Japanese Souffle Pancakes
Light and fluffy Japanese Souffle Pancakes that transport you to a cozy café experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggs
- 2 tablespoons milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- A pinch of salt
- Butter for cooking
- Maple syrup and whipped cream for serving
Instructions
- Separate the egg whites and yolks into separate bowls.
- Whisk the yolks with milk, sugar, and vanilla until smooth.
- Sift in flour and baking powder; mix until there are no lumps.
- Beat the egg whites with a pinch of salt until stiff peaks form.
- Fold the egg whites gently into the yolk mixture.
- Heat a non-stick skillet over low heat and grease with butter.
- Mold the batter in a ring mold to maintain shape.
- Cook for 4-5 minutes until golden, then flip and cook for another 3-4 minutes.
- Stack the pancakes and serve with maple syrup and whipped cream.
Notes
Ensure egg whites are free from yolks for better whipping. Use low heat to achieve perfect fluffiness.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Find it online: https://pennykitchenz.com/japanese-souffle-pancakes/