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–+ servings

Japanese Souffle Pancakes

Fluffy, airy pancakes that are a delight to eat.
Print Recipe
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: Japanese
Servings: 2 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 large Eggs separated
  • 2 tablespoon Milk
  • ¼ cup All-purpose Flour sifted
  • ¼ teaspoon Baking Powder
  • 2 tablespoon Sugar
  • ¼ teaspoon Vanilla Extract
  • 1 tablespoon Vegetable Oil for cooking

Instructions 

  1. Separate the egg yolks and whites into two bowls.
  2. In the bowl with the yolks, add milk, sifted flour, baking powder, and vanilla extract. Mix until smooth.
  3. In the bowl with the egg whites, beat until foamy. Gradually add sugar and continue to beat until stiff peaks form.
  4. Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
  5. Heat a non-stick pan over low heat and lightly grease with vegetable oil. Place ring molds in the pan and fill them with batter.
  6. Cover the pan and cook for about 4-5 minutes on each side, until the pancakes are golden brown and cooked through.
  7. Carefully remove the ring molds and serve the pancakes warm with your favorite toppings.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 150mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Calcium: 100mg | Iron: 1mg

Keywords

Souffle Pancakes
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