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Fluffy Japanese Souffle Pancakes

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Delight in these airy, cloud-like Japanese souffle pancakes, perfect for breakfast or brunch.

Ingredients

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  • 2 large eggs
  • 30g granulated sugar
  • 1/4 cup milk
  • 1/4 cup flour
  • 1/2 tsp baking powder
  • A pinch of salt
  • Butter for cooking
  • Fresh fruits for topping (like strawberries, bananas, or blueberries)
  • Maple syrup
  • Whipped cream

Instructions

  1. Start by separating the egg yolks from the egg whites into two separate bowls.
  2. In the bowl with the egg yolks, whisk together the sugar, milk, flour, baking powder, and a pinch of salt until the mixture is smooth and creamy.
  3. In another bowl, whip the egg whites until they are frothy. Gradually add the remaining sugar as you continue to whip until you achieve stiff peaks.
  4. Gently fold the whipped egg whites into the yolk mixture, being careful to keep that fluffy texture.
  5. Heat a non-stick skillet over low heat and add a small pat of butter.
  6. Spoon a generous amount of batter into the skillet. Cover with a lid and let cook for about 3-4 minutes until the bottom is golden brown.
  7. Carefully flip the pancakes and cook for another 3-4 minutes on the other side.
  8. Serve your pancakes warm, topped with fresh fruits, maple syrup, and whipped cream.

Notes

For substitutions, consider using gluten-free flour or dairy-free milk as needed. Ensure egg whites are free of yolk for better fluffiness.

Nutrition

Find it online: https://www.tastysavvy.com/japanese-souffle-pancakes-2/