Japanese Souffle Pancakes With Dulce De Leche

Yield: 2 Large Pancakes

Let’s Make It!

1. Combine Hotcake Mix, egg, and milk. Whisk for 30-45 seconds.
2. Oil the inside of the ring molds and the pan, place molds onto pan.
3. Fill ring molds a little less than half way with batter.
4. Place pan cover on molds and heat on stove using low heat for 7-10 minutes.
5. Take pan cover off and lightly stir the uncooked batter in the molds (mostly on top) for a few seconds.
6. Place pan cover back and let cook for 5-7 minutes.
7. Take pan cover off and using the metal spatula, swiftly place it under a mold and flip quickly. Repeat to other mold.
8. Place pan cover back onto molds and cook for 6-8 minutes.
9. Take cover off and using an oven mitt and spatula, take off the pan and place mold onto a plate.
10. Using a spoon, gently separate pancake from mold.
11. Top with dulce de leche and powdered sugar.

Notes & Alternatives

• Morinaga Hotcake Mix can be substituted with regular pancake mix. This will change the recipe and egg whites and other substitutions may be needed. Please see other Japanese pancake souffle recipes for this.
• These pancakes are versatile and can be topped with almost anything, including: whipped cream, sweetened condensed milk, caramel, chocolate, fruits, butter, etc.
• Try placing a whipping topping or thick whipped cream in between two of these for a fun sandwich!
• Dulce de leche is made by heating sweetened condensed milk. Sweetened condensed milk is milk with added sugar and drained of water.

History

• Japanese souffle pancakes are also known as Japanese Hotcakes and may be inspired by Western cooking.
• The difference between pancakes and hotcakes is subtle. Hotcakes are generally sweeter, fluffier, may contain more sugar and milk, and are seen more as a snack. Pancakes are generally considered part of a meal and are more dense, less sweet, and contain more water.