Japanese Souffle Pancakes Recipe
Japanese Souffle Pancakes are the ultimate fluffy treat! Learn why they’re trending and how to make them at home.
Ingredients
- 2 Large Eggs
- 4 tsp Milk
- 3½ tbsp All-Purpose Flour
- ¼ tsp Vanilla Extract
- 2 tbsp Sugar
Toppings:
- 6 tbsp Cold water
- 4 tbsp Whipped Cream Powder (Frosty Boy)
- Any Fresh Fruits for toppings
- Honey optional
You also need:
- 2 tsp Oil for greasing the pan
- 1 tbsp Water for steaming
This recipe makes 2 Large Fluffy Pancakes
Instructions
- In bowl separate egg yolks then pour fresh milk.
- Whisk until blended
- Add and sift all purpose flour
- Mix until batter becomes smooth
- Add Vanilla extract, then mix well and set aside.
- With your electric hand mixer beat egg whites until frothy.
- Add sugar and continue to beat egg whites to stiff peaks.
- Mix your batter by combining about 1/3 of the stiff egg whites to your egg yolk mixture. Use a rubber spatula to fold it in.
- Preheat your pan on low heat and add a small pat of butter or oil.
- Cook your pancakes now, use your cookie scoop to place 2 scoops spaced out in your pan. Add a second round of scoops on top of your original 2.
- Carefully pour 1 tbsp of water into your pan, avoiding the pancake batter. Quickly cover your skillet with a lid and set a timer for 5 minutes.
- After 5 minutes, remove lid flip the pancakes.
- Replace lid and continue cooking on low-medium heat for another 4 minutes.
- Uncover your pan. By this time, the bottom of your pancakes should be a golden brown.
- Remove pancakes from the pan and set aside.
- In another bowl, combine cold water and whip cream powder.
- Beat until fully aerated.
- Now topped it to your pancakes with your fruit and pour honey.
- Serve pancakes immediately!
Video
Nutrition
Serving: 1gCalories: 240kcalCarbohydrates: 31gProtein: 7gFat: 9gSaturated Fat: 5gCholesterol: 55mgSodium: 220mgSugar: 21g
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