Description
Learn how to make these delightful Fluffy Japanese Soufflé Pancakes that are as airy as a cloud and sure to impress your breakfast guests.
Ingredients
Scale
Egg Mixture:
- 2 large eggs (separated)
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
Dry Ingredients:
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
Others:
- 1/8 teaspoon cream of tartar (or a small squeeze of lemon juice)
- butter or oil for greasing the pan
- powdered sugar, fresh berries, and maple syrup for serving (optional)
Instructions
- Mix the Egg Mixture: Whisk egg yolks, milk, and vanilla until smooth. Sift in flour and baking powder, then whisk until no lumps.
- Beat Egg Whites: In a separate bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
- Fold Batter: Gently fold egg whites into yolk batter until just combined.
- Cook Pancakes: Grease skillet, spoon batter mounds, stack, and cook covered. Flip and cook until golden.
- Serve: Dust with powdered sugar, top with berries, and drizzle maple syrup if desired.
Notes
- Take care when flipping these delicate pancakes.
- Cook one batch at a time for best results.
- Use metal rings or mason jar lids lined with parchment to help pancakes hold their shape.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 7g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
