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Happy Pancake Day! - Fluffy Soufflé Pancake Recipe

March 5, 2019

Fluffy Japanese Soufflé Pancakes | ふわふわ和風パンケーキ


Put down your gamepad it's time for a pancake pit stop! If you fancy being more adventurous this Pancake Day try our take on a supremely light Japanese soufflé pancake. 


2 eggs

½ lemon

40g self-raising flour (can be gluten-free)

1 tablespoon coconut oil


For the caramelised banana -

1 banana, sliced

1 teaspoon coconut oil

1 teaspoon coconut sugar


For the coconut cream -

1 x can coconut milk, chilled in the fridge overnight

3 tablespoons maple syrup

Matcha powder, to dust over






ココナッツオイル 大さじ1(バターでもOK)



スライスしたバナナ 1本分

ココナッツオイル 小さじ1(バターでもOK)

ココナッツシュガー 小さじ1(ふつうの砂糖でもOK)



1晩冷蔵庫で冷やしたココナッツミルク 1缶

メープルシロップ 大さじ3




Get making!


Make the pancakes: Separate the egg yolks and egg whites into two bowls. Use an electric mixer to whip the egg whites for 3-4 minutes until increased in volume and they hold their shape. Add the lemon juice and whisk again for 30 seconds.


In the other bowl, beat the flour into the egg yolks until you have a thick paste. Very gently fold in the stiff egg whites, being careful not to knock out too much air!


Heat the coconut oil in a large non-stick pan and add spoonfuls of the mixture, spreading them out slightly. Cook on a medium-high heat for 3 minutes until puffed up and golden then flip over and cook on the other side. Place on a plate and continue cooking pancakes until the mixture is used up (makes about 6-7).


Caramelise the bananas: Add the coconut oil and sugar to a pan and heat up then throw in the banana slices and cook for a few minutes on each side until golden.


Scrape the solid cream from the coconut milk can and whip up with the maple syrup until thick.


Serve your pancakes stacked up with some coconut cream, banana slices, drizzle honey or maple syrup over and dust matcha powder over to finish. Enjoy!















If you'd like to see more of Pamela's mouthwatering creations check out her awesome site! - SpammellaB.com



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