Fluffy Japanese Soufflé Pancakes

Fluffy Japanese Soufflé Pancakes are a delightful treat known for their light, airy, and incredibly fluffy texture, making them a popular choice for brunch and dessert lovers.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 30

Course Breakfast, Dessert

Cuisine Japanese

Servings pancakes

Calories 250 kcal

Equipment

non-stick skillet
electric mixer
measuring cups
mixing bowls
Spatula

Ingredients

Dry Ingredients

1 cup all-purpose flour provides structure
1 tablespoon cornstarch helps create a tender texture
1 tablespoon baking powder essential for leavening
1/4 teaspoon salt enhances flavor
1/4 cup granulated sugar, divided adds sweetness and helps with browning
1/2 cup milk adds moisture
2 large eggs, separated whipped egg whites create fluffiness
1 teaspoon vanilla extract adds aroma and flavor
1/4 teaspoon cream of tartar stabilizes egg whites
Butter or oil for cooking prevents sticking and adds flavor

Instructions

Whisk together the all-purpose flour, cornstarch, baking powder, salt, and 2 tablespoons of granulated sugar in a medium bowl.
In another bowl, combine the milk, egg yolks, and vanilla extract. Whisk until well blended.
Gradually add the wet mixture to the dry ingredients and stir gently until just combined.
In a separate bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar and continue to beat until stiff peaks form.
Gently fold the whipped egg whites into the batter in three additions.
Heat a non-stick skillet over low heat and lightly grease it. Scoop the batter onto the skillet using a 1/4 cup measuring cup.
Cover the skillet and cook for about 4-5 minutes until the bottoms are golden brown. Flip the pancakes, cover again, and cook for another 4-5 minutes.
Remove the pancakes from the skillet and serve immediately.

Notes

Serve immediately for the best texture.

Nutrition

Calories: 250kcalProtein: 7gSodium: 200mg

Keyword pancakes, soufflé

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