Description
Learn how to make light and airy Japanese pancakes that are a delightful twist on the classic pancake recipe. These fluffy soufflé pancakes are sure to impress at your next breakfast or brunch gathering.
Ingredients
Scale
Egg Mixture:
- 2 large eggs
- 2 tbsp whole milk
- ½ tsp vanilla extract
Flour Mixture:
- ¼ cup all-purpose flour
- ¼ tsp baking powder
- 2 tbsp granulated sugar
Other:
- ¼ tsp cream of tartar
- butter or oil for greasing
- powdered sugar, fresh berries, and maple syrup for serving
Instructions
- Egg Mixture: Separate the egg whites and yolks into two bowls. Whisk together the milk and vanilla extract with the yolks, then sift in the flour and baking powder. Mix until smooth.
- Egg Whites: In the bowl with egg whites, add cream of tartar and beat until soft peaks form. Gradually add sugar while beating until stiff peaks form.
- Combine Mixtures: Gently fold the egg white mixture into the yolk mixture in three additions until just combined.
- Cooking: Preheat a nonstick skillet over low heat and grease lightly. Use a mold to shape pancakes, fill them, cover, and cook for 4–5 minutes. Flip gently and cook for another 3–4 minutes until golden and cooked through.
- Serve: Remove from heat, dust with powdered sugar, and enjoy with fresh berries and maple syrup.
Notes
- For best results, use a nonstick skillet with a tight-fitting lid to trap steam.
- Handle the batter gently to maintain its airy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 7 g
- Sodium: 75 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 95 mg
