Japanese Souffle Pancakes
Japanese Soufflé Pancakes are light, fluffy, and melt-in-your-mouth delicious! This recipe shows you how to create these airy pancakes using simple ingredients like eggs, milk, and low-gluten flour. Perfect for breakfast, brunch, or dessert, serve them with syrup, fresh fruit, or whipped cream for a delightful treat.
Japanese Souffle Pancakes are a delightful twist on traditional pancakes, known for their fluffy, airy texture and melt-in-your-mouth softness. These pancakes are made with simple ingredients like eggs, low-gluten flour, milk, and sugar, but what sets them apart is the technique of whipping the egg whites into a meringue, which gives them their signature cloud-like height. Cooked slowly over low heat, these pancakes are golden on the outside and incredibly light on the inside. They are often served with powdered sugar, fresh fruit, syrup, or whipped cream, making them a perfect treat for breakfast, brunch, or dessert. Japanese Soufflé Pancakes are not just a dish—they're an experience of culinary artistry and indulgent flavors.
Ingredients
- 2 eggs (yolk: 40g, white: 70g)
- 40g low-gluten flour
- 25g milk
- 40g sugar (divided into 10g and 30g)
- 1g vanilla extract
- Cooking oil (as needed)
Nutritional Information
- Calories: 200
- Protein: 6g
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrate: 25g
- Sugar: 15g
- Fiber: 0.5g
- Cholesterol: 130mg
- Sodium: 50mg
Directions
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Separate the egg yolks and whites into two bowls. In the bowl with the yolks, add 25g milk, 10g sugar, 40g low-gluten flour, and 1g vanilla extract. Mix the ingredients thoroughly until smooth.
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In the bowl with the egg whites, add 30g sugar gradually while whipping with an electric mixer. Beat the whites until stiff peaks form, creating a fluffy cream.
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Gently fold the whipped egg whites into the egg yolk mixture. Mix until well combined without deflating the batter. Transfer the mixture to a piping or plastic bag for easy portioning.
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Heat a non-stick pan on low heat and lightly brush it with cooking oil. Pipe small portions of the mixture onto the pan. Cook each side for 2 minutes on low heat, flipping gently to maintain the fluffy texture.
