Description
Dreamy Japanese souffle pancakes elevate breakfast with cloud-like texture and delicate sweetness. Light as air and irresistibly elegant, these pillowy treats will transport you to a charming Tokyo morning cafe.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1/4 cup sugar
- 1/2 cup milk
- 3/4 cup all-purpose flour
Leavening Agents:
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar
Cooking and Serving:
- Butter, for cooking
- Maple syrup, for serving
- Fresh fruits, for serving
Instructions
- Meticulously sift flour and baking powder into a pristine mixing vessel, ensuring a uniform texture without lumps.
- In a separate bowl, delicately whisk egg yolks with milk, creating a silky, homogeneous liquid that glistens with potential.
- Gently incorporate the flour mixture into the yolk blend, stirring with minimal agitation to preserve the batter’s delicate structure.
- Prepare a spotless mixing bowl for egg whites, adding cream of tartar as a stabilizing agent.
- Whip the egg whites with precision, gradually introducing sugar while maintaining a consistent, vigorous motion until the mixture transforms into glossy, firm peaks that stand proudly when the whisk is lifted.
- Introduce a modest portion of the meringue into the yolk mixture, using a spatula to fold with a light, sweeping motion that preserves the air-filled texture.
- Carefully fold the remaining meringue, blending until just combined to maintain the ethereal volume.
- Warm a non-stick skillet over gentle heat, lightly brushing the surface with butter to create a golden, non-adherent canvas.
- Delicately spoon the batter into precise circular mounds, allowing each pancake ample space to rise and expand.
- Cover the skillet, allowing the pancakes to steam and rise for approximately 4-5 minutes until the surface appears set and bubbles form.
- Gently flip each pancake, continuing to cook under a covered lid for an additional 3-4 minutes until golden and pillowy.
- Transfer the souffle pancakes to serving plates, garnishing with a dusting of powdered sugar or a drizzle of maple syrup for an elegant finish.
Notes
- Add cream of tartar to prevent overbeating and maintain meringue structure, ensuring ultra-light and airy pancakes.
- Use low, consistent heat to prevent burning and achieve even, fluffy texture without deflating delicate meringue.
- Mix meringue into batter with minimal stirring to preserve air bubbles, creating signature souffle-like volume.
- Substitute milk with almond or oat milk, and use plant-based butter for a vegan-friendly version without compromising texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Desserts
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 210
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 140 mg