Japanese Soufflé Pancake
These Japanese soufflé pancakes are cloud-like towers of breakfast bliss. Incredibly fluffy, tender, and just slightly sweet, they’re a beautiful cross between a pancake and a soufflé. Whether for brunch, a special treat, or just because, these airy stacks will float right into your heart.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 small soufflé pancakes 1x
Ingredients
2 large eggs
• 30 ml (2 tbsp) milk
• 24 g (3 tbsp) all-purpose flour
• 1 g (¼ tsp) baking powder
• ½ tsp vanilla extract (optional)
• ½ tsp lemon juice
• 26 g (2 tbsp) sugar
Instructions
Separate the eggs—place whites and yolks in different bowls (no yolk in the whites!).
Mix yolks with milk using a mixer.
Add baking powder and flour to yolk mixture, stir until smooth.
Add vanilla extract (optional) and mix in.
Preheat a nonstick pan on the lowest heat (150°C or 300°F).
Start whipping egg whites. Add ⅓ of the sugar and whip on medium speed.
Add lemon juice and the rest of the sugar gradually while whipping until stiff peaks form.
Gently fold ⅓ of the meringue into the yolk batter with a spatula.
Gradually fold in the rest of the meringue without deflating the mix.
Lightly oil the pan, then wipe away excess.
Pipe or spoon batter onto pan into tall mounds.
Cover and cook on low for 3–5 minutes until the bottom is golden brown.
Notes
Flip gently, cover again, and cook another 3–5 minutes.
Nutrition
- Calories: 90
- Sugar: 6g
- Sodium: 40mg
- Fat: 4g
- Carbohydrates: 9g
- Protein: 4g
Find it online: https://minikitchenmagic.com/japanese-souffle-pancake/