Description
These Soufflé Pancakes are ultra-light, airy Japanese-style pancakes with a pillowy texture and subtle sweetness. Made by folding whipped egg whites into a delicate batter, they’re a brunch-worthy treat that’s as fun to make as it is to eat!
Ingredients
Units
Scale
- 2 large eggs (separated)
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 2 tablespoons sugar
- 1/4 teaspoon cream of tartar or lemon juice (optional for stabilizing egg whites)
- Butter or oil, for greasing
- Optional toppings: powdered sugar, whipped cream, berries, maple syrup
Instructions
- Prepare the Batter:
- In a bowl, whisk together egg yolks, milk, and vanilla. Sift in flour and baking powder, and mix until smooth.
- Whip Egg Whites:
- In another clean bowl, beat egg whites until frothy. Add cream of tartar or lemon juice, then gradually add sugar while beating to stiff peaks.
- Fold Gently:
- Gently fold the meringue into the yolk batter in 3 parts, keeping as much air as possible.
- Cook Slowly:
- Heat a non-stick skillet over low heat and lightly grease.
- Spoon batter into 3 tall mounds. Cover and cook for 5–6 minutes. Flip gently, cover again, and cook another 4–5 minutes.
- Serve Immediately:
- Plate warm pancakes and top with your favorite toppings.
Notes
- Use ring molds for perfect height and shape.
- Keep heat low to avoid browning too fast before they cook through.
- Serve immediately—soufflé pancakes will deflate over time.
Nutrition
- Calories: 110 kcal
- Sugar: 5g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
