Soft Japanese Soufflé Pancakes
Fluffy and delightful, these Soft Japanese Soufflé Pancakes are a fun twist on traditional pancakes, perfect for impressing family and friends.
Ingredients
For the pancake batter
- 2 units eggs Separate yolks and whites
- 2 tablespoons milk Use any milk or milk substitute
- 1 teaspoon vanilla extract
- 3 tablespoons sugar Divided into two portions
- 4 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon butter or oil For greasing the pan
- 2 tablespoons water Used for steaming
Instructions
Preparation
- Separate the eggs into two bowls: yolks in one and whites in another.
- In the yolk bowl, whisk together the egg yolks, milk, vanilla extract, and 1 tablespoon sugar until smooth.
- Add the flour, baking powder, and salt to the yolk mixture, and whisk until thick and smooth.
- Beat the egg whites until foamy. Gradually add the remaining 2 tablespoons of sugar and beat until stiff, glossy peaks form.
- Fold one scoop of the meringue into the yolk batter to loosen it, then gently fold in the remaining meringue in batches, being careful not to overmix.
Cooking
- Heat a nonstick pan on low heat and lightly grease it with butter or oil.
- Spoon or pipe tall mounds of batter into the pan, stacking the batter to build height.
- Add 1 tablespoon of water to an empty spot in the pan, cover with a lid, and cook for 4 to 5 minutes on low heat.
- Carefully flip the pancakes, add another tablespoon of water, cover again, and cook for another 4 to 5 minutes until cooked through.
Serving
- Serve immediately with your favorite toppings like whipped cream, maple syrup, or fresh fruits.
Notes
Make sure to beat the egg whites until very stiff for the best fluffiness. Cooking on low heat helps the pancakes rise properly. Experiment with different flavors by adding matcha powder or citrus zest.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 4gSodium: 210mgFiber: 1gSugar: 12g
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