Description
There are few dishes as enchanting as Japanese souffle pancakes fluffy, cloud-like treats that melt in your mouth and bring joy to every bite. These elegant pancakes combine French technique with Japanese creativity, making them perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- ¼ cup all-purpose flour, sifted
- ½ teaspoon baking powder
- Butter or oil for cooking
Instructions
- Separate the eggs, placing yolks in one bowl and whites in another. Ensure no yolk gets into the whites.
- Whisk yolks with milk and vanilla until smooth. Add sifted flour and baking powder, mixing until just combined.
- Using a hand or stand mixer, beat egg whites until foamy. Gradually add sugar and continue beating until stiff peaks form.
- Fold one-third of the whipped whites into the yolk mixture to lighten it, then gently fold in the remaining whites without deflating the batter.
- Preheat a nonstick skillet over low heat and lightly grease with butter or oil.
- Spoon mounds of batter into the pan. Use ring molds if desired. Cover with a lid and cook for 4–5 minutes.
- Flip gently and cook for another 4 minutes, until set and golden.
- Serve warm, dusted with powdered sugar and topped with whipped cream, syrup, or fresh fruit.
Notes
Patience is key—cook on low heat and avoid peeking too early. For perfect texture, fold the egg whites gently to keep the batter airy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 220
- Sugar: 10g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 110mg