Description
Experience the ethereal delight of Japanese soufflé pancakes, characterized by their fluffy texture and delicate vanilla flavor, perfect for breakfast or brunch.
Ingredients
Scale
- 2 large eggs (separated)
- 2 tablespoons of milk
- ¼ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- 2 tablespoons granulated sugar
- a pinch of cream of tartar (or a few drops of lemon juice)
- 1 tablespoon unsalted butter (melted)
- a pinch of salt
Instructions
- Separate your eggs, placing the whites in a clean, dry bowl. Whisk the egg yolks with milk and vanilla until smooth.
- Sift the flour and baking powder into the yolk mixture and fold gently until just combined.
- Beat egg whites with cream of tartar until frothy, then gradually add sugar while increasing speed until firm peaks form.
- Fold one-third of the meringue into the yolk batter gently, then fold in the remaining meringue in two batches.
- Heat a non-stick pan over low heat, lightly greasing it with butter. Scoop 3-inch mounds of batter into the pan and cover.
- Cook for 4-5 minutes until bottoms are golden, then gently flip the pancakes and cover again for another 4-5 minutes.
- Serve with powdered sugar, melting butter, and your choice of syrup or fruit.
Notes
- Use room temperature eggs for better volume.
- Add ring molds for taller pancakes if desired.
- Try adding 1 tablespoon of matcha powder for a green tea flavor.
- Prepare the dry ingredients the night before for quicker mornings.
- Create a strawberry sauce for a fruity topping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 186mg