Description
Delightfully fluffy Japanese Soufflé Pancakes topped with a rich caramel drizzle.
Ingredients
- Eggs – 3 large (separated)
- Milk – 2 tbsp
- Cake flour – ¼ cup
- Sugar – 3 tbsp
- Baking powder – ½ tsp
- Vanilla extract – ½ tsp
- Butter – for greasing and topping
- Caramel or maple syrup – for drizzle
Instructions
- Separate egg yolks and whites. In one bowl, whisk yolks, milk, vanilla, and flour until smooth.
- Beat egg whites with sugar until stiff glossy peaks form.
- Gently fold meringue into yolk mixture in three parts — keep airy and fluffy.
- Grease a nonstick pan, use pancake molds or rings, and spoon batter halfway up.
- Cover and cook on low heat 4–5 minutes per side until puffed and golden.
- Stack pancakes, top with a pat of butter, and drizzle caramel or syrup generously.
- Serve immediately for that soft, jiggly texture.
Notes
- Ensure to beat the egg whites until stiff peaks for the best fluffiness.
- Use a nonstick pan to prevent sticking.
- Adjust the cooking time based on your stove’s heat settings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg