Description
Learn how to make these dreamy Fluffy Japanese Soufflé Pancakes that are light, airy, and delicious. Perfect for a special breakfast treat!
Ingredients
Scale
Main Ingredients:
- 2 large eggs, separated
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons granulated sugar
- ¼ teaspoon cream of tartar (or a few drops of lemon juice)
- butter or oil for greasing the pan
Optional Toppings:
- powdered sugar
- whipped cream
- fresh berries
- maple syrup
Instructions
- Prepare the Batter: Whisk egg yolks, milk, and vanilla. Sift in flour and baking powder, mix until smooth.
- Whip Egg Whites: Beat egg whites with cream of tartar and sugar until stiff peaks form.
- Fold in Egg Whites: Gently fold egg whites into yolk batter in three additions.
- Cook the Pancakes: Grease pan, spoon batter mounds, add water, cover, and cook until golden and puffed.
- Serve: Top with powdered sugar, whipped cream, berries, or syrup and serve immediately.
Notes
- For best results, use ring molds to keep the pancakes tall and even.
- Avoid opening the lid too early to prevent collapsing.
- Batter should be cooked immediately after mixing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 6g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
