Description
Learn how to make incredibly fluffy Japanese Soufflé Pancakes, a trendy brunch favorite. These pancakes are airy, light, and melt in your mouth, perfect for a delightful breakfast or brunch treat.
Ingredients
Scale
- 3 large eggs, separated
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar, divided
- 1 tablespoon vegetable oil, plus more for greasing
- Cream of tartar (optional, for stabilizing egg whites)
Instructions
- In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. If using cream of tartar, add it now.
- Gradually add the granulated sugar to the egg whites while continuing to beat until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the yolk batter to lighten it.
- Carefully fold in the remaining egg whites until no streaks of egg white remain. Be gentle to keep the batter airy.
- Heat a lightly oiled non-stick skillet or griddle over low heat.
- Pour about 1/4 cup of batter onto the skillet for each pancake. You can also use large ring molds for perfectly round pancakes.
- Cover the skillet and cook for 3-5 minutes, or until bubbles appear on the surface.
- Carefully flip the pancakes and cook for another 3-5 minutes, or until golden brown and cooked through.
- Serve immediately with your favorite toppings like whipped cream, fruit, or syrup.
Notes
- Ensure your egg whites are at room temperature for best volume.
- Use a non-stick pan and keep the heat on low to prevent burning.
- Don’t overmix the batter after adding the flour; a few lumps are okay.
- Be very gentle when folding the egg whites to maintain the fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: Approx. 150-200 (will vary based on toppings)
- Sugar: Approx. 10-15g
- Sodium: Approx. 100-150mg
- Fat: Approx. 5-8g
- Saturated Fat: Approx. 1-2g
- Unsaturated Fat: Approx. 3-5g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-25g
- Fiber: Approx. 1-2g
- Protein: Approx. 5-7g
- Cholesterol: Approx. 50-70mg