Description
Learn how to make these delightful Fluffy Japanese Soufflé Pancakes that are airy, light, and incredibly delicious. Perfect for a special breakfast treat!
Ingredients
Scale
Pancake Batter:
- 2 large eggs (separated)
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 2 tablespoons granulated sugar
Optional Meringue Stabilizer:
- 1/8 teaspoon cream of tartar or lemon juice
For Cooking and Serving:
- butter or oil for cooking
- powdered sugar
- fresh berries
- maple syrup
Instructions
- Prepare Pancake Batter: Whisk egg yolks, milk, and vanilla. Sift in flour and baking powder, mix.
- Whip Egg Whites: In a separate bowl, beat egg whites with cream of tartar and sugar until stiff peaks form.
- Combine Batters: Gently fold meringue into yolk batter.
- Cook Pancakes: Heat skillet, grease, and cook batter in molds. Flip and cook until golden.
- Serve: Dust with powdered sugar, top with berries, and drizzle with syrup.
Notes
- For maximum height, use ring molds and cook on very low heat.
- Do not skip the meringue step—it’s crucial for the fluffy texture.
- Serve immediately as they deflate quickly once cooked.
Nutrition
- Serving Size: 1.5 pancakes
- Calories: 180
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
