Japanese Souffle Pancakes
Japanese Souffle Pancakes are light, fluffy, and incredibly soft, making them a delightful treat for breakfast or dessert. Follow this recipe to create the perfect airy pancakes that melt in your mouth.
Japanese Souffle Pancakes are a delightful twist on traditional pancakes, known for their cloud-like, airy texture and soft, pillowy consistency. Originating from Japan, these pancakes are made by carefully folding whipped egg whites into a rich batter, resulting in a light and fluffy pancake that almost melts in your mouth. Often served with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of syrup, they make for a beautiful and indulgent breakfast or dessert. Their signature height and jiggle make them as fun to eat as they are to look at
Ingredients
- 2 eggs, separated
- 20 ml milk
- 30 grams all-purpose flour
- 1.25 ml (¼ tsp) vanilla extract (optional)
- 25 grams sugar
- Salted butter and syrup (for serving)
Nutritional Information
- Calories: 120
- Protein: 4g
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Fiber: 0.5g
- Sodium: 50mg
- Sugar: 7g
- Carbohydrates: 15g
- Cholesterol: 80mg
Directions
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In a bowl, whisk together the 2 egg yolks and 20 ml of milk until well combined. Gradually add 30 grams of flour, mixing thoroughly. Add 1.25 ml (¼ tsp) of vanilla extract, if desired, and mix until smooth.
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In a separate bowl, beat the 2 egg whites with a hand mixer until foamy. Gradually add the 25 grams of sugar, a little at a time, while continuing to beat until stiff peaks form, creating a meringue.
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Gently fold the egg yolk mixture into the meringue, combining both mixtures until smooth and creamy.
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Heat a pan over medium heat on the stovetop. Grease lightly if needed. Pour small portions of the batter onto the pan to form mini pancakes, cover with a lid, and cook until golden on one side. Flip and cook until golden on the other side.
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Serve warm with salted butter and syrup drizzled over the top. Enjoy!
