Japanese Souffle Pancakes
Fluffy, airy pancakes that melt in your mouth, perfect for impressing at breakfast or brunch.
Ingredients
For the pancakes
- 3 large eggs Separated into yolks and whites
- 1/4 cup milk Can substitute with non-dairy options
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter For cooking
For serving
- Fresh fruits Berries, banana slices or kiwi recommended
- Maple syrup For drizzling on top
- Whipped cream For serving
Instructions
Preparation
- In a bowl, separate the egg yolks from the egg whites.
- In another bowl, whisk egg yolks, milk, and vanilla extract together.
- Sift in the flour, baking powder, and salt; mix until smooth.
- In a separate bowl, beat the egg whites until soft peaks form, then gradually add sugar and beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture in three parts until well combined.
Cooking
- Heat a non-stick skillet over low heat and grease with butter.
- Pour a portion of the batter into the skillet, using a ring mold if desired, and cover with a lid.
- Cook for about 4-5 minutes, then carefully flip and cook for another 4-5 minutes until golden brown and puffed.
- Remove from the skillet and repeat with the remaining batter.
Serving
- Serve stacks of pancakes topped with fresh fruits, maple syrup, and whipped cream.
Notes
To store leftovers, keep in an airtight container in the refrigerator for up to two days. Reheat in a skillet or microwave. For best results, enjoy fresh.