Fluffy Japanese Soufflé Pancakes
Fluffy Japanese soufflé pancakes are a delightful twist on traditional pancakes, known for their airy texture and cloud-like appearance. They are made with whipped egg whites and cooked slowly over low heat, resulting in a visually stunning and satisfying dish.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Breakfast, brunch
Cuisine Japanese
Servings 2 servings
Calories 180 kcal
Dry Ingredients
- 1 cup all-purpose flour This is the base of your pancake batter.
- 1 tablespoon cornstarch Helps to create a tender texture.
- 1 tablespoon sugar Enhances the flavor.
- 1 teaspoon baking powder Acts as a leavening agent.
- 1/4 teaspoon salt Balances the sweetness.
- 1/2 cup milk Adds moisture to the batter.
- 2 large eggs, separated Yolks add richness; whites provide lift.
- 1/2 teaspoon vanilla extract Adds aroma and flavor.
- 1/4 teaspoon cream of tartar Stabilizes the egg whites.
- Butter, for cooking Ensures even cooking.
- Maple syrup and powdered sugar, for serving Classic toppings.
Whisk together the dry ingredients: flour, cornstarch, sugar, baking powder, and salt in a mixing bowl.
In another bowl, whisk together milk, egg yolks, and vanilla extract until smooth. Gradually add the dry ingredients and stir gently until just combined.
In a clean bowl, whip the egg whites with cream of tartar until stiff peaks form.
Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
Heat a non-stick skillet over low heat and lightly grease it with butter. Scoop the batter onto the skillet using a 1/4 cup measuring cup.
Cover the skillet and cook for 4-5 minutes until the bottoms are golden brown. Flip and cook for another 4-5 minutes until puffed and cooked through.
Serve immediately with maple syrup and powdered sugar.
Calories: 180kcalProtein: 6gSodium: 200mg
Keyword pancakes, soufflé