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Japanese Souffle Pancake

These fluffy Japanese souffle pancakes are easy to make and perfect for an indulgent breakfast, offering a light and airy texture with a slightly sweet flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 2 large eggs Using high-quality eggs enhances flavor.
  • 1/4 cup milk Substitute with almond milk for dairy-free.
  • 1/2 cup all-purpose flour Use a gluten-free blend for gluten-free pancakes.
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • to taste butter For greasing the pan.
For Serving
  • to taste fresh fruits Use strawberries or blueberries.
  • to taste maple syrup For drizzling over pancakes.
  • to taste whipped cream For topping.

Method
 

Preparation
  1. Separate the eggs, placing the egg whites in one bowl and the yolks in another.
  2. Whisk the egg yolks with milk, vanilla extract, and sugar until well combined and smooth.
  3. Sift in the flour and baking powder, mixing until there are no lumps.
  4. In a separate bowl, beat the egg whites until soft peaks form, then gradually add sugar and beat until stiff peaks form.
  5. Gently fold the beaten egg whites into the yolk mixture being careful not to deflate the whites.
Cooking
  1. Heat a non-stick pan over low heat and grease it with butter.
  2. Pour in the batter to form thick pancakes, cover with a lid, and cook for 4-5 minutes.
  3. Gently flip the pancakes and cook for another 4-5 minutes until golden on both sides.
Serving
  1. Serve the pancakes warm, topped with fresh fruits, maple syrup, and whipped cream.

Notes

Store pancakes in an airtight container in the fridge for up to two days. Reheat gently to maintain fluffiness.