Description
These cloud-like Japanese souffle pancakes are as fun to make as they are to eat. With a dreamy, airy texture and subtle sweetness, they’re a delicious twist on the classic breakfast pancake. Perfect for a weekend brunch or anytime you want to wow your taste buds and your guests.
Ingredients
2 large eggs, yolks and whites separated
1 tablespoon milk
1/4 teaspoon vanilla extract
1/4 cup cake flour
1/4 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon lemon juice or cream of tartar
Neutral oil or butter, for greasing
Instructions
- Separate egg yolks and whites into two bowls. Chill the whites.
- In the yolk bowl, whisk together yolks, milk, and vanilla extract.
- Sift in cake flour and baking powder. Stir just until combined.
- Whip the egg whites with lemon juice or cream of tartar until foamy.
- Gradually add sugar while whipping to stiff peaks.
- Fold a third of the meringue into the yolk batter, then fold in the rest gently.
- Heat a nonstick pan on low and grease it lightly. Grease ring molds if using.
- Spoon batter into pan or molds. Cover and cook 4–5 minutes.
- Flip carefully. Cook another 4 minutes covered.
- Serve immediately with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast