Japanese Soufflé Pancakes
These Japanese Soufflé Pancakes, as their name mentions, are like little soufflés, very fluffy and soft, light like a cloud, with a delicate flavor and texture.
Ingredients
- 2 medium eggs , separated
- 1 tbsp (15ml) milk
- 1/2 tsp (3g) vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/2 tsp (2g) baking powder
- 1/4 tsp (1g) salt
- 1 tsp (5ml) lemon juice
- 2 tbsp (30g) sugar
- oil for greasing the pan
- fresh berries for serving , optional
- powdered sugar and maple syrup for serving
Instructions
- First prepare the parchment paper rings, about 3 inch (8cm) wide and 1 ½ inch (4cm) high. Bind the ends of the parchment paper with a bit of butter.
- Separate whites from yolks.
- Add milk and vanilla extract over the egg yolks and whisk slightly to combine. Sift flour and baking powder and mix to incorporate and set aside to whip the whites.
- Add salt over the whites and start whipping until foamy. Add lemon juice and gradually incorporate sugar.
- Continue whipping until stiff peaks form.
- Place a large nonstick skillet over medium-low heat.
- Gently fold the whites into the yolk mixture.
- Slightly grease the pan with vegetable oil and place the rings in the pan.
- Divide batter evenly.
- Pour about 1 tablespoon of water to create steam, cover and cook the pancakes for about 6-8 minutes.
- Gently flip the pancakes, add another tablespoon of water if evaporated, cover and cook for another 5-6 minutes.
- Gently remove the parchment paper and transfer pancakes to a serving platter.
- Serve imediately, dusted with powdered sugar or maple syrup and fresh berries. The pancakes may deflate slightly after cooking. Enjoy!
Video
Nutrition
Serving: 1 serving out of 3Calories: 122kcalCarbohydrates: 18.6gProtein: 4.9gFat: 3.1gSaturated Fat: 1gCholesterol: 110mgSugar: 10.7g