Japanese Souffle Pancakes

Name: Japanese Souffle Pancakes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Cuisine: Japanese
Ingredients: 30 grams Flour (All-purpose flour); 20 milliliters Vegetable milk (Such as almond or soy milk); 2 units Eggs (Separated into yolks and whites); 25 grams Erythritol (Alternatively, use regular sugar); 0.5 teaspoons Baking powder; 0.5 teaspoons Vanilla extract (Or a few drops of vanilla essence)

Indulge in these incredibly light and fluffy Japanese Souffle Pancakes, a perfect quick, easy, and healthy breakfast option. Made with just a few simple ingredients, these delicate pancakes are known for their cloud-like texture and melt-in-your-mouth goodness. The secret lies in whipping egg whites to stiff peaks and gently folding them into the batter, creating an airy consistency. Serve them warm with your favorite toppings for a delightful start to your day.

#Breakfast

#Pancakes

#Souffle

#Japanese

#Sweet

#Healthy

#Fluffy

Cloud-like Souffle Pancakes with Berries

Recipe Information

15m

Prep Time

12m

Cook Time

27m

Total Time

Servings

Medium

Japanese

English

Nutrition (per serving)

177

Calories

Protein

24g

Carbs

Fat

Golden Brown Souffle Pancakes

Ingredients

Flour
(All-purpose flour)
30 grams
Vegetable milk
(Such as almond or soy milk)
20 milliliters
Eggs
(Separated into yolks and whites)
2 units
Erythritol
(Alternatively, use regular sugar)
25 grams
Baking powder
0.5 teaspoons
Vanilla extract
(Or a few drops of vanilla essence)
0.5 teaspoons

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Light and Airy Pancake Batter

Instructions

0/5 completed

1
Carefully separate the egg whites from the yolks, placing them into two separate, clean bowls. Ensure no yolk gets into the whites, as this can prevent them from whipping properly.
Preview
2m
Preview
Carefully separate the egg whites from the yolks, placing them into two separate, clean bowls. Ensure no yolk gets into the whites, as this can prevent them from whipping properly.
2m
Use cold eggs for easier separation and warm eggs for better volume when whipping whites.
2
In the bowl with egg whites, gradually add the erythritol (or sugar) while whipping with an electric mixer on medium-high speed until stiff peaks form. The whites should be glossy and hold their shape when the whisk is removed.
Preview
5m
Preview
In the bowl with egg whites, gradually add the erythritol (or sugar) while whipping with an electric mixer on medium-high speed until stiff peaks form. The whites should be glossy and hold their shape when the whisk is removed.
5m
Make sure your bowl and whisk are completely clean and free of grease to achieve stiff peaks.
3
In the bowl with egg yolks, add the flour, vegetable milk, baking powder, and vanilla extract. Whisk until the mixture is smooth and lump-free.
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3m
Preview
In the bowl with egg yolks, add the flour, vegetable milk, baking powder, and vanilla extract. Whisk until the mixture is smooth and lump-free.
3m
Do not overmix the yolk batter; mix just until combined to avoid developing gluten which can make pancakes tough.
4
Gently fold the whipped egg whites into the yolk batter in two or three additions. Use a spatula to carefully incorporate the whites, preserving as much air as possible to ensure fluffy pancakes. Do not overmix.
Preview
3m
Preview
Gently fold the whipped egg whites into the yolk batter in two or three additions. Use a spatula to carefully incorporate the whites, preserving as much air as possible to ensure fluffy pancakes. Do not overmix.
3m
Folding is key! Over-mixing will deflate the egg whites and result in flat pancakes. A few streaks of white are acceptable.
5
Heat a non-stick pan over very low heat. Lightly grease if necessary. Spoon large dollops of the batter into the pan, forming thick rounds. Add a tablespoon of water to the pan (away from the pancakes) and immediately cover. Cook for 5-7 minutes until risen and lightly golden, then flip, add more water, cover, and cook for another 5-7 minutes until cooked through.
Preview
12m
Preview
Heat a non-stick pan over very low heat. Lightly grease if necessary. Spoon large dollops of the batter into the pan, forming thick rounds. Add a tablespoon of water to the pan (away from the pancakes) and immediately cover. Cook for 5-7 minutes until risen and lightly golden, then flip, add more water, cover, and cook for another 5-7 minutes until cooked through.
12m
Cooking on very low heat and covering the pan creates steam, which helps the pancakes rise and cook evenly without burning.