Description
Fluffy Japanese Soufflé Pancakes are light, airy, and deliciously fluffy pancakes that are a delightful treat for breakfast or dessert.
Ingredients
Scale
- 2 large eggs, separated
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- Butter, for cooking
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
Instructions
- In a mixing bowl, whisk the egg yolks with the granulated sugar until light and creamy. Add the milk and vanilla extract, mixing until combined.
- Sift in the flour, baking powder, and salt. Stir until just combined, then set aside.
- In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add in a tablespoon of sugar, continuing to beat until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture in three additions, being careful not to deflate the batter.
- Heat a non-stick skillet over low heat and add a small amount of butter. Use a ring mold (if available) to pour about 1/4 cup of batter into the skillet. Cover with a lid and cook for about 4-5 minutes or until the bottom is golden brown.
- Carefully flip the pancake, cover again, and cook for another 4-5 minutes until cooked through and fluffy. Repeat with the remaining batter.
- Serve warm with maple syrup and a dusting of powdered sugar, if desired.
Notes
- For a lighter version, substitute half of the all-purpose flour with almond flour.
- For added flavor, mix in a teaspoon of lemon zest or a pinch of cinnamon into the batter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 6g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg