Description
Learn how to make light and airy Japanese soufflé pancakes that are as delicious as they are impressive. These fluffy pancakes are a delightful treat for breakfast or brunch.
Ingredients
Scale
Batter:
- 2 large eggs, yolks and whites separated
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
Topping and Greasing:
- 1/8 teaspoon cream of tartar
- Neutral oil or butter for greasing the pan
- Powdered sugar, fresh berries, and whipped cream for serving
Instructions
- Batter Preparation: Whisk egg yolks, milk, and vanilla. Sift in flour and baking powder, mix until combined.
- Egg Whites: Beat whites and cream of tartar to stiff peaks.
- Combining: Gently fold whites into batter.
- Cooking: Scoop batter into mounds, cook covered until golden. Flip and cook until done.
- Serving: Serve with powdered sugar, berries, and whipped cream.
Notes
- For extra height, add more batter while cooking.
- Use ring molds for uniform pancakes.
- Avoid opening the lid frequently while cooking.
Nutrition
- Serving Size: 1 stack (3 pancakes)
- Calories: 210
- Sugar: 8g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 110mg
