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Fluffy Japanese Soufflé Pancakes

Delightfully fluffy Japanese soufflé pancakes that are light, airy, and perfect for a special breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggs Separate whites and yolks
  • 2 tablespoons milk Can substitute with almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • a pinch salt
  • to taste butter For cooking
  • to taste maple syrup For serving (optional)
  • to taste fresh fruit For serving (optional)

Method
 

Preparation
  1. Separate the egg whites from the yolks in two different bowls.
  2. In the bowl with the yolks, add milk, vanilla, sugar, and a pinch of salt. Whisk until smooth.
  3. Sift in the flour and baking powder. Fold gently until just combined.
  4. In a clean bowl, whip the egg whites until they form stiff peaks.
  5. Gradually fold the whipped egg whites into the yolk mixture carefully.
Cooking
  1. Heat a non-stick skillet over low heat and add a tad of butter.
  2. Use a ring mold or free-form to scoop in about 1/4 cup of batter. Cook for about 4-5 minutes with the lid on.
  3. Flip and cook for a further 3-4 minutes.
Serving
  1. Stack the pancakes, drizzle with maple syrup, and top with fresh fruit.

Notes

For a little extra zing, add a pinch of lemon zest. Be patient while cooking to maintain the soufflé texture. For fluffier pancakes, separate the egg whites the night before.