Fluffy Japanese Soufflé Pancakes

Experience the airy delight of Fluffy Japanese Soufflé Pancakes that melt in your mouth, perfect for breakfast or dessert.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 servings

Course: Breakfast, Brunch, Dessert

Cuisine: Japanese

Calories: 200

Main Ingredients

2 large eggs Separating the yolks and whites is essential for achieving that fluffy texture.
1 tablespoon milk Adds moisture and richness without weighing down the batter.
1/4 cup all-purpose flour Sift for a lighter texture.
1/2 teaspoon baking powder Gives the pancakes some extra lift.
1 tablespoon sugar Adds a hint of sweetness.
1/4 teaspoon vanilla extract Use pure if possible for best flavor.
butter for cooking Provides a golden-brown finish and flavor.
powdered sugar for serving Elevates aesthetics and flavor.
toppings (e.g., syrup, whipped cream, fruits) Explore different toppings for variety.

Preparation

Carefully crack each egg, placing the whites in one mixing bowl and the yolks in another.
Add milk, flour, baking powder, sugar, and vanilla extract to the yolks and mix until smooth.
Beat the egg whites until soft peaks form, then gradually sprinkle in more sugar and whisk until stiff peaks form.
Gently fold the whipped egg whites into the yolk mixture.

Cooking

Preheat a non-stick skillet over low heat and lightly grease it with butter.
Using a ring mold, pour the batter into the mold in the pan and cook for 4-5 minutes on each side.
Flip gently, covering with a lid to help them puff up.
Serve warm with a dusting of powdered sugar and your choice of toppings.

Use room temperature eggs for fluffier batter. Sift the flour and cook on low heat for best results. Experiment with toppings for a fun twist.