Description
The captivating loftiness of Japanese soufflé pancakes isn’t mere happenstance; it’s a testament to specific culinary techniques and ingredient manipulation that distinguish them from their more conventional counterparts. The secret lies predominantly in the meticulous handling of egg whites and a unique, gentle cooking approach.
Ingredients
– 2 large eggs, separated
– 2 tbsp whole milk
– 1/2 tsp vanilla extract
– 1/4 cup all-purpose flour
– 1/2 tsp baking powder
– 2 tbsp granulated sugar
– Butter or oil for greasing the pan
– Powdered sugar and fresh berries for serving (optional)
Instructions
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Prepare the Dry Ingredients: In a medium bowl, meticulously whisk together the sifted all-purpose flour and baking powder. Set aside.
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Create the Yolk Mixture: In a separate bowl, whisk the egg yolks with 20 grams of granulated sugar and the milk until the mixture becomes smooth and pale yellow. If desired, stir in the vanilla extract.
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Combine Wet and Dry: Gradually add the dry ingredients to the wet yolk mixture, whisking until just combined. Be careful not to overmix; a few small lumps are acceptable.
Notes
Light, airy, and extra fluffy, these pancakes are a dreamy treat that almost melt in your mouth. Best eaten fresh off the pan!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: ~220
- Sugar: 9g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 110mg