Description
Fluffy Japanese Soufflé Pancakes are light, airy, and incredibly delicious, perfect for a delightful breakfast or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Butter for cooking
Instructions
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the egg yolks and mix in the milk and vanilla extract.
- Combine the wet and dry ingredients until just mixed.
- In a separate bowl, beat the egg whites until soft peaks form, then gradually add sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the batter until no white streaks remain.
- Heat a non-stick skillet over low heat and grease with butter.
- Pour a scoop of batter onto the skillet and cover with a lid. Cook for about 4-5 minutes until the bottom is golden brown.
- Flip the pancake carefully and cook for another 4-5 minutes until cooked through.
- Repeat with the remaining batter, stacking the pancakes as they are done.
- Serve warm with syrup, whipped cream, or fruit.
Notes
- For extra fluffiness, ensure the egg whites are beaten to stiff peaks.
- Use a ring mold for perfectly shaped pancakes.
- Adjust cooking time based on your stove’s heat level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg