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Japanese Soufflé Pancakes

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Light and fluffy Japanese soufflé pancakes that are an experience for the senses, perfect for brunch or cozy mornings.

Ingredients

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  • 4 large eggs
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • A pinch of salt
  • Butter for cooking
  • Maple syrup and fresh fruit for serving

Instructions

  1. Separate the egg whites and yolks into two bowls. In the bowl with the yolks, add the sugar and vanilla extract. Whisk until the mixture turns a pale golden hue, and then stir in the milk.
  2. Combine the dry ingredients by sifting in the flour and baking powder, mixing gently until just combined.
  3. Whip the egg whites with a pinch of salt in the second bowl until stiff peaks form.
  4. Fold the whipped egg whites into the yolk mixture carefully.
  5. Cook the pancakes in a non-stick skillet with butter over medium heat, using a ring mold if desired, for 4-5 minutes on each side.
  6. Serve stacked with maple syrup and fresh fruit.

Notes

For enhanced fluffiness, use room temperature eggs and consider cooking in the oven briefly after flipping.

Nutrition

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

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