Description

These tall, airy Fluffy Japanese Souffle Pancakes are like clouds on your plate. With a meringue base, they rise beautifully to deliver a soft, delicate bite. Perfect for a special morning, they pair wonderfully with syrup, fruit, or powdered sugar.

Ingredients

2 large eggs (separated)

1 tablespoon milk

1/4 teaspoon vanilla extract

1/4 cup cake flour

1/4 teaspoon baking powder

2 tablespoons granulated sugar

1/4 teaspoon lemon juice or cream of tartar

Oil or butter (for greasing the pan)

Optional: powdered sugar, maple syrup, fruit, whipped cream

Instructions

Separate the egg yolks and whites. Chill the whites.
In the yolk bowl, whisk in milk and vanilla until smooth.
Sift in cake flour and baking powder. Mix gently until smooth.
Whip the egg whites until foamy. Add lemon juice, then sugar in parts. Beat to stiff, glossy peaks.
Fold a small scoop of meringue into yolk batter. Then fold in the rest carefully.
Preheat and grease a non-stick skillet on low heat. Use molds or pipe mounds.
Cover and cook 4-5 minutes. Flip and cook another 4 minutes.
Serve warm with your favorite toppings.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Breakfast