Description
Deliciously airy and fluffy Japanese soufflé pancakes that bring joy to your breakfast table.
Ingredients
Scale
- 4 large Eggs
- 2 tablespoons Granulated Sugar
- 1 teaspoon Baking Powder
- 60ml Whole Milk
- 100g All-Purpose Flour
- 30g Butter, melted
Instructions
- Separate the egg whites and yolks into two bowls.
- Whisk the egg yolks with sugar, baking powder, milk, and melted butter until smooth.
- Gently add in the flour, folding it in to keep the mixture light.
- Whip the egg whites in a clean bowl until stiff peaks form.
- Carefully fold the whipped egg whites into the batter using a spatula.
- Preheat a non-stick skillet on low heat.
- Spoon the batter onto the skillet, cover, and cook until fluffy and golden.
- Flip and cook for another minute until done.
- Serve with maple syrup, whipped cream, or fresh fruits.
Notes
Keep the heat low to ensure they cook evenly. Use a lid while cooking to trap steam and promote rising.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 280
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 186mg
Keywords: Japanese pancakes, soufflé pancakes, breakfast recipes, fluffy pancakes