Description
A fluffy and light pancake popular in Japan.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- Butter for cooking
Instructions
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk egg yolks, milk, and vanilla.
- Combine wet and dry ingredients until smooth.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into the batter.
- Heat a non-stick pan and add butter.
- Pour a scoop of batter onto the pan.
- Cover and cook on low heat for 3-4 minutes.
- Flip and cook for another 3-4 minutes.
Notes
- Use a kitchen scale for precise measurements.
- Serve with syrup and fruits.
- Cook slowly for better fluffiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 10g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg
Keywords: Japanese Souffle Pancake