Description
Indulge in these light and airy Japanese soufflé pancakes that bring comfort and nostalgia to your breakfast table.
Ingredients
Scale
- 2 large eggs, separated and at room temperature
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 2 tablespoons granulated sugar, divided
- 1/4 teaspoon lemon juice or white vinegar
- Oil or butter, for greasing the pan
- Maple syrup for serving
- Powdered sugar for serving
- Fresh strawberries for serving
- Fresh blueberries for serving
- Butter for serving
Instructions
- In a medium bowl, whisk together the egg yolks, milk, and vanilla until smooth. Sift in the flour and baking powder, whisking until blended.
- In a clean mixing bowl, beat the egg whites and lemon juice until foamy. Gradually add 1 tablespoon of sugar and continue beating until stiff peaks form.
- Gently fold the meringue into the yolk mixture with a rubber spatula.
- Preheat a nonstick skillet over low heat and grease with oil or butter.
- Scoop the batter into tall mounds onto the skillet. Cover the skillet and cook for 7 to 8 minutes.
- Carefully flip the pancakes, cover again, and cook for another 5 to 7 minutes.
- Serve immediately, stacking the pancakes high, dusting with powdered sugar, and topping with strawberries, blueberries, and butter. Drizzle with maple syrup.
Notes
For best results, use room temperature ingredients and take your time when making the meringue. These pancakes are best served fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 210mg