Fluffy Japanese Soufflé Pancakes: A Breakfast Masterpiece
Fluffy Japanese Soufflé Pancakes are a delightful twist on traditional pancakes, offering a light and airy texture that melts in your mouth. These jiggly pancakes are perfect for any meal of the day, whether you want to impress guests at brunch or indulge in a sweet treat after dinner. With their elegant height and versatile toppings, which include fresh fruits and whipped cream, these pancakes will undoubtedly steal the spotlight at your breakfast table. Easy to make with simple ingredients, this recipe transforms everyday mornings into extraordinary culinary experiences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 3 (3 pancakes) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar
- 2 tablespoons granulated sugar
- Neutral oil for greasing the pan
- Sweetened whipped cream
- Assorted fresh berries (strawberries, blueberries, raspberries)
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (chilled)
- 1 tablespoon granulated sugar for cream
- ½ teaspoon vanilla extract for cream
Instructions
- Separate the egg whites from yolks; mix yolks with milk and vanilla until combined.
- Sift together flour and baking powder; fold into the wet mixture.
- Whip egg whites until soft peaks form; gradually add sugar and beat until stiff peaks form.
- Gently fold egg whites into batter until no streaks remain.
- Heat a nonstick pan over low heat, grease lightly, and spoon batter (¼ cup each) onto the pan.
- Cover with a lid and cook for 4-5 minutes; flip carefully once puffed.
- Serve warm topped with sweetened whipped cream and fresh berries.
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 6g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg