Japanese Soufflé Pancakes
Light and fluffy Japanese soufflé pancakes that feel like a cloud on your plate, topped with maple syrup for a delightful breakfast experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2-3 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 1 tablespoon milk
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
- Butter for cooking
- Maple syrup and powdered sugar for serving
Instructions
- Separate the eggs. In a mixing bowl, whisk the yolks with milk, flour, baking powder, sugar, and vanilla extract until completely smooth.
- Whip the egg whites until stiff peaks form.
- Fold the whipped egg whites into the egg yolk mixture gently.
- Heat a non-stick skillet over low heat and add butter.
- Pour a generous scoop of batter into the skillet, cover, and cook for 4-5 minutes.
- Flip the pancakes and cook for another 4-5 minutes until golden brown.
- Serve warm with maple syrup and powdered sugar.
Notes
Best enjoyed fresh, but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 186mg
Find it online: https://cookingwithmayaa.com/japanese-souffle-pancakes/