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Japanese Soufflé Pancakes

Fluffy, airy Japanese Soufflé Pancakes that feel like eating lightly sweetened pillows, perfect for a special breakfast.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 3 large large eggs Separate yolks and whites
  • 2 tablespoons milk Add to yolk mixture
  • 1 cup all-purpose flour Sifted
  • 1 tablespoon sugar Adjust for sweetness preference
For Cooking
  • 1 tablespoon butter or cooking spray For greasing the pan

Method
 

Preparation
  1. In a clean bowl, separate the egg yolks from the whites.
  2. Add milk, flour, and sugar to the yolks and whisk until smooth.
  3. In another bowl, beat the egg whites until soft peaks form.
  4. Gently fold the egg whites into the yolk batter without over-mixing.
Cooking
  1. Heat a lightly greased nonstick pan over low heat.
  2. Spoon in a large blob of batter for each pancake; aim for three per pan.
  3. Cover the pan with a lid and cook for 3-4 minutes per side, flipping carefully.
  4. Cook until the pancakes feel set but still slightly jiggly in the center.

Notes

Using round molds can help shape the pancakes, but they can also be made without them. A clean bowl for egg whites is crucial. Use a tight-fitting lid to trap steam and help pancakes rise.