Description
Light, airy, and irresistibly fluffy, these Japanese soufflé pancakes are a true breakfast treat. With a delicate texture and just the right amount of sweetness, they are perfect when paired with maple syrup and fresh berries.
Ingredients
Scale
- 3 eggs
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- Butter, for cooking
- Maple syrup, for serving
- Fresh berries, for serving
Instructions
- Separate the egg whites from the yolks into two separate bowls.
- In the bowl with the egg yolks, add milk and vanilla extract. Mix until well combined.
- Sift in flour and baking powder, mix until smooth.
- In the bowl with egg whites, whisk until soft peaks form. Gradually add sugar and continue whisking until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture until just combined.
- Heat a nonstick pan over low heat and brush with butter.
- Spoon the pancake batter onto the pan and cover with a lid. Cook for about 4-5 minutes.
- Carefully flip the pancakes and cook for another 4-5 minutes, or until cooked through.
- Serve the pancakes with maple syrup and fresh berries.
Notes
- Use low heat to ensure the pancakes cook through without burning.
- For an extra fluffy texture, avoid overmixing the batter when folding the egg whites.
- These pancakes are best enjoyed immediately while they’re soft and warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes