Description
Light and airy Japanese souffle pancakes that are fluffy and lightly sweetened, perfect for breakfast or brunch.
Ingredients
Scale
- 3 large eggs, separated
- 1/2 cup whole milk (or almond/oat milk)
- 1/4 cup cake flour (or all-purpose flour)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 tablespoon melted butter
- Powdered sugar for dusting
- Maple syrup and fresh fruit for serving
Instructions
- In a large bowl, beat the egg yolks and add the milk and melted butter; mix until smooth.
- In a separate bowl, sift together the cake flour, baking powder, and sugar. Gradually incorporate the dry ingredients into the wet mixture until well combined.
- In another clean bowl, whip the egg whites until they form stiff peaks. Carefully fold the whipped egg whites into the batter, being cautious not to deflate them.
- Heat a non-stick skillet over low heat and lightly grease it with butter. Scoop a generous portion of batter onto the skillet for each pancake.
- Cover with a lid and cook on low for about 4-5 minutes until golden. Flip gently and cook for another 2-3 minutes until fluffy and fully cooked.
- Transfer pancakes to a plate, stack them high, and serve with maple syrup, fresh fruits, and a sprinkle of powdered sugar.
Notes
Patience is key for this recipe; cook on low heat for best results. Avoid overmixing when folding in the egg whites to keep pancakes airy.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 7g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 210mg
Keywords: Japanese pancakes, souffle pancakes, fluffy pancakes, brunch recipe, breakfast recipe