Fluffy Japanese Soufflé Pancakes
Indulge in the light and airy delight of Fluffy Japanese Soufflé Pancakes! Perfectly fluffy and delicious, these pancakes are a must-try! 🥞✨
Equipment
- 1 Non-stick skillet For cooking the pancakes.
- 1 Ring mold To shape the pancakes while cooking.
- 1 Mixing bowls For combining ingredients.
- 1 Whisk For whipping egg whites.
- 1 spatula For folding ingredients.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour Provides structure; can use gluten-free blend.
- 1 tsp Baking powder Essential for fluffiness.
- 2 tbsp Sugar Can substitute with coconut sugar.
Wet Ingredients
- 4 large Egg whites Whipped to stiff peaks for fluffiness.
- 1/2 cup Milk Use whole or dairy-free alternative.
- 1 tsp Vanilla extract Adds depth of flavor.
- a pinch Salt Enhances flavors.
Optional Toppings
- to taste Fresh fruits, maple syrup, or whipped cream For serving.
Instructions
Preparation
- Gather all your ingredients: all-purpose flour, baking powder, sugar, egg whites, milk, vanilla extract, and salt.
Whipping Egg Whites
- In a clean, dry bowl, whip the egg whites until stiff peaks form.
Mixing Dry Ingredients
- In another bowl, combine the flour, baking powder, sugar, and salt. Whisk together.
Combining Wet Ingredients
- In a separate bowl, mix the egg yolks, milk, and vanilla extract until well combined.
Folding Mixtures
- Gently fold the whipped egg whites into the yolk mixture using a spatula.
Cooking
- Preheat a non-stick skillet over low heat. Pour the batter into the ring mold and cover with a lid. Cook for about 4-5 minutes.
Flipping Pancakes
- Carefully flip the pancakes and cook for another 3-4 minutes, still covered.
Serving
- Remove pancakes from the skillet and serve warm with toppings.
Video
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 200 | 5g | 6g | 30g |