Description
Japanese Soufflé Pancakes are a delightful treat that brings the cloud-like fluffiness of Tokyo’s culinary scene right to your breakfast table. These pancakes, light and airy, melt in your mouth with each sweet bite, making them perfect for brunch or a special occasion. With just a few simple ingredients, you can impress family and friends with this Japanese delicacy that transforms any meal into a celebration.
Ingredients
Scale
- 4 large eggs (room temperature)
- 1/2 cup whole milk
- 1 cup all-purpose flour (sifted)
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp unsalted butter (melted)
Instructions
- Separate egg whites from yolks into two bowls. Beat egg whites until stiff peaks form.
- In the yolk bowl, whisk together milk and vanilla. Gradually mix in sifted flour and baking powder until combined.
- Gently fold whipped egg whites into the yolk mixture without deflating the batter.
- Heat a non-stick skillet over low heat, greased lightly with butter. Use a round mold if available.
- Pour half of the batter into the mold, cover with a lid, and cook for 4-5 minutes until bubbles form on top.
- Carefully flip pancakes and cook for another 4-5 minutes until golden brown.
- Serve warm with toppings like syrup or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking on stove
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake (100g)
- Calories: 220
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 6g
- Cholesterol: 180mg