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Japanese Souffle Pancakes

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Experience the light, airy texture of Japanese Souffle Pancakes, a delightful treat that feels like a dessert for breakfast.

Ingredients

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  • 2 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon sugar
  • Butter for cooking
  • Maple syrup or toppings of choice

Instructions

  1. Separate egg yolks and whites into two different mixing bowls.
  2. Whisk together the egg yolks, milk, and vanilla extract in the yolk bowl.
  3. Mix the flour and baking powder into the wet mixture until smooth.
  4. Beat the egg whites in another bowl until frothy, then gradually add sugar and beat until stiff peaks form.
  5. Combine the beaten egg whites with the yolk mixture, folding gently.
  6. Prepare a non-stick skillet over low heat with melted butter.
  7. Cook the pancakes using a ring mold for about 3-4 minutes on each side, flipping carefully.
  8. Serve warm, drizzled with maple syrup or toppings of choice.

Notes

For best results, use room temperature eggs and gently fold the egg whites to maintain fluffiness.

Nutrition

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

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