Description
Fluffy Japanese Souffle Pancakes are light, airy, and deliciously fluffy pancakes that are a delightful treat for breakfast or dessert.
Ingredients
- 2 large eggs, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Butter, for cooking
- Powdered sugar, for serving
- Maple syrup or fruit, for serving (optional)
Instructions
- Begin by beating the egg whites in a large bowl until they become frothy. Gradually incorporate 1 tablespoon of granulated sugar, continuing to whisk until the mixture holds stiff peaks. Set this aside for later use.
- In a separate bowl, combine the egg yolks, milk, and vanilla extract, whisking until the mixture is smooth and uniform.
- Sift the flour, baking powder, and salt directly into the egg yolk mixture, stirring gently until just combined. Avoid overmixing to maintain a light texture.
- Carefully fold the whipped egg whites into the yolk mixture in three separate additions, ensuring to keep the batter airy and fluffy.
- Heat a non-stick skillet on low and melt a small pat of butter to coat the bottom.
- Using a ring mold or a large round cookie cutter, pour approximately 1/4 cup of the batter into the mold. Cover the skillet with a lid and let it cook for 4-5 minutes, or until the base turns a lovely golden brown.
- Gently remove the mold, flip the pancake over, cover again, and allow it to cook for an additional 4-5 minutes until the second side is golden and the pancake is fully cooked.
- Continue this process with the remaining batter, adding more butter to the skillet as necessary.
- Serve the pancakes warm, generously dusted with powdered sugar and accompanied by maple syrup or fresh fruit if you like.
Notes
- For a chocolatey delight, mix in 2 tablespoons of cocoa powder with the flour.
- To create matcha pancakes, replace 1 tablespoon of flour with matcha powder for a unique green tea flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 186mg