Fluffy Japanese Soufflé Pancakes
Experience the light and airy delight of Japanese soufflé pancakes, perfect for brunch or a special breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 65 g Egg White
- 5 g Lemon Juice
- 25 g Granulated Sugar
- 5 g Cornstarch
- 35 g Egg Yolk
- 35 g Cake Flour
- 3 Pinches of Salt
- 15 g Milk
Instructions
- Prepare the Egg Whites: Start by separating the egg whites from the yolks. Make sure your mixing bowl is completely clean and dry. In that bowl, add the egg whites and lemon juice. Beat on medium speed until soft peaks form, then gradually add granulated sugar and whisk until stiff peaks form.
- Mix the Egg Yolks: In another bowl, whisk together the egg yolks, milk, and a pinch of salt. Slowly sift in the cake flour and cornstarch, mixing until smooth.
- Fold in the Egg Whites: Take a scoop of the fluffy egg whites and gently fold into the egg yolk mixture using a spatula.
- Preheat Your Pan: Heat a non-stick skillet or griddle over low heat and lightly grease it.
- Cook Your Pancakes: Pour the batter into a ring mold on the skillet, covering it with a lid. Cook for 4-5 minutes, then check for golden brown color before flipping.
- Finishing Touches: Cook the other side for another 3-4 minutes until golden brown. Let cool before plating.
Notes
Serve with maple syrup, whipped cream, and fresh berries. Experiment with flavors like matcha or chocolate chips for variety!
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 5g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes, brunch recipes, breakfast ideas