Description
A delightful recipe for Traditional Fluffy Japanese Souffle Pancakes that are light and airy.
Ingredients
Scale
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3 large eggs
- 2 tablespoons sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup whole milk
- 1 tablespoon unsalted butter, melted
- 1⁄4 teaspoon cream of tartar
- Butter, for greasing
- Powdered sugar, for serving
- Maple syrup, for serving
Instructions
- Prepare all of your ingredients and equipment, including a large mixing bowl, whisk, spatula, non-stick skillet, a lid for the pan, and a spoon or ladle for pouring batter.
- Sift together the all-purpose flour, baking powder, and salt in the mixing bowl.
- Separate the egg yolks from the egg whites, placing the yolks in a small bowl.
- Beat the egg whites in a separate bowl until soft peaks form, about 3-4 minutes.
- Add cream of tartar to the egg whites and beat until stiff peaks form, an additional 2-3 minutes.
- In the yolk bowl, add sugar, vanilla extract, and whole milk, and whisk until smooth.
- Fold the sifted dry ingredients into the egg yolk mixture until just combined.
- Incorporate the melted butter into the batter, being careful not to overmix.
- Gently fold in the beaten egg whites in three additions to maintain a light texture.
- Heat a non-stick skillet over low to medium-low heat, greasing lightly with butter.
- Spoon about 1/4 cup of batter into the skillet, covering with a lid to cook for 3-4 minutes.
- Flip each pancake and cook for an additional 2-3 minutes until golden brown and cooked through.
- Remove the pancakes and dust with powdered sugar before serving.
- Enjoy immediately with maple syrup on the side.
Notes
- Sift dry ingredients to prevent lumps and ensure a smooth batter.
- Be cautious with egg yolk to ensure proper whipping of egg whites.
- Use low to medium-low heat for even cooking without browning too quickly.
- For taller pancakes, stack batter slightly higher in the skillet without overcrowding.
- Serve immediately for optimal fluffiness and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg