Description
Light, airy, and irresistibly delicious, these fluffy Japanese soufflé pancakes are a brunch favorite. Perfect for special occasions or when you want to treat yourself to something indulgent, they’re surprisingly simple to make with just a few pantry staples.
Ingredients
Scale
- 2 large eggs, separated
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 1 ½ tablespoons sugar
- ¼ teaspoon cream of tartar (or lemon juice)
- Butter (for greasing the pan)
- Optional toppings: maple syrup, powdered sugar, or fresh berries
Instructions
- Whisk egg yolks, milk, and vanilla in a bowl until smooth.
- Sift in flour and baking powder, then mix gently.
- Beat egg whites with cream of tartar until frothy, adding sugar gradually until stiff peaks form.
- Gently fold egg whites into the yolk mixture in three additions.
- Heat a buttered non-stick pan over low heat and use ring molds to shape pancakes.
- Spoon the batter into molds, cover, and cook for 4–5 minutes.
- Flip carefully and cook for another 3–4 minutes.
- Serve warm with your choice of toppings.
Notes
- Use low heat for even cooking.
- Be gentle when folding the egg whites to retain the airiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Calories: 180 kcal
- Sugar: 7g
- Fat: 10g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g