Japanese Souffle Pancakes
Fluffy, light Japanese pancakes that feel like clouds, perfect for a delightful breakfast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
- Butter for cooking
- Maple syrup and powdered sugar for serving
Instructions
- Separate the egg yolks and whites. In a medium bowl, whisk together the egg yolks, milk, flour, baking powder, sugar, and vanilla extract until smooth.
- Whip the egg whites in another bowl until they form stiff peaks.
- Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the batter.
- Preheat a non-stick skillet over low heat and add butter.
- Pour the batter into the skillet using a ring mold and cook for about 4-5 minutes on each side.
- Serve warm with maple syrup and powdered sugar.
Notes
For best results, use room temperature eggs and maintain low heat while cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 186mg
Find it online: https://recypez.com/japanese-souffle-pancakes/