Description
Fluffy Japanese souffle pancakes elevate breakfast with cloud-like pillows of delicate sweetness. Delightful layers of whipped egg whites create a heavenly texture that melts on your palate, inviting pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1/4 cup milk
- 1/2 cup all-purpose flour
Leavening and Stabilizing Ingredients:
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar
Sweetening and Flavoring Ingredients:
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
Cooking and Serving Ingredients:
- Butter or oil, for cooking
- Powdered sugar, for serving
- Fresh fruit, for serving
Instructions
- Whisk egg yolks, milk, and vanilla extract in a medium bowl until thoroughly blended. Gently sift flour and baking powder into the mixture, stirring until a smooth, silky batter forms.
- In a separate pristine bowl, whip egg whites with cream of tartar, creating soft peaks. Gradually introduce granulated sugar while continuing to beat until the mixture becomes glossy and maintains stiff, elegant peaks.
- Delicately incorporate the whipped egg whites into the yolk mixture, using a folding technique in three careful stages to preserve the airy texture without deflating the batter.
- Prepare a non-stick skillet over low heat, lightly coating the surface with a thin layer of butter or oil. Use a spoon to carefully drop thick, voluminous batter rounds into the pan.
- Place a tight-fitting lid over the skillet, allowing the pancakes to steam and rise for approximately 3-4 minutes. Gently flip and cook the opposite side until achieving a golden, delicate exterior.
- Transfer the souffle pancakes to serving plates, dusting with a light snowfall of powdered sugar and garnishing with vibrant, fresh seasonal fruits for an elegant presentation.
Notes
- Egg Whites Technique: Whip egg whites to stiff peaks using room temperature eggs for maximum volume and stability.
- Low Heat Mastery: Cook pancakes on extremely low heat to achieve the signature fluffy, cloud-like texture without burning.
- Folding Strategy: Use a gentle folding motion with a spatula, cutting through the center and scooping from the bottom to maintain egg white airiness.
- Dietary Adaptations: Replace dairy milk with almond or oat milk for lactose-free version, and use gluten-free flour for celiac-friendly option.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast, Desserts
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 297 kcal
- Sugar: 18 g
- Sodium: 157 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 93 mg