Description
Learn how to make these delightful Fluffy Japanese Soufflé Pancakes that are airy and delicious. Perfect for a special breakfast or brunch treat!
Ingredients
Scale
Egg Mixture:
- 2 large eggs, yolks and whites separated
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
Flour Mixture:
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar (optional)
Additional:
- Oil or butter for greasing
- Powdered sugar, fresh berries, or maple syrup for serving
Instructions
- Mix Egg Mixture: Whisk egg yolks, milk, and vanilla until smooth. Sift in flour and baking powder, mix gently.
- Whip Egg Whites: In another bowl, beat egg whites until foamy. Add cream of tartar and sugar gradually until stiff peaks form.
- Combine Mixtures: Fold meringue into yolk mixture gently until just combined.
- Cook Pancakes: Grease skillet, spoon batter into mounds, cook covered until golden on both sides.
- Serve: Top with powdered sugar, fruit, or syrup and enjoy!
Notes
- Ring molds can help shape pancakes evenly.
- Avoid overmixing to keep the batter light.
- Cook on low heat to ensure centers are cooked through.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 6 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 95 mg
