Description
A recipe for light and airy souffle pancakes.
Ingredients
Scale
- 2 large eggs, separated
- 2 tablespoons granulated sugar, divided
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil, plus more for cooking
Instructions
- In a medium bowl, whisk together the egg yolks, 1 tablespoon of sugar, milk, and vanilla extract until well combined.
- In a separate small bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1 tablespoon of sugar and continue beating until stiff, glossy peaks form.
- Gently fold about one-third of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain.
- Heat a lightly oiled non-stick skillet or griddle over low heat.
- Pour about 1/4 cup of batter onto the skillet for each pancake. You can use a ring mold or create a tall shape with the batter.
- Cover the skillet and cook for 5-7 minutes, or until the bottoms are golden brown.
- Carefully flip the pancakes and cook for another 5-7 minutes, or until cooked through.
- Serve immediately with your favorite toppings.
Notes
- Ensure your egg whites are at room temperature for best volume.
- Use a low heat to prevent the outside from burning before the inside is cooked.
- You can add a pinch of cream of tartar to the egg whites to help stabilize them.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: souffle pancakes, fluffy pancakes, japanese pancakes, easy pancake recipe, breakfast recipe