Description
Delightful Japanese pancakes known for their cloud-like texture and delicate flavor. Perfect for breakfast or brunch.
Ingredients
Scale
- 2 large egg yolks
- 2 tbsp milk
- 1 tsp vanilla extract
- 4 tbsp all-purpose flour
- 1/2 tsp baking powder
- 2 large egg whites
- 2 tbsp granulated sugar
- Butter or oil for greasing the pan
- Optional toppings: Maple syrup, powdered sugar, whipped cream, or fresh fruit
Instructions
- In a bowl, whisk together the egg yolks, milk, and vanilla extract until combined. Sift in the flour and baking powder, mixing until smooth.
- In a separate clean bowl, beat the egg whites until frothy using a hand mixer. Gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
- Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Carefully fold in the remaining egg whites, being cautious not to deflate the mixture.
- Heat a non-stick skillet over low heat and lightly grease with butter or oil. Using a spoon or piping bag, scoop the batter into the skillet to create tall, round mounds. Cover the skillet with a lid and cook for 2-3 minutes.
- Carefully flip each pancake using a spatula or tongs. Cover again and cook for an additional 2-3 minutes, or until the pancakes are set and golden brown on both sides.
- Plate the pancakes and top with your choice of syrup, powdered sugar, whipped cream, or fresh fruit.
Notes
Make sure your egg whites are in a clean, dry bowl for better whipping results. Use low heat to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 170mg
Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes