Japanese Souffle Pancakes
Light and airy pancakes that feel like clouds, perfect for a cozy breakfast or elegant brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 30g granulated sugar
- 1/2 teaspoon vanilla extract
- 30g milk
- 30g all-purpose flour
- 1/2 teaspoon baking powder
- Butter for cooking
- Powdered sugar for serving
- Maple syrup for serving
Instructions
- Separate the egg whites and yolks into two different bowls.
- Combine the granulated sugar, vanilla extract, milk, all-purpose flour, and baking powder into the yolk bowl; whisk until smooth.
- Whisk the egg whites until frothy, then gradually add in sugar and whisk until stiff peaks form.
- Fold the whipped egg whites into the yolk mixture delicately.
- Preheat a non-stick pan over low heat and lightly grease it with butter.
- Mold some batter into a ring mold, filling it halfway.
- Cook covered for about 4-5 minutes until bubbles form on top.
- Flip the pancake and cook for another 4-5 minutes until golden and puffed.
Notes
Folding the egg whites gently is crucial to keep the batter light.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 12g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 320mg
Find it online: https://www.pennykitchenz.com/japanese-souffle-pancakes-2/