Description
Japanese soufflé pancakes are a delightful twist on traditional pancakes, known for their fluffy, cloud-like texture that melts in your mouth.
Ingredients
Scale
- 2 large eggs: The foundation of the batter, providing richness and structure.
- 2 tablespoons milk: Adds moisture and helps create a tender pancake.
- 1/2 teaspoon vanilla extract: Enhances the flavor, giving a sweet aroma.
- 1/4 cup all-purpose flour: The main dry ingredient that binds everything together.
- 1/2 teaspoon baking powder: This leavening agent helps the pancakes rise.
- 1 tablespoon sugar: Sweetens the batter, balancing the flavors.
- A pinch of salt: Enhances the overall taste of the pancakes.
- Butter: For cooking, it adds flavor and prevents sticking.
- Powdered sugar: For dusting, it adds a touch of sweetness and elegance.
- Whipped cream: A delightful topping that complements the pancakes.
- Maple syrup: For drizzling, it adds a rich sweetness.
- Fresh berries: Such as strawberries, blueberries, or raspberries, for garnish and added flavor.
Instructions
- Separate the egg yolks from the egg whites. In a mixing bowl, whisk the yolks with milk and vanilla extract until smooth.
- In a clean bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gently fold the whipped egg whites into the yolk mixture in three additions, being careful not to deflate the mixture.
- Preheat a non-stick skillet over low to medium-low heat and lightly grease it with butter. Pour about 1/4 cup of batter into the skillet, stacking another layer if desired. Cover and cook for 4-5 minutes until golden brown, then flip and cook for an additional 3-4 minutes.
- Remove the pancakes from the skillet, stack them on a plate, dust with powdered sugar, and top with whipped cream and fresh berries. Serve immediately.
Notes
- Ensure no yolk gets into the egg whites for proper whipping.
- Fold gently to avoid deflating the egg whites.
- Always cook on low to medium-low heat.
- Cover the skillet to help steam the pancakes.
- Let the pancakes rest for a minute after cooking for better fluffiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg
Keywords: Japanese soufflé pancakes, fluffy pancakes, breakfast recipe, dessert recipe