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Japanese Souffle Pancakes

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Light-as-air Japanese soufflé pancakes that transform breakfast into a delightful experience.

Ingredients

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  • 2 large eggs
  • 2 tablespoons milk
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • Butter for greasing

Instructions

  1. Separate the egg whites from the yolks. In a medium bowl, whisk the egg yolks with the milk, vanilla extract, and sugar until smooth.
  2. Sift in the all-purpose flour and baking powder into the yolk mixture, then mix delicately until just combined.
  3. Whip the egg whites until stiff peaks form.
  4. Fold the whipped egg whites into the yolk mixture gently.
  5. Heat a non-stick pan over low heat and grease it with butter.
  6. Pour the batter into the pan in large rounds, cover, and cook for about 3-4 minutes on each side until golden.
  7. Serve warm with syrup, whipped cream, or fruits.

Notes

Best served fresh but can be stored in an airtight container in the fridge for up to 2 days.

Nutrition

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

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