These chilli and chive chickpea pancakes are my go-to quick lunch or dinner. they take about five minutes to make, need just five ingredients and taste amazing! all you need is chickpea/gram flour, chilli, chives, salt and a squeeze of lemon juice, plus some water, which you whisk up and then cook in a small frying pan for a couple of minutes.
ingredients
• 150g gram flour (chickpea flour)
• 200ml water
• 1 red chilli, deseeded and finely chopped
• handful of chives, roughly chopped
• juice of 1 lemon
• pinch of sea salt
• pinch of pepper
method
1. place the gram flour into a bowl and slowly pour the water in, whisking until the mix is smooth and there are small bubbles on the surface.
2. at this point stir in the chilli, chives, lemon juice, salt and pepper and give it a final whisk.
3. heat a drizzle of olive oil in a small saucepan (ours is 20cm). once warm, pour half of the mix in. let it cook for 2 ½ – 3 minutes, until the top side is no longer runny.
4. flip and let it cook for a further 2 minutes.
5. do the same with the other half of the mix, so that both pancakes are ready.

Sorry for shouting, but I’m so excited!! Ever since the first time I laid eyes on those giggly giant fluffy Japanese pancakes, I’ve been obsessed. We may or may not have been to almost every fluffy pancake place in Tokyo because of my obsession – here’s a run down on the places we’ve been to. I love the way Japanese pancakes taste: light, airy, and oh so delicious.

The best part of going to the pancake places, aside from eating the pancakes, is that you get to watch them expertly shape, flip, and plate up serving after serving of fluffy goodness. It’s nice to watch but also kind of awkward because I’m sure the pancake peeps don’t really want anyone staring at them. I would have major anxiety if people were watching me do my job day after day after day.

Heck, I was anxious making these pancakes in the safety of my own home in my joggers and sweatshirt. It’s a good thing I was in comfy clothes because these pancakes have been years in the making and to be honest, I failed a couple times before they came out just the way I wanted them.

The very first time I tried to do Japanese pancakes I did the ring mold version, but that just wasn’t what I wanted. Then, a couple of years ago, I winged it and made some that tasted good, but weren’t perfect, looks wise. (Update: I made the ones with molds and they are super tall and fluffy!) I kept meaning to perfect that recipe and put it up, but I kind of sort of *gasp* forgot about them. Just recently though, Mike mentioned that Pancake Day was coming up and I started thinking about pancakes again and here we are.
I tried to find the recipe that I was working on so many years ago but somehow it was gone so I gave up and just tried out a very popular google result. Sadly, I was seriously disappointed: too eggy and nothing like the pancakes I’ve had in Tokyo. They weren’t even fluffy?! I just knew I had to get back the recipe that I started so many years ago so I asked Mike to help and lo and behold, it was there, on my computer. With tasty recipe in hand, I set out on making them even fluffier and went deep into fluffy pancake search mode and found a promising looking video.

The recipe in the video is pretty much like mine, with just a few changes: I stabilized the egg whites with a bit of cream of tartar, decreased the baking powder, took out the vanilla and salt, and increased the sugar and cooking time. I guess when I put it like that, I changed the recipe quite a lot. I was super happy with the results: the pancakes came out super fluffy and tasted almost just like what I remember!

There are two key things you need to concentrate on if you want to make fluffy pancakes at home. One is the meringue – be sure that it’s well developed but not over beaten. The second one is how you cook them. Most of the recipes I see online use either frying pans on low heat or the exact same machines that they use in Japan: flat griddles with giant lids.

My first couple of attempts were with a frying pan with a lid. These didn’t work out for me – the heat of my gas stove, even on low, was too high. I don’t have one of those fun griddles (even though I want one) so I went with what I found at home: my crepe pan! It has a super low setting that worked perfectly. I don’t have a lid for it but my giant wok lid worked in a pinch. Fluffy pancake success! Serve them up with a dusting of icing sugar, whipped butter and maple syrup. You’ll be in heaven.

You only need six ingredients to make soufflé pancakes.

