Description
These ultra-fluffy Japanese soufflé pancakes are the epitome of softness and airiness! Perfect for breakfast or a sweet treat, these pancakes are so light they practically melt in your mouth. A delightful twist on the traditional pancake, ideal for special mornings or when you’re craving something indulgent.
Ingredients
- 2 large eggs (separated)
- 2 tbsp milk
- ¼ cup all-purpose flour
- ½ tsp baking powder
- 1 tbsp sugar
- ¼ tsp vanilla extract
- ½ tsp lemon juice
- Butter (for cooking)
- Maple syrup, powdered sugar, or fresh berries (for serving)
Instructions
-
Prepare the Batter:
Separate egg whites and yolks into two bowls.
In the yolk bowl, whisk in milk and vanilla extract.
Sift in flour and baking powder, then mix until smooth. -
Whip the Egg Whites:
Add lemon juice to egg whites and beat until foamy.
Gradually add sugar and continue beating until stiff peaks form. -
Combine & Cook:
Gently fold the whipped egg whites into the yolk mixture in three parts.
Heat a non-stick pan over low heat and lightly grease with butter.
Scoop batter onto the pan, cover, and cook for 4–5 minutes.
Carefully flip and cook for another 4 minutes until golden and set. -
Serve & Enjoy:
Stack the pancakes and top with maple syrup, powdered sugar, or fresh berries.
Notes
- The key to perfect soufflé pancakes is in the egg whites. Make sure they form stiff peaks before folding them into the yolk mixture.
- For extra fluffiness, avoid overmixing the batter once the egg whites are incorporated.
- If you don’t have a non-stick pan, make sure to use plenty of butter or oil to prevent sticking.
- For a fun twist, top the pancakes with whipped cream or a drizzle of chocolate syrup.
Nutrition
- Serving Size: 2 pancakes (based on 2 servings total)
- Calories: 230
- Sugar: 6g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 150mg