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Fluffy Japanese Soufflé Pancakes

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Light, fluffy pancakes that bring a delightful experience to any breakfast table.

Ingredients

Scale
  • 2 large eggs
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ cup milk, at room temperature
  • A pinch of salt
  • Butter, for cooking
  • Powdered sugar, for dusting
  • Optional toppings: maple syrup, fresh berries, whipped cream

Instructions

  1. Separate the eggs by whisking yolks with sugar until lightened, then stir in milk and vanilla.
  2. Combine the dry ingredients in another bowl, sifting the flour, baking powder, and salt.
  3. Mix the dry ingredients into the wet mixture gently to combine.
  4. Whip the egg whites in a clean bowl until stiff peaks form.
  5. Fold the whipped egg whites into the batter carefully in three additions.
  6. Preheat a non-stick skillet over low heat and add butter.
  7. Cook pancakes in a ring mold for about 5-7 minutes covered.
  8. Flip the pancakes carefully and cover again for another 5 minutes.
  9. Serve stacked high with powdered sugar and toppings.

Notes

Serve with syrup, whipped cream, and fresh berries. Store leftovers in an airtight container for up to 2 days.

Nutrition

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

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