Description
These Fluffy Japanese Soufflé Pancakes are a cloud-like breakfast treat, with a delicate texture and irresistible flavor. Light and airy, they’re perfect when topped with maple syrup and fresh berries for a truly indulgent breakfast or brunch.
Ingredients
Scale
- 3 eggs
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- Butter, for cooking
- Maple syrup, for serving
- Fresh berries, for serving
Instructions
- Separate the egg whites from the yolks into two separate bowls.
- In the bowl with the egg yolks, add milk and vanilla extract. Mix until well combined.
- Sift in flour and baking powder, and mix until smooth.
- In the bowl with egg whites, whisk until soft peaks form. Gradually add sugar and continue whisking until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture until just combined.
- Heat a nonstick pan over low heat and brush with butter.
- Spoon the pancake batter onto the pan and cover with a lid. Cook for about 4-5 minutes.
- Carefully flip the pancakes and cook for another 4-5 minutes, or until cooked through.
- Serve the pancakes with maple syrup and fresh berries.
Notes
- Cooking the pancakes on low heat is key to getting them light and fluffy.
- Be gentle when folding the egg whites into the yolk mixture to maintain the airiness.
- These pancakes are best served fresh but can be kept warm in the oven for a short time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes