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Japanese Souffle Pancakes

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4 from 38 reviews

Light and airy pancakes that feel like clouds, perfect for a cozy breakfast or elegant brunch.

Ingredients

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  • 4 large eggs
  • 30g granulated sugar
  • 1/2 teaspoon vanilla extract
  • 30g milk
  • 30g all-purpose flour
  • 1/2 teaspoon baking powder
  • Butter for cooking
  • Powdered sugar for serving
  • Maple syrup for serving

Instructions

  1. Separate the egg whites and yolks into two different bowls.
  2. Combine the granulated sugar, vanilla extract, milk, all-purpose flour, and baking powder into the yolk bowl; whisk until smooth.
  3. Whisk the egg whites until frothy, then gradually add in sugar and whisk until stiff peaks form.
  4. Fold the whipped egg whites into the yolk mixture delicately.
  5. Preheat a non-stick pan over low heat and lightly grease it with butter.
  6. Mold some batter into a ring mold, filling it halfway.
  7. Cook covered for about 4-5 minutes until bubbles form on top.
  8. Flip the pancake and cook for another 4-5 minutes until golden and puffed.

Notes

Folding the egg whites gently is crucial to keep the batter light.

Nutrition

Find it online: https://pennykitchenz.com/japanese-souffle-pancakes-2/

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