Fluffy Japanese Soufflé Pancakes Recipe
Learn how to make the most delightful and fluffy Japanese Soufflé Pancakes at home with this step-by-step recipe. These pancakes are a must-try for any pancake enthusiast!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 3 pancakes (1 serving) 1x
- Category: Breakfast/Brunch
- Method: Pan-frying
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Units
Scale
Egg Mixture:
- 2 large eggs (50 g each w/o shell)
- 1 1/2 Tbsp whole milk
- 1/4 tsp pure vanilla extract
Dry Ingredients:
- 1/4 cup cake flour
- 1/2 tsp baking powder
- 2 Tbsp sugar
Additional:
- 1 Tbsp neutral oil (for greasing the pan)
- 2 Tbsp water (for steaming)
- 1 Tbsp confectioners’ sugar
- fresh berries
- maple syrup
- 1/2 cup heavy (whipping) cream
- 1 1/2 Tbsp sugar
For Fresh Whipped Cream (optional):
Instructions
- To Make Fresh Whipped Cream: Prepare an ice bath. Whisk cream and sugar until medium to firm peaks form. Chill until serving.
- To Mix the Batter: Combine egg yolks, milk, and vanilla. Add sifted flour and baking powder. Set aside.
- To Make the Meringue: Beat egg whites and sugar until stiff peaks form.
- To Fold In the Meringue: Gently fold meringue into the egg yolk mixture.
- To Cook the Pancakes: Cook on low heat, adding water for steam.
- To Serve: Top with whipped cream, berries, confectioners’ sugar, and maple syrup. Enjoy!
Notes
- Use metric measurements for best results.
- Cook pancakes one batch at a time to prevent deflation.
- Keep the batter piled high while cooking for fluffy pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: Approx. 180
- Sugar: Approx. 10g
- Sodium: Approx. 120mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Approx. 4g
- Trans Fat: 0g
- Carbohydrates: Approx. 18g
- Fiber: Approx. 1g
- Protein: Approx. 4g
- Cholesterol: Approx. 110mg
Find it online: https://queenrecipe.com/fluffy-japanese-souffle-pancakes-recipe/
