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Description
Create light and airy Japanese Soufflé Pancakes. This recipe provides detailed instructions for achieving a perfect fluffy texture and a delightful breakfast or brunch.
Ingredients
Scale
- 2 large eggs, separated
- 2 tablespoons granulated sugar, divided
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- Pinch of salt
- 1 tablespoon butter or oil, for cooking
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving (optional)
Instructions
- In a bowl, whisk together egg yolks, 1 tablespoon of sugar, milk, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the egg yolk mixture, mixing until just combined. Be careful not to overmix.
- In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1 tablespoon of sugar and continue beating until stiff, glossy peaks form.
- Gently fold 1/3 of the egg whites into the yolk batter to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the egg whites.
- Heat a lightly oiled griddle or non-stick pan over low heat. Place two or three 2-3 inch metal rings or cookie cutters onto the griddle.
- Spoon the batter into the rings, filling them about 2/3 full. Cover the pan and cook for 6-8 minutes, or until the bottoms are golden brown.
- Gently remove the rings and flip the pancakes. Cover again and cook for another 4-6 minutes, or until golden brown and cooked through.
- Carefully transfer the soufflé pancakes to plates. Dust with powdered sugar and serve immediately with maple syrup, if desired.
Notes
- Use room temperature eggs for best results.
- Do not overmix the batter, as this will result in tough pancakes.
- Cook the pancakes over low heat to prevent burning and ensure they cook through.
- Serve immediately, as soufflé pancakes tend to deflate over time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg