Description
Indulge in a breakfast experience like no other with these Fluffy Japanese Souffle Pancakes. Light and airy, each bite melts in your mouth, making them perfect for lazy weekends or festive brunches. With just a few simple ingredients, you can recreate the magic of this delightful treat right in your kitchen.
Ingredients
Scale
- 1 cup all-purpose flour
- 4 large eggs (separated)
- 1/2 cup whole milk
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 2 tbsp unsalted butter (melted)
- Maple syrup (to taste)
- Fresh berries (e.g., strawberries, blueberries)
- Whipped cream (to taste)
Instructions
- In a bowl, whisk together egg yolks, milk, melted butter, and sugar until smooth.
- Sift in the flour and baking powder; mix gently to combine.
- In a separate bowl, beat egg whites until stiff peaks form.
- Carefully fold the whipped egg whites into the batter until just combined.
- Preheat a non-stick skillet over low heat and grease with a little butter.
- Pour the batter into round molds in the skillet and cover with a lid. Cook for about 4-5 minutes until bubbles form on top.
- Gently flip and cook for another 3-4 minutes until golden brown.
- Serve warm topped with maple syrup, fresh berries, and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 220mg