Description
Experience the delight of fluffy Japanese Soufflé Pancakes, known for their cloud-like texture and delightful taste.
Ingredients
Scale
- 2 large eggs, separated
- 1/4 cup all-purpose flour
- 2 tablespoons milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- Butter, for greasing the pan
Instructions
- Place a non-stick skillet over low heat and cover with a lid to preheat. Grease ring molds if using.
- In a bowl, whisk together the egg yolks, milk, and vanilla. Sift in the flour and baking powder, and mix until smooth.
- In a separate clean bowl, whip egg whites and cream of tartar until foamy. Slowly add sugar and beat until stiff peaks form.
- Lightly grease the pan with butter. If using ring molds, place them in the pan.
- Gently fold the whipped egg whites into the yolk mixture in three parts, being careful not to deflate the batter. Spoon into molds, stacking high.
- Cover and cook for 4–5 minutes. Flip or rotate carefully and cook for another 4 minutes until golden and fluffy.
- Remove from molds, dust with powdered sugar, and top with fruit, syrup, or whipped cream.
- Serve immediately while warm and soft.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use a low flame to prevent burning the pancakes.
- Add toppings of your choice such as fruits or syrup to enhance flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 150mg