Description
Japanese Soufflé Pancakes are airy, fluffy pancakes made with whipped egg whites, giving them a light, cloud-like texture. Served with syrup, whipped cream, or fresh fruit, they make for a fun and indulgent breakfast or dessert.
Ingredients
- 2 large eggs (separated into yolks and whites)
- 1/2 cup all-purpose flour
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon sugar (for the egg yolk mixture)
- 2 tablespoons sugar (for the egg whites)
- 1/2 teaspoon baking powder
- A pinch of salt
- Butter (for greasing the pan)
- Powdered sugar (for dusting, optional)
- Maple syrup, whipped cream, or fresh fruit (for serving)
Instructions
- Prepare the egg yolk mixture: In a mixing bowl, whisk the egg yolks, sugar (1 tablespoon), milk, and vanilla extract until smooth. Sift the flour and baking powder into the mixture and whisk to combine. The batter will be thick.
- Whisk the egg whites: In a separate clean bowl, beat the egg whites with a pinch of salt using a hand mixer or stand mixer until soft peaks form. Gradually add the remaining sugar (2 tablespoons) and continue beating until stiff peaks form. The egg whites should be glossy and hold their shape when the beaters are lifted.
- Combine the mixtures: Gently fold the whipped egg whites into the egg yolk mixture using a spatula. Be careful not to overmix to preserve the fluffiness.
- Cook the pancakes: Heat a non-stick skillet over low heat and add a little butter. Place a ring mold in the skillet and grease it lightly. Spoon the pancake batter into the mold, filling it halfway. Cover with a lid and cook for 4-5 minutes. Flip the pancakes gently and cook for another 4-5 minutes until golden brown on both sides.
- Serve: Remove the pancakes from the mold and place on a plate. Dust with powdered sugar and serve with maple syrup, whipped cream, or fresh fruit.
Notes
- Use a ring mold to help the pancakes rise evenly and keep their shape. If you don’t have a mold, you can spoon the batter directly into the pan.
- If the pancakes don’t reach the desired height, you can cook them in the oven at 350°F (175°C) for 10-15 minutes to help them rise further.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
