A sweet new addition has landed in Glenelg! Momo Soufflé Pancakes is bringing a playful, delicious, andundoubtedly Instagram-worthy dessert experience to the area. We spoke with the owner and creator behind
Momo, Eli, to learn more about the inspiration, menu, and magic behind the menu.
Eli - owner of Momo
Who’s Behind Momo?
“My name is Eli. I was an Engineer and quit my 10-year career to start Momo. I’ve lived in Adelaide my whole life, most of that in Glenelg. I have a passion for perfection and bring that to the food we will serve and the vibes in our store.”
How did the idea for Momo come about?
The spark for Momo was lit in Japan.
“I love trying new foods. I went on a trip to Japan a few years ago, where I tried soufflé pancakes for the first time. They stood out to me as something both fun and delicious, and I truly respected the craft that they put into them to make them fluffy, jiggly and perfect.
“I wanted to bring that obsessive craft to my home city of Adelaide, and the rest is history.” Why the Name “Momo”?
“Momo means peach in Japanese. A cute name that’s soft, joyful, and a little playful. It matches our cloud-light aesthetic.”
How would you describe Momo in three words?
“Fluffy, playful, special.”
What to Expect When You Walk In
“Expect to step into another world. Soft lanterns, Tokyo neon lights, bamboo and cherry blossoms. The scent of vanilla and toasted sugar. Watch your soufflés cook in our open kitchen.”
The entire experience has been designed to be “playful yet elegant,” with desserts crafted from the best ingredients – and the end result is absolutely photo-worthy!
A Peek at the Drinks Menu
Momo’s beverages celebrate authenticity just as much as the pancakes.
“Ceremonial matcha and hojicha done properly, imported to Momo from Japan. No fake syrups or colours, not overly sweet and made in-house.”
What is your favourite drink from the menu?
“The ‘Uji Chestnut Latte’. An iced ceremonial matcha drink with roasted, nutty flavours from our house-made chestnut cream. You've never had a drink like this before.”
The Soufflé Menu: Small, Precise, Perfected
“I’ve made a curated menu of just a few items. My philosophy with the menu is to create a small number of items and work on their recipes until they are perfect. There are no added seed oils, fake flavours or store-bought sauces. We make our sauces and toppings in-house.”
Eli’s top three flavours:
1. Sicilian Pistachio Soufflé Pancakes
Made with pistachios imported from Sicily - “It's like no other pistachio dessert I’ve had in Australia.”
2. Strawberry Belgian Chocolate Soufflé Pancakes
“A crowd pleaser, and dairy-free!”
3. Blueberry Yuzu Cheesecake Soufflé Pancakes
Made with imported Japanese Yuzu. “It’s our dairy-free twist on a classic dessert (cheesecake). It’s delicious, what else can I say?”
Other Treats to Try
Beyond soufflés and drinks, there will also be:
“A plant-based gelato, made in-house. I’m proud of this one because getting the recipe to a creamy texture while keeping it dairy-free took a lot of late nights and trial and error.”
Designing the Momo Space
“90% of the space has been built with my own two hands, with a LOT of help from friends and family. We wanted the space to have a fun and quirky Japanese twist without taking itself too seriously.”
The Most Rewarding Moments So Far
Two milestones stand out to Eli:
1. “The first time I got the recipe right and made a soufflé pancake worthy of a photo... after probably hundreds of failures!”
2. “The first time I flicked the switch and turned on the 30 lanterns we have hanging over the front counter. It was a magical experience!”
A Few Things to Know Before You Visit
Soufflé Pancake Ingredients & Texture
“Our soufflé pancakes are made with rice flour, which makes for a soft and fluffy texture. However, at this point, they are not suitable for coeliacs because they are prepared in our kitchen, which handles other gluten products and so may contain trace amounts of gluten.”
What Makes Them So Fluffy?
“Soufflé pancakes are created with whisked egg whites folded into the batter. That meringue gives the signature height and jiggle. Momo uses Free-Range eggs in their Soufflés. Because egg is a key flavour, guests may taste a gentle egg note alongside vanilla and toasted sugar.”
Why the 20-Minute Cook Time?
“Soufflé pancakes are delicate and slow-cooked at a low temperature, then finished to a light, custardy centre. Each serve is whisked to order, so guests should allow 20 minutes for their order to be cooked, which is normal for this style.”
