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Japanese Soufflé Pancakes
Breakfast

Japanese Soufflé Pancakes

30 minServes 2Nutri-Score C€
from @williamsengg3 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • eggs (separated into yolks and whites)Other4 pieces
  • milkDairy60 ml
  • vanilla extractPantry5 ml
  • cake flour (sifted (all-purpose flour works too))Grains60 g
  • baking powderPantry2 g
  • granulated sugarPantry50 g
  • water (a few drops for steaming)Other20 ml

per serving

Nutrition

315kcal

Carbs
39 g
Proteins
15 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Frying pan
  • Spatula

step by step

Method

  1. Make the yolk batter

    • Separate the egg yolks from the whites into two bowls.
    • Add the milk and vanilla extract to the yolks and whisk together.
    • Add the cake flour and baking powder and whisk until smooth.
    Step 1

  2. Whip the egg whites

    • Whisk the egg whites until frothy.
    • Add the granulated sugar and whisk until stiff peaks form.
    Step 2

  3. Fold the batters together

    • Gently fold the meringue into the yolk batter in batches until just combined.
    Step 3

  4. Cook the pancakes

    • Spoon the batter into a lightly greased nonstick pan.
    • Add a few drops of water to the pan and cover with a lid.
    • Cook on low heat, then flip and cook the other side the same way.
    Step 4

  5. Serve

    • Top with your favourite toppings and enjoy.
    Step 5
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