Description
Japanese Soufflé Pancakes promise cloud-like pillows of pure breakfast delight, melting hearts with their airy texture. Delicate whisked egg whites and precise cooking techniques elevate these pancakes from ordinary morning fare to a culinary experience you’ll savor with pure joy.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup milk (120 milliliters)
Leavening and Flavor Enhancers:
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Cooking Ingredient:
- Butter, for greasing the pan (as needed)
Instructions
- Separate egg yolks and whites into two distinct mixing vessels, ensuring no yolk contamination in the whites.
- Whisk egg yolks with milk and vanilla extract until thoroughly integrated and smooth.
- Delicately sift flour and baking powder over the yolk mixture, stirring gently to create a uniform batter without lumps.
- Using an electric mixer, whip egg whites with cream of tartar, initiating on low speed and progressively increasing.
- Gradually incorporate sugar while continuously beating egg whites until they form glossy, firm peaks that maintain their structure.
- Carefully fold the whipped egg whites into the yolk batter, using a gentle sweeping motion to preserve the delicate air bubbles.
- Prepare a non-stick skillet over low heat (around 300°F), lightly coating with butter to prevent sticking.
- Position ring molds on the skillet and fill each approximately 2/3 full with the aerated batter.
- Cover the skillet with a tight-fitting lid and allow pancakes to cook for 4-5 minutes until bottom turns golden and top begins to set.
- Delicately flip each pancake and continue cooking for an additional 3-4 minutes until completely cooked through.
- Transfer the fluffy pancakes to serving plates, garnishing with preferred toppings like fresh berries, maple syrup, or powdered sugar.
Notes
- Whip egg whites to glossy, stiff peaks carefully to achieve maximum fluffiness and height for the pancakes.
- Use a low heat setting to prevent burning and ensure even, gentle cooking of the delicate pancake batter.
- For gluten-free option, substitute all-purpose flour with almond or rice flour to maintain the light texture.
- Clean electric mixer attachments thoroughly before beating egg whites to prevent any oil residue from preventing proper whipping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 295
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 186 mg