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Fluffy Japanese Soufflé Pancakes

Experience cloud-like pancakes with a light, fluffy texture that melts in your mouth. Perfect for breakfast and customizable with various toppings!
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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: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large eggs Separated into whites and yolks
  • 2 tablespoons milk At room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour Sifted
  • 1/2 teaspoon baking powder Sifted
  • 1 tablespoon sugar
For Cooking and Serving
  • Butter or oil for cooking For greasing the pan
  • Powdered sugar for serving Optional
  • Syrup or fruit for serving Optional

Method
 

Preparation
  1. Carefully separate the egg whites and yolks into two bowls. Keep the egg whites in a clean, grease-free bowl.
  2. In the bowl containing the yolks, whisk together the milk and vanilla extract until combined.
  3. Sift in the flour and baking powder into the yolk mixture. Add sugar and mix until you achieve a smooth batter without lumps.
  4. Using a hand mixer, beat the egg whites on medium speed until soft peaks form, approximately 3-4 minutes.
  5. Gently fold the whipped egg whites into the yolk batter one-third at a time, being careful not to deflate the mixture.
Cooking
  1. Preheat a non-stick skillet over low to medium heat and add butter or oil to coat the surface.
  2. Pour about a 1/4 cup of batter into the skillet for each pancake. Cover with a lid and cook for 3-4 minutes until the bottom is golden brown. Flip and cook for an additional 3-4 minutes.
  3. Stack your pancakes high and dust with powdered sugar. Serve with your choice of syrup or fresh fruits.

Notes

Ensure ingredients are at room temperature for maximum fluffiness. Experiment with different toppings such as honey or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.