Fluffy Japanese Soufflé Pancakes
These Fluffy Japanese Soufflé Pancakes are like eating cottony clouds, perfect when served with whipped cream and berries.
Equipment
- Airtight container
- whisk
- Nonstick frying pan with lid
- Medium bowl
- Electric hand mixer
- Small ladle
Ingredients
Pancake Batter
- 2 large eggs (50 g each w/o shell)
- 1.5 tablespoon whole milk Do not use low-fat or plant-based milk
- 0.25 teaspoon pure vanilla extract
- 0.25 cup cake flour
- 0.5 teaspoon baking powder
- 2 tablespoon sugar
- 1 tablespoon neutral oil (for greasing the pan)
- 2 tablespoon water (for steaming)
Whipped Cream (optional)
- 0.5 cup heavy (whipping) cream
- 1.5 tablespoon sugar (add more if desired)
Toppings
- 1 tablespoon confectioners’ sugar
- fresh berries (strawberries, blueberries, etc.)
- maple syrup
Instructions
Preparation
- Gather all the ingredients and equipment.
- Prepare an ice bath for the whipped cream.
Batter Mixing
- Separate the eggs into whites and yolks in two bowls.
- Combine egg yolks with milk and vanilla, whisk until thick.
- Sift in cake flour and baking powder, whisk gently.
Meringue Making
- Beat egg whites until frothy, gradually adding sugar.
- Beat until stiff peaks form.
Combining Mixtures
- Fold meringue into batter carefully in three additions.
Cooking
- Heat the frying pan and grease it.
- Scoop batter into the pan in layers, then steam.
- Cook until both sides are browned.
Serving
- Serve with whipped cream, berries, and drizzle with maple syrup.
Notes
Make soufflé pancakes just before serving for the fluffiest texture. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 1pancakeCalories: 168kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 125mgSodium: 122mgPotassium: 67mgFiber: 1gSugar: 10gVitamin A: 192IUCalcium: 69mgIron: 1mg
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