Description
Light and airy Japanese Souffle Pancakes that melt in your mouth, topped with fresh fruit and syrup.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
- Powdered sugar, for serving
- Fresh fruit, for serving
- Syrup, for serving
Instructions
- Separate the egg whites from the yolks into two mixing bowls.
- Whisk in the milk and vanilla extract into the yolks until well combined.
- Sift the flour and baking powder into the yolk mixture and mix until smooth.
- Beat the egg whites until frothy, then add sugar and continue until stiff peaks form.
- Fold the egg whites into the yolk mixture gently in three additions.
- Heat a non-stick skillet over low heat and grease lightly.
- Spoon in the batter using a ring mold, filling it halfway.
- Cover the skillet and cook for 4-5 minutes until puffed and golden.
- Flip the pancakes and cook for an additional 4-5 minutes.
- Serve with powdered sugar, fresh fruit, and syrup.
Notes
Use room temperature eggs for best results. Be gentle when folding the egg whites to keep the batter airy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg