Description
These Fluffy Japanese Soufflé Pancakes are a delightful twist on traditional pancakes, featuring a light and airy texture that melts in your mouth. Perfect for a special breakfast or 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
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar (optional)
- butter or oil for greasing the pan
For Serving:
- powdered sugar
- maple syrup
- fresh berries
Instructions
- Prepare the Batter: In a medium bowl, whisk together egg yolks, milk, and vanilla. Sift in flour and baking powder, mix until combined.
- Whip the Egg Whites: In a clean bowl, beat egg whites until foamy. Gradually add sugar while beating until stiff peaks form.
- Fold the Mixture: Gently fold egg whites into the yolk batter in three parts.
- Cook the Pancakes: Preheat skillet, grease with butter/oil. Scoop or pipe batter into mounds, cook covered until golden.
- Serve: Dust with powdered sugar, drizzle with maple syrup, and top with fresh berries.
Notes
- Use low heat to prevent burning and promote rising.
- If batter is loose, chill briefly before cooking.
- Stack batter high for extra lift and cook covered to trap steam.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 6g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
