Fluffy Japanese Souffle Pancakes
Equipment
Ingredients
Ingredients
large eggs (separated)
2 piece
whole milk
30 ml
all-purpose flour
25 g
baking powder
1 g
vanilla extract
2 ml
granulated sugar
25 g
unsalted butter
10 g
Instructions
Separate eggs
Carefully separate egg whites from yolks into two bowls.
Mix yolk batter
Whisk egg yolks with milk, flour, baking powder and vanilla until smooth.
Whip egg whites
Beat egg whites with half the sugar until stiff peaks form.
Fold meringue into batter
Gently fold whipped egg whites into yolk batter in 3 additions to keep airy texture.
Cook pancakes
Heat butter in pan over low heat. Scoop batter into pan and cook covered for 3-4 minutes per side until golden and fluffy.
Serve immediately
Plate the pancakes and serve hot with maple syrup, butter or fresh berries.
Original recipe
Storage
Best enjoyed fresh. Leftovers lose fluffiness quickly.
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