Name: Fluffy Japanese Souffle Pancakes
Cook time: 4 min
Total time: 20 min
Yield: 2 srv
Ingredients: Chicken egg — 2 pcs; Milk — 30 ml; Vanilla extract — 1 ml; Wheat flour — 30 g; Baking powder — 2 g; Sugar — 25 g

Fluffy Japanese Souffle Pancakes

Incredibly tender, airy, and tall pancakes that literally melt in your mouth thanks to a special technique.

20 min Cooking 4 min Medium 2 srv Mixer Vegetarian Breakfast Dessert Japanese American

Ingredients

Chicken egg 2 pcs Milk 30 ml Vanilla extract 1 ml Wheat flour 30 g Baking powder 2 g Sugar 25 g

Nutrition

Per serving: ≈ 190.0 kcal, P 7.1 g, F 6.9 g, C 24.2 g
Total (for 2 srv): ≈ 380.0 kcal, P 14.2 g, F 13.8 g, C 48.5 g
counted 4 of 6 ingredients — the rest are in pieces/ml or missing nutrition data
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking: baking and boiling drive off water

Cooking

Separate the egg whites from the yolks.
Mix the egg yolks with milk, vanilla extract, sifted flour, and baking powder until smooth.
Beat the egg whites with a mixer until fluffy, then gradually add sugar and continue beating until stiff peaks form.
Very gently, in portions, fold the beaten egg whites into the yolk mixture using a spatula, trying to keep the mass light.
Place the batter in high mounds onto a preheated non-stick skillet over low heat.
Add a few drops of water to the skillet to create steam, cover with a lid, and cook for about 4-5 minutes on each side until golden brown.

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