Description
Enjoy the light and airy texture of Jiggly Japanese Soufflé Pancakes, a delightful twist on traditional pancakes. Perfect for breakfast or brunch, these fluffy pancakes are customizable with your favorite toppings.
Ingredients
- 2 large eggs
- 2 tablespoons milk
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- A pinch of salt
- Butter, for greasing
- Powdered sugar, for dusting
- Fresh berries, for topping
- Maple syrup, for serving
Instructions
- Separate the egg yolks and whites into two bowls.
- In the bowl with the yolks, add milk, vanilla extract, sugar, and a pinch of salt. Whisk together until smooth.
- Sift the flour and cornstarch into the wet ingredients, stirring until fully combined.
- In the separate bowl with egg whites, whisk them using a hand mixer or stand mixer until stiff peaks form.
- Gently fold the egg whites into the batter in thirds, making sure to keep as much air in the mixture as possible.
- Heat a non-stick skillet over low heat and lightly grease it with butter.
- Using a spoon, drop spoonfuls of the batter onto the skillet, stacking them to create thick pancakes.
- Cover the skillet with a lid and cook for about 3-4 minutes on each side, flipping gently until golden brown.
- Serve with powdered sugar, fresh berries, and a drizzle of maple syrup.
Notes
- Ensure your mixing bowl and whisk are clean and dry for proper egg white whipping.
- Fold the egg whites gently to maintain the airy texture.
- Cook on low heat and cover the pan for best results.
- Use a non-stick skillet for easy cooking and flipping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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