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Japanese Souffle Pancakes

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Fluffy cloud-like pancakes perfect for brunch or dessert, these Japanese Souffle Pancakes are a delightful treat.

Ingredients

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  • 3 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • Butter for cooking
  • Fresh fruits (for topping)
  • Maple syrup (for serving)
  • Whipped cream (for serving)

Instructions

  1. Separate the eggs: In two bowls, separate the egg yolks and whites.
  2. Mix yolks: In the bowl with the yolks, whisk in the milk and vanilla extract until smooth.
  3. Combine dry ingredients: Sift the flour, sugar, baking powder, and a pinch of salt into the yolk mixture and blend well.
  4. Beat egg whites: In the other bowl, beat the egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks develop.
  5. Fold: Gently fold the whipped egg whites into the yolk mixture in three increments, being careful not to deflate the batter.
  6. Heat the skillet: Warm a non-stick skillet over low heat and add a small amount of butter.
  7. Cook the pancakes: Scoop the batter into the skillet, using a ring mold for uniform shapes if desired. Cover and cook for about 4-5 minutes on each side.
  8. Serve: Remove pancakes from the skillet and serve warm with fresh fruits, a drizzle of maple syrup, and a dollop of whipped cream.

Notes

Try adding lemon zest for a citrus kick, or fold in chocolate chips for a sweeter treat.

Nutrition

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