Description
Fluffy Japanese Soufflé Pancakes are delightful and airy pancakes that melt in your mouth, perfect for a sweet breakfast or dessert.
Ingredients
Scale
- 2 large eggs, separated
- 1/4 cup all-purpose flour
- 2 tablespoons milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- Butter, for greasing the pan
Instructions
- Place a non-stick skillet over low heat and cover with a lid to preheat. Grease ring molds if using.
- In a bowl, whisk together the egg yolks, milk, and vanilla. Sift in the flour and baking powder, and mix until smooth.
- In a separate clean bowl, whip egg whites and cream of tartar until foamy. Slowly add sugar and beat until stiff peaks form.
- Lightly grease the pan with butter. If using ring molds, place them in the pan.
- Gently fold the whipped egg whites into the yolk mixture in three parts, being careful not to deflate the batter. Spoon into molds, stacking high.
- Cover and cook for 4–5 minutes. Flip or rotate carefully and cook for another 4 minutes until golden and fluffy.
- Remove from molds, dust with powdered sugar, and top with fruit, syrup, or whipped cream.
- Serve immediately while warm and soft.
Notes
- Use fresh eggs for the best results.
- Adjust cooking time based on your stove’s heat level.
- Consider adding matcha or cocoa powder for flavored variations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg