Japanese Soufflé Pancakes
These Japanese soufflé pancakes are incredibly fluffy and light, reminiscent of clouds on your plate. Perfect for brunch or a special breakfast treat!
Ingredients
Main Ingredients
- 2 large large eggs Go for fresh eggs for richness.
- 2 tablespoons milk Use whole milk for a richer flavor.
- 1/4 cup all-purpose flour Sift for fluffier results.
- 1 tablespoon sugar Can substitute with honey or maple syrup.
- 1/2 teaspoon baking powder Helps pancakes rise.
- 1/4 teaspoon vanilla extract Adds depth to the flavor.
- a pinch salt Balances the sweetness.
- Butter for cooking For a golden exterior.
- Powdered sugar and maple syrup for serving To elevate your pancakes.
Instructions
Preparation
- Separate the egg whites from the yolks.
- In one bowl, whisk the egg yolks with milk, sugar, and vanilla until smooth.
- Sift in the flour, baking powder, and salt. Gently mix until just combined.
- In another bowl, whip the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the yolk mixture to maintain airiness.
Cooking
- Heat a non-stick skillet over low heat and melt a little butter.
- Pour in the batter to form pancakes.
- Cover and cook for about 4-5 minutes, or until the bottom is golden brown and the top is set.
- Gently flip the pancakes and cook for another 2-3 minutes.
- Serve dusted with powdered sugar and drizzled with maple syrup.
Notes
To store leftovers, cool completely and keep in an airtight container in the fridge for up to 2 days. For freezing, layer between parchment paper and freeze for up to a month.