Japanese Soufflé Pancakes
Fluffy clouds of deliciousness that transform an ordinary breakfast into a moment of pure delight.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Pan frying
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggs
- 2 tablespoons milk
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons sugar
- A pinch of salt
- 1/2 teaspoon vanilla extract
- Butter for frying
- Whipped cream for serving
- Fresh berries for serving
Instructions
- Whisk the egg yolks, milk, flour, baking powder, sugar, salt, and vanilla until smooth.
- Whip the egg whites until stiff peaks form.
- Fold the egg whites into the batter until combined.
- Heat a non-stick skillet over low heat and add a little butter.
- Pour batter into the skillet, creating thick pancakes. Cook covered for 4-5 minutes, then flip and cook for another 2-3 minutes.
- Serve with whipped cream and fresh berries.
Notes
Ensure egg whites are free from yolk for ideal whipping and slow cook to allow pancakes to rise without burning.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 186mg
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