Description
Indulge in these light and airy Fluffy Japanese Soufflé Pancakes for a delightful breakfast or dessert treat. These pancakes are a popular trend for their jiggly texture and are sure to impress your taste buds.
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
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar (or lemon juice)
- butter or oil for greasing
For Serving:
- powdered sugar (for dusting)
- maple syrup
- fresh berries
Instructions
- Prepare the Batter: Separate the eggs, placing the yolks and whites in separate bowls. Combine yolks with milk and vanilla. Add sifted flour and baking powder; whisk until smooth.
- Make the Meringue: Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating to stiff peaks.
- Fold in Meringue: Gently fold meringue into yolk mixture in three parts.
- Cook the Pancakes: Preheat skillet, spoon batter into mounds, cover, and cook. Flip and cook until golden.
- Serve: Dust pancakes with powdered sugar and serve with maple syrup and berries.
Notes
- For best results, use room-temperature eggs and cook over low heat.
- A ring mold helps achieve perfect height and shape.
- Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 6g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
