Fluffy Japanese Soufflé Pancakes
A light and airy twist on a classic breakfast favorite, these pancakes are known for their melt-in-your-mouth softness and golden exterior.
Ingredients
Main Ingredients
- 2 large eggs, separated
- 2 tablespoons granulated sugar (divided) One tablespoon for the yolk mixture and one for the egg whites.
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon cream of tartar (optional for stability)
- Butter or oil (for cooking)
Serving Suggestions
- maple syrup Optional for serving
- fresh fruit Optional for serving
- whipped cream Optional for serving
Instructions
Preparation
- Begin by separating the eggs. Place the egg yolks in one bowl and the egg whites in another.
- Add one tablespoon of sugar, milk, and vanilla extract to the egg yolks. Whisk until well combined.
- Sift in the flour, baking powder, and salt. Gently fold until just combined and set aside.
- In the bowl with egg whites, add cream of tartar if using. Beat the egg whites until foamy, then gradually add the remaining sugar and whisk until stiff peaks form.
Cooking
- Gently fold the whipped egg whites into the batter in three additions.
- Preheat a non-stick skillet over low heat and add a small amount of butter or oil.
- Spoon a heaping tablespoon of batter onto the skillet, stacking two or three spoons for height if desired.
- Cover the skillet with a lid and cook for 3-4 minutes until golden, then flip and cook for another 3-4 minutes uncovered.
- Transfer pancakes to a serving plate and repeat with remaining batter. Serve warm with toppings.
Notes
Ensure all tools are clean and dry for the best egg white volume. Use low heat for cooking. Refrigerate leftovers in an airtight container for a quick breakfast.