Description
Learn how to make the most delicious and fluffy Japanese Soufflé Pancakes right in your own kitchen with this easy recipe.
Ingredients
Scale
Egg Yolk Mixture:
- 2 large eggs (separated)
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
Egg White Mixture:
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar (optional)
- Oil or butter for greasing the pan
- Water for steaming
- **Optional toppings:** powdered sugar, whipped cream, fresh berries, maple syrup
Instructions
- Egg Yolk Mixture: In a bowl, whisk egg yolks with milk and vanilla. Sift in flour and baking powder, whisk until smooth.
- Egg White Mixture: In a separate bowl, beat egg whites until foamy. Add sugar gradually, beat until stiff peaks form.
- Gently fold egg whites into yolk batter. Cook batter in mounds on a greased skillet, flipping until golden.
- Serve with desired toppings.
Notes
- Use cold egg whites and a clean, dry bowl for stiff peaks.
- Cook on low heat to prevent burning and ensure thorough cooking.
- Cook in batches if skillet is small to maintain pancake shape.
- 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: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
