
In this hands-on class, you’ll learn how to make Japanese soufflé pancakes two ways — the classic vanilla version and a stunning ube variation topped with coconut whipped cream. These jiggly, cloud-like pancakes are all about technique, and we’ll walk you through every step so you can nail them at home.
We’ll start with the science behind what makes Japanese pancakes so different from a traditional stack — the meringue, the fold, the steam. You’ll learn how to whip egg whites to the perfect stiff peak, how to fold the batter without deflating it, and how to cook low and slow with steam to get that signature height and wobble. We’ll also cover how to flavor and color your batter for the ube variation, and how to make a light, tropical coconut whipped cream that pairs perfectly with the earthy sweetness of ube.
You’ll leave with two gorgeous stacks, a solid technique you can replicate at home, and a serious upgrade to your weekend brunch game.
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