Japanese Soufflé Pancakes
Cloud-like, airy, and incredibly fluffy pancakes that melt in your mouth.
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Ingredients
- 2 pieces Large eggs (separated)
- 1 1/2 tablespoons Whole milk
- 1/4 teaspoon Vanilla extract
- 32 grams Cake flour
- 1/2 teaspoon Baking powder
- 2 tablespoons Granulated sugar
- 1 teaspoon Neutral oil (for greasing)
- 2 tablespoons Water (for steaming)
- 2 tablespoons Maple syrup(optional)
- 1 teaspoon Powdered sugar(optional)
Instructions
- 1
Whisk the egg yolks with milk and vanilla in a small bowl until thick and frothy.
- 2
Sift the cake flour and baking powder into the yolk mixture and whisk until just combined.
- 3
In a separate clean glass bowl, beat the egg whites while gradually adding sugar until stiff, glossy peaks form.
- 4
Gently fold one-third of the egg whites into the yolk batter using a spatula to lighten it.
- 5
Carefully fold the remaining egg whites into the batter in two batches, being careful not to deflate the air bubbles.
- 6
Preheat a non-stick pan on the lowest heat setting and lightly grease with oil.
- 7
Scoop tall mounds of batter onto the pan, add a teaspoon of water in the empty spaces, and cover with a lid for 5 minutes.
- 8
Flip the pancakes gently, add another teaspoon of water, cover, and cook for an additional 4-5 minutes until golden and set.
Nutrition per Serving
285
Calories
9g
Protein
38g
Carbs
11g
Fat
1g
Fiber
18g
Sugar
210mg
Sodium
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