Eggs. Eggs make up the bulk of the pancakes. It’s best to use room temp eggs.
Sugar. Baking powder is what makes the pancakes rise tall and fluffy. Sugar adds sweetness. If you don’t want to use sugar and make keto soufflé pancakes, you can substitute in something like Swerve for a sugar-free alternative.
Milk. Milk helps smooth out the pancake batter.
Flour. You need just the tiniest amount of flour to help your pancakes hold their shape. If you want to make keto soufflé pancakes, use superfine almond flour.
Baking powder. Baking powder is what makes the pancakes rise tall and fluffy.
Cream of tartar. Cream of tartar is a stabilizer that will help your egg whites whip up to their potential. Stable fluffy egg whites are the key to successfully making soufflé pancakes. If you don’t have cream of tartar, you can sub in 1/2 teaspoon of lemon juice.

1 egg yolk 18g
1 tbsp sugar 12g
2 tbsp milk 30g
3 tbsp flour 30g
1/4 tsp baking powder 1g
Whites
2 large egg whites 60g
1/8 tsp cream of tartar 0.4g
1.5 tbsp sugar 18g

Instructions
Whisk the egg yolk with 1 tablespoon of sugar until pale and frothy. Mix the milk in batches. Sift the flour and baking powder over the yolk mixture and whisk well making sure everything is incorporated.
This is THE best souffle pancake recipe, trust me. I’ve made so many successful soufflé pancakes now, I can pretty much start my own cafe and I want you to be able to soufflé pancake too. Hopefully this soufflé pancake recipe helps you live the cottagecore life with some home cafe vibes.

If you love soufflé pancakes, try these recipes:
Mile high mini soufflé pancakes
Copycat Gram soufflé pancakes
Creme Brûlée soufflé pancakes
Bonus: Where to get the best soufflé pancakes in Japan
PS – These are a commitment, so you really have to love pancakes, yourself, or whoever you’re making them for. Patience is key, both when making the batter and when cooking.

PPS – If you’re looking for the pan I used in this post, it’s this one paired with a wok lid I found at a grocery store (it looks like a really cheap version of this one).

2 large eggs divided
1 tbsp sugar
1 cup all purpose flour
1/2 tsp baking powder
1 cup buttermilk
2 tbsp butter melted and cooled
1/2 tsp vanilla
oil for the pan
maple syrup and powdered sugar to serve

Instructions
In a large bowl, whip the egg whites until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
In a separate bowl, mix together the flour and baking powder. Add the egg yolks, buttermilk, melted butter, and vanilla. Beat until smooth.
Fold in the egg whites, a third at a time, until incorporated.
Heat up your aebleskiver (or takoyaki pan) and lightly brush with oil.
When the pan is hot, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit.
After a minute or two, the bottoms of the pancakes will have formed a skin and be cooked through. At this point, you can use a skewer to turn them over 90 degrees. If you can’t turn the aebleskiver easily, it probably needs to cook for a bit longer. If needed, add a bit more batter to the balls to fill them up. Let cook for a minute or so and then do another 90 degree turn. The balls will become easier to turn the more they cook.

Mix. Mix the egg yolk and sugar until frothy, then mix in the milk. Sift in the flour and baking powder, making a smooth batter. Set aside.
Whip. Make the meringue by beating together sugar, egg whites, and cream of tartar. When the egg whites hold their shape and are stiff and glossy, they’re ready.
Incorporate. Fold the egg yolk batter into the whites, being careful not to deflate.
Cook. Heat up a pan (or a crepe maker) on very, very low heat. Lightly oil the pan then scoop out a large dollop of batter, cover and cook for 4-5 minutes. Remove the lid then pile some more batter on and add a couple drops of water. Cover and cook. When the bottoms are golden, very carefully flip, add a couple more drops of water, then cover and cook. Remove from the pan and enjoy immediately with butter, syrup, and powdered sugar. The pancakes will deflate as they cool down.

