Description
Learn how to make the fluffiest Japanese soufflé pancakes that are bound to impress. These airy pancakes are a delightful twist on the classic breakfast favorite, perfect for a special brunch treat.
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
- 3 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar (optional)
- 1 tablespoon unsalted butter for greasing
For Serving:
- powdered sugar for dusting
- fresh berries
- maple syrup
Instructions
- Prepare the Batter: Separate the egg yolks and whites. Whisk yolks with milk and vanilla, then sift in flour and baking powder. Gently mix.
- Whip Egg Whites: In a separate bowl, beat egg whites with cream of tartar and sugar until stiff peaks form.
- Fold Batter: Carefully fold egg white mixture into the yolk batter in three additions.
- Cook the Pancakes: Preheat skillet, spoon batter into tall stacks, add water, cover, and cook until golden on both sides.
- Serve: Dust pancakes with powdered sugar and serve with berries and maple syrup.
Notes
- For the best height, use ring molds to shape the pancakes.
- Keep the heat very low to prevent burning while ensuring the inside cooks through.
- Serve immediately as these pancakes deflate quickly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 1/2 pancakes
- Calories: 210
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg