Fluffy Japanese Soufflé Pancakes
Delightfully airy pancakes that rise beautifully, perfect for breakfast, brunch, or dessert.
Equipment
- mixing bowls
- electric mixer
- non-stick skillet
- Ring mold or cookie cutter
- Spatula
- Lid for skillet
Ingredients
- 2 large Eggs Separated into yolks and whites.
- 2 tablespoons Granulated sugar Sweetens the batter and helps egg whites whip.
- 1 tablespoon Milk Adds moisture to the batter.
- 1/2 teaspoon Vanilla extract Enhances flavor.
- 1/4 cup All-purpose flour Provides structure to the pancakes.
- 1/2 teaspoon Baking powder Helps pancakes rise.
- a pinch Salt Balances sweetness.
Instructions
- In a mixing bowl, whisk together egg yolks, granulated sugar, milk, and vanilla extract until smooth.
- In another bowl, sift together flour, baking powder, and salt. Gradually add to the wet mixture, stirring gently until just combined.
- In a clean bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add remaining sugar and beat 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 add a small amount of butter. If using a ring mold, place it in the skillet and fill halfway with batter.
- Cover the skillet with a lid and cook for 4-5 minutes until the bottom is golden brown. Carefully flip and cook for another 4-5 minutes, still covered.
- Remove pancakes from the skillet and stack on a plate. Serve warm with maple syrup and fresh fruit.
Notes
Fluffy Japanese Soufflé Pancakes are best enjoyed fresh. Experiment with flavors and toppings for a personalized touch.