Print

Japanese Soufflé Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fluffy and airy Japanese Soufflé Pancakes that bring a taste of Japan to your breakfast table.

Ingredients

Scale
  • 1/4 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 3 tbsp Granulated sugar
  • 1 Powdered sugar (for dusting)
  • 1 tsp Vanilla extract
  • 2 large Eggs
  • 1/2 cup Heavy cream
  • 2 tbsp Milk
  • 1/2 tsp White vinegar
  • 1 tsp Oil (for cooking)
  • 1 tsp Lemon juice
  • Assorted Berries (strawberries, blueberries, raspberries)
  • Maple syrup
  • Sweetened Whipped cream

Instructions

  1. Whisk together the all-purpose flour, baking powder, and granulated sugar until well combined.
  2. Prepare the wet mixture by whisking the egg yolks, milk, vanilla, and vinegar in another bowl.
  3. Fold the dry ingredients into the wet mixture gently until you achieve a smooth batter.
  4. Beat the egg whites until foamy, gradually adding the remaining sugar and whipping until stiff peaks form.
  5. Fold the beaten egg whites into the pancake batter to maintain airiness.
  6. Preheat a non-stick pan over low heat and add a little oil to prevent sticking.
  7. Cook the pancakes by pouring a ladleful of batter into the pan, covering it with a lid, and cooking for about 4-5 minutes on each side.
  8. Serve the pancakes dusted with powdered sugar alongside assorted berries, maple syrup, and sweetened whipped cream.

Notes

For best results, serve fresh and warm. Leftover pancakes can be refrigerated and reheated later.

Nutrition

Find it online: https://pinrecipezbylinaa.com/japanese-souffle-pancakes-3/

Scroll to Top