Fluffy Japanese Soufflé Pancakes have taken the culinary world by storm due to their light, airy texture and delightful flavor. These pancakes are distinctively thicker and softer than traditional pancakes, making them a perfect addition to breakfast or brunch.
Ingredients
Scale:
1 cup (120g) all-purpose flour
2 tablespoons (25g) granulated sugar
1 teaspoon baking powder
3 large eggs, separated
1/4 cup (60ml) whole milk
1/2 teaspoon vanilla extract
Butter or oil for greasing the pan
Maple syrup (optional)
Fresh fruits (berries, banana slices) (optional)
Whipped cream (optional)
Matcha powder (optional)
Cream cheese (optional)
Instructions
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, and baking powder.
In a separate bowl, use an electric mixer to beat the egg whites until soft peaks form.
In another bowl, whisk together the egg yolks, whole milk, and vanilla extract until smooth and creamy.
Gradually add the egg yolk mixture to the dry ingredients, stirring gently until just combined.
Carefully fold the whipped egg whites into the batter using a spatula.
Preheat a non-stick skillet or frying pan over low heat and add a small amount of butter or oil.
Using a ring mold, scoop about 1/4 cup of batter into the center of the mold on the skillet.
Cover the pan with a lid and cook for about 4-5 minutes, or until the bottom is golden brown.
Carefully flip the pancakes and cook for an additional 4-5 minutes with the lid on.
Once cooked, remove the pancakes and serve them warm with your choice of toppings.
