Japanese Souffle Pancakes
Fluffy, cloud-like Japanese Souffle Pancakes that are perfect for breakfast, brunch, or dessert.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggs
- 30g granulated sugar
- 1/4 cup milk
- 1/4 cup flour
- 1/2 tsp baking powder
- A pinch of salt
- Butter for cooking
- Fresh fruits for topping (like strawberries, bananas, or blueberries)
- Maple syrup
- Whipped cream
Instructions
- Separate the eggs into two bowls: yolks in one, whites in another.
- In the egg yolk bowl, whisk together the sugar, milk, flour, baking powder, and a pinch of salt until smooth.
- In the egg white bowl, whip the egg whites until frothy. Gradually add the remaining sugar and keep whipping until you achieve stiff peaks.
- Gently fold the whipped egg whites into the yolk mixture, preserving that fluffy texture.
- Heat a non-stick skillet over low heat and add a small pat of butter.
- Spoon generous amounts of batter into the skillet. Cover with a lid and cook for about 3-4 minutes until the bottom is golden brown.
- Carefully flip the pancakes and cook for another 3-4 minutes on the other side.
- Serve warm, topped with fresh fruits, maple syrup, and whipped cream.
Notes
Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Find it online: https://breakfastrecip.com/japanese-souffle-pancakes-2/