Description
A delightful recipe for making fluffy Japanese soufflé pancakes that are light and airy, perfect for breakfast or dessert.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon sugar
- Butter for cooking
Instructions
- Separate the egg whites and yolks into two bowls.
- In the bowl with the yolks, add milk and vanilla extract, and mix well.
- Sift in the flour and baking powder, and stir until combined.
- In the other 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 yolk mixture until just combined.
- Heat a non-stick skillet over low heat and add a little butter.
- Using a ring mold, pour in the batter and cover the skillet with a lid.
- Cook for about 4-5 minutes on one side, then carefully flip and cook for another 4-5 minutes.
- Remove from the skillet and serve warm with syrup or toppings of your choice.
Notes
- Make sure to beat the egg whites until stiff peaks for maximum fluffiness.
- Use a ring mold for even cooking and shape.
- Adjust cooking time based on your stove’s heat level.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg