Japanese Soufflé Pancakes with Red Bean & Cream

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Red Bean & Cream:

  • ¾ cup (170g) heavy cream, cold
  • 1 Tbsp (15g) sour cream, cold
  • 1 ½ tsp vanilla paste or extract
  • pinch of salt
  • Kuze Fuku & Sons Red Bean Spread


  • 2 large egg yolks, room temp [1]
  • 1 Tbsp whole milk, room temp
  • 1 tsp vanilla extract
  • ¼ cup (30g) all-purpose flour
  • ½ tsp baking powder


  • 3 large egg whites, room temp [1]
  • 3/8 tsp cream of tartar
  • ¼ cup (50g) granulated sugar


  1. Place metal mixing bowl and whisk attachment in freezer for 15 minutes.
  2. In the chilly bowl of a stand mixer fitted with cold whisk attachment, whip heavy cream, sour cream, vanilla paste, and salt until loose or stiff peaks form—whichever you’re in the mood for. Transfer whipped cream to another bowl and place in fridge while you cook your pancakes.
  3. Thoroughly wash and dry your mixer bowl and whisk attachment. Using a little bit of lemon juice or white vinegar, wipe down all tools that will touch the meringue. (Your meringue will not set up properly if there is any residual grease or fat on your tools.) Set aside.
  4. You are welcome to freehand your pancakes, but we like the extra support provided by some quickie handmade moulds. Cut 4 4-inch-wide strips of parchment paper. Fold in half to make 2-inch-wide strips. Form strips into circular moulds that are 3 inches in diameter, sealing with tape on the outside. Set aside.
  5. Now let’s make the batter. In a large bowl, whisk together egg yolks and milk until fully combined. Whisk in vanilla. Sift in flour and baking powder, then whisk until thoroughly incorporated. Set aside.
  6. Meringue time! In the washed and prepped bowl of a stand mixer fitted with whisk attachment, beat egg whites on medium-high speed until foamy. Mix in cream of tartar.
  7. With mixer running, gradually add sugar 1 tablespoon at a time, whisking for 1 minute after each addition. After all sugar has been added, beat on medium to medium-high until stiff, glossy peaks have formed.
  8. With a large balloon whisk, gently fold one-quarter of meringue into batter. Add half of remaining meringue, carefully folding in with a silicone spatula. Fold in rest of the meringue, taking care of incorporate all white streaks of meringue without deflating the batter.
  9. Transfer pancake batter to a large piping bag or a vessel with a spout.
  10. Pour a wee bit of neutral oil (such as canola) into a large, nonstick skillet. Wipe up excess oil with a paper towel.
  11. Set 2 parchment moulds in skillet. Place skillet over low to medium-low heat. Pipe or pour pancake batter into moulds until they are ¾ full. (The pancakes will need room to expand.)
  12. Add a couple teaspoons of water around the edges of the skillet. Cover pan with a lid and cook pancakes for 4–6 minutes.
  13. Using a thin turner, gently flip pancakes over. Add a couple more teaspoons of water. Cover and cook for another 4 minutes.
  14. Carefully peel moulds from pancakes. If moulds stick, your pancakes aren’t quite ready. Cover and cook for another 1–2 minutes.
  15. Repeat to make 2 more pancakes.
  16. Gather 2 plates. Place 2 pancakes on each plate. Retrieve whipped cream from fridge and plop a nice mound on your pancakes. Top with as much or as little red bean spread as you like. Enjoy immediately!


  1. Cold eggs are easier to separate, so separate ‘em as soon as you take ‘em out of the fridge.
  2. The pancakes deflate as they cool, so yours will initially be even fluffier than the pancakes in the photo!

Pancakes slightly adapted from: Soy and Pepper