Fluffy Japanese Soufflé Pancakes
Indulge in light as air, fluffy Japanese Soufflé pancakes, perfect for breakfast or brunch, customizable with various toppings.
Ingredients
Main Ingredients
- 2 large eggs Separate yolks and whites
- 2 tablespoons milk Can substitute with almond or soy milk
- 1/4 cup all-purpose flour Can substitute with cake flour for lighter texture
- 1/2 teaspoon baking powder
- 1 tablespoon sugar
- a pinch salt
- butter for cooking
- maple syrup and fresh berries for serving Optional toppings
Instructions
Preparation
- In a large mixing bowl, separate the egg yolks from the whites.
- Whisk together the yolks, milk, and sugar until well combined, ensuring the sugar dissolves.
- In another bowl, sift together the flour, baking powder, and salt.
- Gradually add the flour mixture to the yolk mixture until just combined, being careful not to overmix.
- In a clean, dry bowl, beat the egg whites until soft peaks form, then gradually add sugar and continue until stiff peaks form.
- Gently fold the beaten egg whites into the yolk mixture until no streaks remain.
Cooking
- Heat a non-stick skillet over low heat and add a small amount of butter.
- Place a cooking ring in the skillet and fill it with batter, cover with a lid.
- Cook for about 4-5 minutes until bubbles form on top, then carefully flip and cook for an additional 3-4 minutes until cooked through.
Serving
- Serve the pancakes warm with maple syrup and fresh berries.
Notes
For added flavor, consider using vanilla or almond extract in the yolk mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 5gSaturated Fat: 2gSodium: 90mgSugar: 2g
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