Description
Light and fluffy Japanese souffle pancakes that are perfectly jiggly and delicate. These cloud-like pancakes are a delightful breakfast treat.
Ingredients
Scale
- 2 large eggs, separated (room temperature)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon cream of tartar
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- Pinch of salt
- Butter for cooking
- Maple syrup and fresh berries for serving
Instructions
- Separate egg whites and yolks, ensuring no yolk gets into the whites.
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar while beating until stiff peaks form.
- Mix egg yolks, milk, and vanilla in a separate bowl.
- Sift flour, baking powder, and salt together.
- Fold dry ingredients into yolk mixture.
- Gently fold in egg whites in three portions.
- Heat pan on low, add butter.
- Pour batter using ring molds.
- Cover and cook for 4-5 minutes.
- Flip carefully, cover, and cook 3-4 minutes more.
- Serve immediately with toppings.
Notes
- Ensure bowl and beaters are completely clean and grease-free.
- Use room temperature eggs for best results.
- Make batter just before cooking.
- Cook on low heat and be patient.
- Cover while cooking for even heat distribution.
- Can substitute cream of tartar with lemon juice or vinegar.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg
Keywords: Japanese souffle pancakes, fluffy pancakes, jiggly pancakes, souffle hotcakes
