These airy and light Japanese Souffle Pancakes are a delightful twist on traditional pancakes. Perfect for breakfast or dessert, they are soft, jiggly, and absolutely delicious.
Preparation time
15min
Cooking time
14min
Ingredients
2 Servings
- 80 g all-purpose flour
- 1 tsp baking powder
- 2 egg whites
- 2 egg yolks
- 60 ml milk
- 50 g sugar
- 1 tsp vanilla extract
- 1 tbsp vegetable oil
Directions
Step 1
In a bowl, sift together the all-purpose flour and baking powder.
Step 2
In another bowl, mix the milk, egg yolks, and vanilla extract until well combined.
Step 3
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Step 4
In a separate bowl, beat the egg whites until frothy. Gradually add the sugar and continue to beat until stiff peaks form.
Step 5
Gently fold the egg whites into the batter until just combined. Be careful not to deflate the mixture.
Step 6
Heat a non-stick skillet over low heat and lightly brush with vegetable oil.
Step 7
Spoon the batter onto the skillet to form small circles. Cover the skillet and cook for about 5-7 minutes until the bottom is golden brown.
Step 8
Carefully flip the pancakes and cook for another 5-7 minutes on the other side.
Step 9
Serve immediately with your choice of toppings, such as syrup, fruit, or whipped cream.