These Japanese soufflé pancakes are the epitome of fluffy perfection! Soft, airy, and slightly sweet, they’re a breakfast or brunch treat that will melt in your mouth. With just a few simple ingredients, you can create these pillowy pancakes that are sure to impress your guests. Top them with syrup, whipped cream, or fresh fruit for the ultimate indulgence.
Ingredients:
For the pancakes:
- 2 large eggs, separated
- 1/2 cup (120 ml) milk
- 1/2 cup (60 g) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1 tablespoon vegetable oil (for greasing)
For the toppings:
- Powdered sugar (optional)
- Whipped cream (optional)
- Fresh fruit (optional)
- Maple syrup (optional)
Instructions:
- Prepare the batter:
In a medium bowl, whisk the egg yolks, milk, vanilla extract, and sugar until well combined. Slowly add the flour and mix until smooth, ensuring no lumps remain. - Whip the egg whites:
In a separate bowl, use an electric mixer to beat the egg whites with the cream of tartar until stiff peaks form. This should take about 3-4 minutes. - Fold the batter:
Gently fold the whipped egg whites into the egg yolk mixture, being careful not to deflate the batter. Fold until just combined, ensuring the mixture is light and airy. - Cook the pancakes:
Heat a non-stick skillet over low heat and lightly grease it with vegetable oil. Use a ring mold (or create one using aluminum foil) to shape the pancakes. Spoon the batter into the molds, filling each about halfway. - Cook gently:
Cover the skillet with a lid and cook for 4-5 minutes on one side, then carefully flip the pancakes and cook for another 3-4 minutes. Keep the heat low to ensure the pancakes cook through without browning too quickly. - Serve:
Once cooked, carefully remove the pancakes from the molds. Stack them on a plate and dust with powdered sugar, or top with whipped cream, fresh fruit, and syrup for extra indulgence. - Enjoy:
Serve your fluffy Japanese soufflé pancakes immediately, and enjoy their light, melt-in-your-mouth texture.
Tips & Notes:
- Egg whites: Make sure the egg whites are beaten to stiff peaks for maximum fluffiness.
- Cooking temperature: Keep the heat low and cook the pancakes slowly to maintain their delicate texture.
- Mold: If you don’t have pancake rings, you can make your own with aluminum foil or just cook them freeform—though rings will help achieve the traditional thick soufflé look.
- Serving suggestions: These pancakes are delicious with any topping, but traditional toppings include fresh fruit, whipped cream, or a drizzle of maple syrup.
Nutrition (Per pancake, approx 1 pancake):
- Calories: 160 kcal
- Carbohydrates: 21g
- Protein: 6g
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 85mg
- Sodium: 75mg
- Potassium: 120mg
- Fiber: 1g
- Sugar: 7g
- Vitamin A: 10% of Daily Value
- Calcium: 4% of Daily Value
- Iron: 6% of Daily Value
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