Description
Enjoy the light, airy perfection of Jiggly Japanese Soufflé Pancakes! These delightful pancakes boast a melt-in-your-mouth texture and a charming jiggly appearance, making them a perfect treat for breakfast or brunch. Fluffy and soft, they are topped with powdered sugar, fresh berries, and syrup for a truly indulgent experience.
Ingredients
2 large eggs, yolks and whites separated
2 tablespoons milk
1/2 teaspoon vanilla extract
3 tablespoons cake flour (or all-purpose flour, sifted)
1/4 teaspoon baking powder
1 1/2 tablespoons granulated sugar
1/4 teaspoon cream of tartar (optional)
Butter or oil for cooking
Powdered sugar, syrup, and fresh berries for serving (optional)
Instructions
- Prepare the Egg Yolks: Whisk egg yolks, milk, and vanilla extract. Sift in cake flour and baking powder; whisk until smooth.
- Beat the Egg Whites: Beat egg whites until foamy, then add sugar and cream of tartar. Continue beating until stiff peaks form.
- Combine the Mixtures: Gently fold beaten egg whites into egg yolk mixture in three additions.
- Cook the Pancakes: Heat a non-stick skillet over low heat, lightly grease, and spoon batter into the skillet. Cover and cook for 4-5 minutes per side until golden brown and fluffy.
- Serve: Dust with powdered sugar, drizzle with syrup, and top with fresh berries if desired.
Notes
Ensure egg whites are beaten to stiff peaks for maximum fluffiness.
Cook pancakes on low heat to allow them to rise properly.
Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 4 pancakes
- Calories: 150 kcal