Ingredients
• 2 large eggs, separated
• 1/4 cup (50g) granulated sugar
• 1/2 cup (120ml) milk
• 1/2 teaspoon vanilla extract
• 1/2 cup (60g) cake flour or all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• Butter or non-stick cooking spray for the pan
Instructions
- Separate the Eggs: Carefully separate the egg whites and yolks, making sure there is no trace of yolk in the whites. This is crucial for achieving the light and airy texture.
- Whip the Egg Whites: In a clean, dry bowl, use a hand mixer or stand mixer fitted with the whisk attachment to whip the egg whites until they form stiff peaks. Gradually add the sugar, whipping continuously until the meringue is glossy and firm.
- Prepare the Batter: In a separate bowl, whisk together the egg yolks, milk, and vanilla extract. In a third bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Fold in the Meringue: Gently fold the whipped egg whites into the pancake batter in two or three additions, being careful not to deflate the mixture. The batter should be light and airy.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium-low heat and lightly grease the surface with butter or non-stick cooking spray. Scoop about 1/4 cup of the batter onto the hot surface, spacing the pancakes apart to allow for expansion. Cook for 2-3 minutes, or until the edges are set and the bottoms are golden brown. Gently flip the pancakes and cook for an additional 2-3 minutes, or until the second side is also golden brown.
- Serve and Enjoy: Serve the Japanese Souffle Pancakes immediately, topping them with your favorite toppings, such as fresh fruit, whipped cream, maple syrup, or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: The Ultimate, Simple Japanese Souffle Pancakes