Description
Japanese Souffle Pancakes are a delightful twist on traditional pancakes, known for their airy, cloud-like texture. These fluffy treats make for an exquisite brunch or cozy breakfast, inviting you to savor every bite. With a melt-in-your-mouth quality and endless topping options, they are sure to impress family and friends. Perfect for leisurely mornings, these pancakes are not just a meal but an experience that will leave you dreaming of their lightness long after the last bite.
Ingredients
Scale
- 4 large eggs
- 2 tbsp granulated sugar
- 1 cup all-purpose flour (sifted)
- ½ cup whole milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp melted butter
Instructions
- Prepare your tools: Gather mixing bowls, a whisk, spatula, and a non-stick frying pan.
- Whisk egg whites until stiff peaks form in one bowl. In another bowl, mix egg yolks with sugar until creamy; add milk and melted butter.
- Gently fold in sifted flour and baking powder into the yolk mixture until smooth.
- Carefully fold the beaten egg whites into the batter without deflating them.
- Heat a lightly greased frying pan over low heat. Pour about ¼ cup batter per pancake and cover with a lid for 4-5 minutes until puffed. Flip carefully and cook for another 2-3 minutes.
- Serve stacked high with syrup or fruit toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake (80g)
- Calories: 210
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 185mg
Keywords: For added flavor, incorporate lemon zest or swap regular milk with almond or oat milk. To store leftovers, keep them in an airtight container in the fridge for up to three days; reheat gently in the microwave.