Description
Indulge in the cloud-like delight of Fluffy Japanese Soufflé Pancakes that are as jiggly as they are delicious. These airy, light-as-air pancakes are a breakfast dream come true.
Ingredients
Scale
For the Pancakes:
- 2 large eggs (separated)
- 2 tablespoons whole milk
- ¼ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon lemon juice or white vinegar
- butter or oil for greasing the pan
- powdered sugar and maple syrup for serving
Instructions
- Prepare the Batter: Separate the egg whites and yolks. Combine yolks with milk, vanilla, flour, and baking powder. In a separate bowl, beat egg whites with sugar until stiff.
- Fold in Egg Whites: Gently fold the egg white mixture into the yolk batter in three additions.
- Cook the Pancakes: Cook in a greased skillet over low heat until golden on both sides.
- Serve: Dust with powdered sugar and drizzle with maple syrup.
Notes
- For extra height, use ring molds.
- Keep the heat low to prevent burning.
- Serve immediately for best texture.
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 6g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
