Description
Fluffy Japanese soufflé pancakes are soft, jiggly, and light as air perfect for turning breakfast into a magical experience. With whipped egg whites and careful folding, these pancakes rise high and melt in your mouth. A fun and rewarding recipe for anyone who loves baking with a creative twist.
Ingredients
Scale
- 2 large eggs (separated)
- 2 tablespoons sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ cup cake flour or all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon lemon juice or cream of tartar
- Butter or oil for greasing
Instructions
- Separate egg yolks and whites. Keep whites chilled until ready to whip.
- Whisk egg yolks with sugar, milk, vanilla, and sifted flour until smooth.
- In a clean bowl, whip egg whites with lemon juice until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Gently fold the meringue into the yolk batter in batches, being careful not to deflate.
- Preheat a nonstick skillet over low heat and lightly grease with butter or oil.
- Spoon batter into tall rounds or ring molds. Cover and cook for 4–5 minutes until base sets.
- Flip gently with a spatula and cook for another 4–5 minutes until cooked through.
- Serve immediately with your favorite toppings like syrup, fruit, or whipped cream.
Notes
Use fresh eggs and avoid overbeating the whites. Always cook on low heat and avoid lifting the lid early. Serve immediately for best texture and height.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 225
- Sugar: 9g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 115mg