Japanese Souffle Pancakes
Fluffy, airy pancakes that melt in your mouth, perfect for brunch or a delightful breakfast experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon baking powder
- Pinch of salt
- Butter for cooking
- Fresh fruits (for topping)
- Maple syrup (for serving)
- Whipped cream (for serving)
Instructions
- Separate the eggs into yolks and whites.
- Whisk in the milk and vanilla until smooth with the yolks.
- Sift the flour, sugar, baking powder, and salt into the yolk mixture, then mix until combined.
- Beat the egg whites until soft peaks form, then gradually add sugar and continue beating until stiff peaks are reached.
- Fold the whipped egg whites into the yolk mixture in three increments, being careful not to deflate the mixture.
- Heat a non-stick skillet over low heat and add some butter.
- Pour the batter into the skillet using a scoop, using a ring mold for a perfectly round shape if desired. Cover and cook for about 4-5 minutes on each side.
- Serve warm with fresh fruits, maple syrup, and whipped cream.
Notes
For a dairy-free option, swap milk for almond milk. You can also add flavor variations like matcha or cocoa powder.
Find it online: https://breakfastrecip.com/japanese-souffle-pancakes/