Description
Discover the fluffiest recipe for Japanese Soufflé Pancakes that are light and airy.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1/4 cup milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Butter or oil for cooking
- Powdered sugar and maple syrup for serving
Instructions
- In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
- In another bowl, combine the egg yolks, milk, granulated sugar, and vanilla extract. Whisk until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.
- Heat a non-stick skillet over low heat and lightly grease it with butter or oil.
- Use a 1/4 cup measuring cup to scoop the batter onto the skillet. Cook for about 4-5 minutes on one side until bubbles form on the surface.
- Carefully flip the pancakes and cover the skillet with a lid. Cook for an additional 4-5 minutes until fluffy and cooked through.
- Remove from the skillet and serve warm, dusted with powdered sugar and drizzled with maple syrup.
Notes
- For a richer flavor, try adding a teaspoon of lemon zest to the batter.
- You can also serve these pancakes with fresh fruit, whipped cream, or a scoop of ice cream for a delightful twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg