Fluffy Japanese Soufflé Pancakes
A delightful treat with a pillowy texture that melts in your mouth, perfect for breakfast or any special occasion.
Ingredients
Main Ingredients
- 2 large eggs, separated Ensure to separate yolks and whites.
- 1/4 cup milk Use regular or plant-based milk.
- 1 tablespoon granulated sugar Adjust sweetness to taste.
- 1 teaspoon vanilla extract Adds warmth and flavor.
- 1/2 cup all-purpose flour Can substitute with whole wheat flour.
- 1/2 teaspoon baking powder Helps the pancakes rise.
- 1/4 teaspoon cream of tartar Stabilizes the egg whites.
- 1/4 cup powdered sugar For dusting before serving.
- 1 tablespoon butter For cooking the pancakes.
Instructions
Preparation
- In a bowl, whisk the egg yolks with the milk, granulated sugar, and vanilla extract until smooth.
- Sift the flour and baking powder into the yolk mixture and whisk until combined, then set aside.
- In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Gently fold the whipped egg whites into the yolk mixture, being careful to retain air.
Cooking
- Heat a non-stick skillet or griddle over low heat and add a small amount of butter to grease the surface.
- Using a ring mold or spoon, carefully pour pancake batter into the mold on the skillet and cover with a lid.
- Let cook for about 4-5 minutes until puffed, then gently flip and cook for another 3-4 minutes.
- Remove from skillet, arrange on a serving plate, and dust with powdered sugar.
Notes
Serve with maple syrup, fresh berries, or whipped cream. Use low heat to ensure insides are cooked while keeping the exterior perfect.