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Japanese Souffle Pancakes

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Fluffy, cloud-like pancakes that are a delightful breakfast option for special occasions or brunch.

Ingredients

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  • 3 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • Butter for cooking
  • Fresh fruits (for topping)
  • Maple syrup (for serving)
  • Whipped cream (for serving)

Instructions

  1. Start by separating the egg yolks and whites into two different bowls.
  2. In the bowl with the egg yolks, whisk in the milk and vanilla extract until the mixture is smooth.
  3. Sift the flour, sugar, baking powder, and a pinch of salt into the yolk mixture, and mix until well combined.
  4. In the other bowl, beat the egg whites until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks develop.
  5. Gently fold the egg whites into the yolk mixture in three additions, careful not to deflate the batter.
  6. Heat a non-stick skillet over low heat and add a small amount of butter.
  7. Scoop the batter into the skillet. If you want uniform shapes, use a ring mold. Cook covered for about 4-5 minutes on each side.
  8. Once done, remove pancakes from the skillet and serve them warm. Top with fresh fruits, a drizzle of maple syrup, and a dollop of whipped cream.

Notes

Feel free to add citrus zest or a dash of cinnamon to the batter for flavor variations.

Nutrition

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