I am currently obsessed with all things ball-shaped. Ever since I pulled out our takoyaki pan from the highest shelf, I’ve been convinced that I need to use it more and more. It takes a lot of effort to put it back – usually it’s buried behind a bunch of things – so I’m going to enjoy it while I can. If you have a takoyaki pan, you might be wondering, what can I make in a takoyaki pan? The answer is: EVERYTHING!
There are so many things you an make ball shaped. Imagine tiny round pizza balls, spherical cheese filled hash browns, and little grilled yaki onigiri rice balls. These all sound amazing, but the cutest thing to make might be pancake balls, otherwise known as Danish aebleskiver!

If you’re a pancake fan, and I am, you’ll love aebleskiver, fluffy little pancake balls served up for dessert usually but maybe also as a breakfast food? Danish peeps, let me know! From what I can tell, they’re a special treat that is usually served around Christmas, but maybe also eaten at breakfast time? Either way, they’re absolutely delicious and since they’re technically a “pancake” I’m calling them breakfast.

Originally I tried to take the batter from my fluffy Japanese pancakes to try to make into pancake balls, but it was an absolute disaster. I think maybe I didn’t let them cook through enough? Anyway, it was a mistake so I went with a more classic pancake recipe but also whipped up the whites separately so that the balls would be a bit fluffier.

They turned out super cute and tasted even better than they looked. What is it about food being balls? Or if you put them on a stick?! I almost died of the cuteness before inhaling them. A note on inhaling though, be careful when you’re eating powdered sugar. Sometimes I get too excited and it whooshes into my through and coughing abounds. Not a good look. Anyway, hope you make these little pancake balls, either as a special breakfast/brunch or even just as regular one when you have some time.

These chilli and chive chickpea pancakes are my go-to quick lunch or dinner. they take about five minutes to make, need just five ingredients and taste amazing! all you need is chickpea/gram flour, chilli, chives, salt and a squeeze of lemon juice, plus some water, which you whisk up and then cook in a small frying pan for a couple of minutes.
ingredients
• 150g gram flour (chickpea flour)
• 200ml water
• 1 red chilli, deseeded and finely chopped
• handful of chives, roughly chopped
• juice of 1 lemon
• pinch of sea salt
• pinch of pepper
method
1. place the gram flour into a bowl and slowly pour the water in, whisking until the mix is smooth and there are small bubbles on the surface.
2. at this point stir in the chilli, chives, lemon juice, salt and pepper and give it a final whisk.
3. heat a drizzle of olive oil in a small saucepan (ours is 20cm). once warm, pour half of the mix in. let it cook for 2 ½ – 3 minutes, until the top side is no longer runny.
4. flip and let it cook for a further 2 minutes.
5. do the same with the other half of the mix, so that both pancakes are ready.

These chilli and chive chickpea pancakes are my go-to quick lunch or dinner. they take about five minutes to make, need just five ingredients and taste amazing! all you need is chickpea/gram flour, chilli, chives, salt and a squeeze of lemon juice, plus some water, which you whisk up and then cook in a small frying pan for a couple of minutes.
ingredients
• 150g gram flour (chickpea flour)
• 200ml water
• 1 red chilli, deseeded and finely chopped
• handful of chives, roughly chopped
• juice of 1 lemon
• pinch of sea salt
• pinch of pepper
method
1. place the gram flour into a bowl and slowly pour the water in, whisking until the mix is smooth and there are small bubbles on the surface.
2. at this point stir in the chilli, chives, lemon juice, salt and pepper and give it a final whisk.
3. heat a drizzle of olive oil in a small saucepan (ours is 20cm). once warm, pour half of the mix in. let it cook for 2 ½ – 3 minutes, until the top side is no longer runny.
4. flip and let it cook for a further 2 minutes.
5. do the same with the other half of the mix, so that both pancakes are ready.

I am currently obsessed with all things ball-shaped. Ever since I pulled out our takoyaki pan from the highest shelf, I’ve been convinced that I need to use it more and more. It takes a lot of effort to put it back – usually it’s buried behind a bunch of things – so I’m going to enjoy it while I can. If you have a takoyaki pan, you might be wondering, what can I make in a takoyaki pan? The answer is: EVERYTHING!
There are so many things you an make ball shaped. Imagine tiny round pizza balls, spherical cheese filled hash browns, and little grilled yaki onigiri rice balls. These all sound amazing, but the cutest thing to make might be pancake balls, otherwise known as Danish aebleskiver!

