Description
These Traditional Fluffy Japanese Souffle Pancakes are light, airy, and melt in your mouth, making them a delightful breakfast or dessert option.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons sugar
- Butter for cooking
Instructions
- Separate the egg whites and yolks into two bowls.
- In the bowl with the yolks, add milk and vanilla extract, and mix well.
- Sift in the flour and baking powder, and mix until smooth.
- In the other bowl, beat the egg whites until soft peaks form, then gradually add sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the yolk mixture in three additions until just combined.
- Heat a non-stick skillet over low heat and grease with butter.
- Pour a scoop of the batter into the skillet and cover with a lid. Cook for about 4-5 minutes until the bottom is golden brown.
- Carefully flip the pancake and cook for another 4-5 minutes until cooked through.
- Repeat with the remaining batter.
- Serve warm with syrup, whipped cream, or fruit.
Notes
- For extra fluffiness, make sure to beat the egg whites until very stiff.
- Use a non-stick skillet to prevent sticking.
- Adjust the cooking time based on your stove’s heat level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Japanese Souffle Pancakes, Fluffy Pancakes, Traditional Pancakes, Breakfast Recipes