Description
Soft, airy, and melt-in-your-mouth, Japanese soufflé pancakes are a dreamy twist on the classic pancake. Made with whipped egg whites for extra fluffiness, they’re perfect for breakfast or dessert. Try them today!
Ingredients
Scale
- 2 large eggs, separated
- 30 g (2 tbsp) milk
- 30 g (2 tbsp) sugar
- 40 g (1/3 cup) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp vanilla extract (optional)
- 1/4 tsp cream of tartar (optional, helps stabilize egg whites)
- Butter or oil for greasing
Instructions
- Prepare the batter: Separate the eggs, placing the whites in a clean, dry bowl. In another bowl, whisk egg yolks, milk, vanilla extract, and sifted flour with baking powder until smooth.
- Whip the egg whites: Beat egg whites using an electric mixer. Once foamy, add cream of tartar (if using), then gradually add sugar. Beat until stiff peaks form.
- Fold gently: Carefully fold the whipped egg whites into the batter in three additions, using a spatula. Be gentle to keep the air in.
- Cook on low heat: Heat a non-stick pan over low heat and lightly grease it. Using a spoon, scoop batter into round, tall mounds. Cover the pan with a lid and cook for 3-4 minutes.
- Flip carefully: Once golden brown on the bottom, gently flip the pancakes and cook for another 3-4 minutes until fully set.
- Serve warm: Stack your fluffy pancakes and top with syrup, powdered sugar, fresh fruit, or whipped cream. Enjoy!
Notes
1️⃣ Whip Egg Whites to Stiff Peaks – This is the key to getting that signature fluffiness! If the peaks are too soft, the pancakes won’t rise properly.
2️⃣ Cook on Low Heat – Patience is crucial! Cooking too fast will brown the outside too quickly while leaving the inside undercooked.
3️⃣ Fold Gently – When combining the egg whites with the batter, use a light folding motion to keep as much air as possible for maximum fluff!
- Prep Time: 10 min
- Cook Time: 10 min