Description
Learn how to make the fluffiest Japanese Soufflé Pancakes with this easy recipe. These airy pancakes are a delightful treat for a special breakfast or brunch.
Ingredients
Scale
For the Pancakes:
- 2 large eggs (separated)
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar (or a few drops of lemon juice)
- butter or oil for cooking
For Serving:
- powdered sugar
- fresh berries
- maple syrup
Instructions
- Prepare the Batter: In a medium bowl, whisk together egg yolks, milk, and vanilla. Sift in flour and baking powder, then gently mix.
- Make the Meringue: In a separate bowl, beat egg whites with cream of tartar and sugar until stiff peaks form.
- Fold the Meringue: Gently fold the meringue into the yolk mixture in additions.
- Cook the Pancakes: Spoon batter into a greased skillet, cook covered, flipping halfway, until golden and cooked through.
- Serve: Dust with powdered sugar, top with berries, and drizzle with maple syrup.
Notes
- For extra height, stack spoonfuls of batter while cooking.
- Avoid high heat to prevent browning before the inside cooks.
- Best enjoyed fresh off the pan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 6g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
