Fluffy Japanese Soufflé Pancakes

 

Ingredients:

- 2 large eggs, yolks and whites separated

- 2 tablespoons milk

- 1/4 teaspoon vanilla extract

- 1/4 cup all-purpose flour

- 1/2 teaspoon baking powder

- 2 tablespoons granulated sugar

- 1/4 teaspoon cream of tartar or lemon juice (for

stabilizing egg whites)

- Butter or oil, for greasing the pan

For serving:

- Whipped cream

- Fresh berries (strawberries, blueberries, etc.)

- Powdered sugar

- Fresh mint (optional)

Directions:

1. In a medium bowl, whisk together egg yolks, milk, and

vanilla extract until smooth.

2. Sift in flour and baking powder. Mix just until

combined and set aside.

3. In another clean, dry bowl, beat egg whites until

foamy. Add cream of tartar or lemon juice, then gradually

add sugar while beating until stiff peaks form.

4. Gently fold the egg whites into the yolk batter in three

parts, being careful not to deflate the mixture. The batter

should be thick and airy.

5. Heat a non-stick pan over low heat and lightly grease

with butter or oil. If available, use ring molds for height.

6. Scoop or pipe the batter into round mounds. Cover the

pan with a lid and cook for 4–5 minutes.

7. Carefully flip each pancake and cook another 4–5

minutes, covered, until golden and cooked through.

Adjust heat as needed to avoid burning.

8. Stack pancakes on a plate, top with whipped cream

and fresh berries, and dust with powdered sugar.

Prep Time: 15 minutes | Cooking Time: 10 minutes |

Total Time: 25 minutes

Kcal: 210 kcal | Servings: 2–3 pancakes