Description
An incredibly fluffy Japanese Souffle Pancake that’s quick and easy, perfect for breakfast or brunch.
Ingredients
Scale
- 3 large eggs
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 tablespoon sugar
- Butter for cooking
- Fresh fruits for topping
- Maple syrup for serving
- Whipped cream for serving
Instructions
- Separate the eggs: In a mixing bowl, start by separating the egg yolks from the whites.
- Combine the yolks: To the bowl with the yolks, add the milk, vanilla extract, flour, baking powder, and sugar. Mix until smooth.
- Whip the egg whites: In another bowl, whip the egg whites until stiff peaks form.
- Fold it in: Gently fold the egg whites into the yolk mixture until just combined.
- Heat the pan: Heat a non-stick skillet over low heat and add butter.
- Cook the pancakes: Pour a scoop of batter into the skillet, cover, and cook for about 3-4 minutes, then flip and cook for an additional 2-3 minutes.
- Serve and enjoy: Serve hot topped with fresh fruits, maple syrup, and whipped cream.
Notes
These pancakes are customizable; feel free to use any leftover fruits or add chocolate chips!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg