Japanese Pancakes (Fluffy Soufflé)
Tall, cloud-like pancakes that jiggle as they cook â they take patience and are worth every second.
Nutritionper 100 gâș
180
Calories
8g
Protein
20g
Carbs
7g
Fat
Ingredients
| 2 | large eggs, separated | |
| 2 tablespoons | 30 ml | whole milk |
| 2 tablespoons | 30 ml | cake flour |
| 1/4 teaspoon | 1.3 ml | baking powder |
| 2 tablespoons | 30 ml | sugar |
| 1/4 teaspoon | 1.3 ml | vanilla extract |
| â | butter for the pan |
Instructions
- Whisk egg yolks with milk and vanilla. Sift in flour and baking powder and stir to combine.
- Beat egg whites until foamy, add sugar gradually, and beat to stiff, glossy peaks.
- Fold egg whites into yolk mixture in three additions, working very gently.
- Heat a nonstick pan over low heat with a lid nearby. Grease lightly.
- Spoon large mounds of batter onto the pan and cook covered for 4 to 5 minutes until the bottom is set. Flip very gently and cook another 4 minutes covered.
- Serve immediately with maple syrup, whipped cream, or fresh fruit.