If you’re a pancake fan, and I am, you’ll love aebleskiver, fluffy little pancake balls served up for dessert usually but maybe also as a breakfast food? Danish peeps, let me know! From what I can tell, they’re a special treat that is usually served around Christmas, but maybe also eaten at breakfast time? Either way, they’re absolutely delicious and since they’re technically a “pancake” I’m calling them breakfast.

Originally I tried to take the batter from my fluffy Japanese pancakes to try to make into pancake balls, but it was an absolute disaster. I think maybe I didn’t let them cook through enough? Anyway, it was a mistake so I went with a more classic pancake recipe but also whipped up the whites separately so that the balls would be a bit fluffier.

They turned out super cute and tasted even better than they looked. What is it about food being balls? Or if you put them on a stick?! I almost died of the cuteness before inhaling them. A note on inhaling though, be careful when you’re eating powdered sugar. Sometimes I get too excited and it whooshes into my through and coughing abounds. Not a good look. Anyway, hope you make these little pancake balls, either as a special breakfast/brunch or even just as regular one when you have some time.

2 large eggs divided
1 tbsp sugar
1 cup all purpose flour
1/2 tsp baking powder
1 cup buttermilk
2 tbsp butter melted and cooled
1/2 tsp vanilla
oil for the pan
maple syrup and powdered sugar to serve

Instructions
In a large bowl, whip the egg whites until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
In a separate bowl, mix together the flour and baking powder. Add the egg yolks, buttermilk, melted butter, and vanilla. Beat until smooth.
Fold in the egg whites, a third at a time, until incorporated.
Heat up your aebleskiver (or takoyaki pan) and lightly brush with oil.
When the pan is hot, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit.
After a minute or two, the bottoms of the pancakes will have formed a skin and be cooked through. At this point, you can use a skewer to turn them over 90 degrees. If you can’t turn the aebleskiver easily, it probably needs to cook for a bit longer. If needed, add a bit more batter to the balls to fill them up. Let cook for a minute or so and then do another 90 degree turn. The balls will become easier to turn the more they cook.

Mix. Mix the egg yolk and sugar until frothy, then mix in the milk. Sift in the flour and baking powder, making a smooth batter. Set aside.
Whip. Make the meringue by beating together sugar, egg whites, and cream of tartar. When the egg whites hold their shape and are stiff and glossy, they’re ready.
Incorporate. Fold the egg yolk batter into the whites, being careful not to deflate.
Cook. Heat up a pan (or a crepe maker) on very, very low heat. Lightly oil the pan then scoop out a large dollop of batter, cover and cook for 4-5 minutes. Remove the lid then pile some more batter on and add a couple drops of water. Cover and cook. When the bottoms are golden, very carefully flip, add a couple more drops of water, then cover and cook. Remove from the pan and enjoy immediately with butter, syrup, and powdered sugar. The pancakes will deflate as they cool down.

You only need six ingredients to make soufflé pancakes. Six ingreadients!

Eggs. Eggs make up the bulk of the pancakes. It’s best to use room temp eggs.
Sugar. Sugar adds sweetness. If you don’t want to use sugar and make keto soufflé pancakes, you can substitute in something like Swerve for a sugar-free alternative.
Milk. Milk helps smooth out the pancake batter.
Flour. You need just the tiniest amount of flour to help your pancakes hold their shape. If you want to make keto soufflé pancakes, use superfine almond flour.
Baking powder. Baking powder is what makes the pancakes rise tall and fluffy.
Cream of tartar. Cream of tartar is a stabilizer that will help your egg whites whip up to their potential. Stable fluffy egg whites are the key to successfully making soufflé pancakes. If you don’t have cream of tartar, you can sub in 1/2 teaspoon of lemon juice.

The recipe in the video is pretty much like mine, with just a few changes: I stabilized the egg whites with a bit of cream of tartar, decreased the baking powder, took out the vanilla and salt, and increased the sugar and cooking time. I guess when I put it like that, I changed the recipe quite a lot. I was super happy with the results: the pancakes came out super fluffy and tasted almost just like what I remember!

There are two key things you need to concentrate on if you want to make fluffy pancakes at home. One is the meringue – be sure that it’s well developed but not over beaten. The second one is how you cook them. Most of the recipes I see online use either frying pans on low heat or the exact same machines that they use in Japan: flat griddles with giant lids.

My first couple of attempts were with a frying pan with a lid. These didn’t work out for me – the heat of my gas stove, even on low, was too high. I don’t have one of those fun griddles (even though I want one) so I went with what I found at home: my crepe pan! It has a super low setting that worked perfectly. I don’t have a lid for it but my giant wok lid worked in a pinch. Fluffy pancake success! Serve them up with a dusting of icing sugar, whipped butter and maple syrup. You’ll be in heaven.

1 egg yolk 18g
1 tbsp sugar 12g
2 tbsp milk 30g
3 tbsp flour 30g
1/4 tsp baking powder 1g
Whites
2 large egg whites 60g
1/8 tsp cream of tartar 0.4g
1.5 tbsp sugar 18g

Instructions
Whisk the egg yolk with 1 tablespoon of sugar until pale and frothy. Mix the milk in batches. Sift the flour and baking powder over the yolk mixture and whisk well making sure everything is incorporated.
This is THE best souffle pancake recipe, trust me. I’ve made so many successful soufflé pancakes now, I can pretty much start my own cafe and I want you to be able to soufflé pancake too. Hopefully this soufflé pancake recipe helps you live the cottagecore life with some home cafe vibes.

If you love soufflé pancakes, try these recipes:
Mile high mini soufflé pancakes
Copycat Gram soufflé pancakes
Creme Brûlée soufflé pancakes
Bonus: Where to get the best soufflé pancakes in Japan
PS – These are a commitment, so you really have to love pancakes, yourself, or whoever you’re making them for. Patience is key, both when making the batter and when cooking.

PPS – If you’re looking for the pan I used in this post, it’s this one paired with a wok lid I found at a grocery store (it looks like a really cheap version of this one).

The very first time I tried to do Japanese pancakes I did the ring mold version, but that just wasn’t what I wanted. Then, a couple of years ago, I winged it and made some that tasted good, but weren’t perfect, looks wise. (Update: I made the ones with molds and they are super tall and fluffy!) I kept meaning to perfect that recipe and put it up, but I kind of sort of *gasp* forgot about them. Just recently though, Mike mentioned that Pancake Day was coming up and I started thinking about pancakes again and here we are.
I tried to find the recipe that I was working on so many years ago but somehow it was gone so I gave up and just tried out a very popular google result. Sadly, I was seriously disappointed: too eggy and nothing like the pancakes I’ve had in Tokyo. They weren’t even fluffy?! I just knew I had to get back the recipe that I started so many years ago so I asked Mike to help and lo and behold, it was there, on my computer. With tasty recipe in hand, I set out on making them even fluffier and went deep into fluffy pancake search mode and found a promising looking video.

Sorry for shouting, but I’m so excited!! Ever since the first time I laid eyes on those giggly giant fluffy Japanese pancakes, I’ve been obsessed. We may or may not have been to almost every fluffy pancake place in Tokyo because of my obsession – here’s a run down on the places we’ve been to. I love the way Japanese pancakes taste: light, airy, and oh so delicious.

The best part of going to the pancake places, aside from eating the pancakes, is that you get to watch them expertly shape, flip, and plate up serving after serving of fluffy goodness. It’s nice to watch but also kind of awkward because I’m sure the pancake peeps don’t really want anyone staring at them. I would have major anxiety if people were watching me do my job day after day after day.

Heck, I was anxious making these pancakes in the safety of my own home in my joggers and sweatshirt. It’s a good thing I was in comfy clothes because these pancakes have been years in the making and to be honest, I failed a couple times before they came out just the way I wanted them.