Description
Delight in the airy, cloud-like texture of Fluffy Japanese Soufflé Pancakes that melt in your mouth, perfect for a special breakfast or brunch.
Ingredients
Scale
- 3 large fresh eggs, at room temperature
- 1/2 cup whole milk, room temperature
- 1 cup all-purpose flour, sifted twice
- 2 tablespoons fine granulated sugar
- 1/4 teaspoon cream of tartar or lemon juice
Instructions
- In a clean dry bowl, beat egg whites at medium speed until foamy. Add cream of tartar or lemon juice, and continue to beat until stiff peaks form.
- Preheat a non-stick pan to low heat (around 300°F) to ensure even cooking.
- Fold one-third of the meringue into the yolk mixture, then gently fold in the remaining meringue until no white streaks remain.
- Use an ice cream scoop or piping bag to portion uniform layers for each pancake.
- Cover pancakes immediately and resist peeking for the first four minutes. Look for bubbling on top before flipping.
- Serve immediately on warmed plates with desired toppings.
Notes
Avoid overbaking to keep pancakes fluffy. Use precise ingredient measurements for the best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg