Breakfast
Japanese Soufflé Pancakes
40 minServes 4Nutri-Score C€€
C
40 min
40 minJapanese Soufflé Pancakes
what you need
Ingredients
eggs (separated, whites cold)Other4 pieces
cake flour (sifted)Grains60 g
milk (room temperature)Dairy60 ml
granulated sugar (divided)Pantry60 g- baking powderPantry3 g
- vanilla extractPantry5 ml
- neutral oil (for greasing the pan)Pantry15 ml
lemon juiceProduce5 ml
per serving
Nutrition
150kcal
- Carbs
- 16 g
- Proteins
- 7 g
- Fat
- 7 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Hand mixer- Sieve
Frying pan
Spatula
Kitchen scale
step by step
Method
- Step 1
Separate the eggs and prepare the batters
- Separate the egg yolks from the whites, keeping the whites in a cold bowl.
- Whisk the yolks with the milk, vanilla extract and oil until smooth.
- Sift in the cake flour and baking powder, then whisk to a smooth batter.
- Step 2
Whip the egg whites
- Add the lemon juice to the egg whites and beat until foamy.
- Gradually add the sugar while beating to a glossy, stiff meringue with soft peaks.
- Step 3
Fold the meringue into the batter
- Fold a third of the meringue into the yolk batter to loosen it.
- Gently fold in the remaining meringue in two additions, keeping the air in the mixture.
- Step 4
Cook the pancakes
- Grease the pan lightly and heat over low heat.
- Spoon tall mounds of batter into the pan, cover and cook until the base is set.
- Add a little more batter on top of each pancake, cover and continue cooking.
- Flip carefully, cover and cook until golden and cooked through.
- Step 5
Serve
- Slide the pancakes onto plates and serve immediately while fluffy.
most cooked first