooking temperature: it must be ultra-low. Use a heat diffuser under the pan if you have one. The glutinous rice flour provides a unique, slightly elastic and chewy texture reminiscent of mochi—do not replace it with regular flour. For perfect whipped egg whites, take your eggs out of the refrigerator 30 minutes before starting: room-temperature whites whip faster and hold their structure better. Finally, never lift the lid during the first 5 minutes of cooking—the trapped steam is what makes the pancakes rise.
