Japanese Souffle Pancakes
User Reviews
5.0
24 reviews
Excellent
Japanese Souffle Pancakes
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Our delicious Japanese Soufflé Pancakes recipe yields extra tall, light and fluffy pancakes that steal the show at breakfast.
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Ingredients
- 4 egg yolks
- 1/3 cup granulated sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 egg whites
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Instructions
- Batter: Mix together the egg yolks, sugar, milk, and vanilla. In a separate bowl, mix the flour, baking powder and salt. Stir the dry ingredients into the yolks mixture just until no large lumps remain.
- Beat Egg Whites: In another large bowl, beat the egg whites with a hand mixer until stiff peaks. Gently fold the egg whites into the pancake batter, just until incorporated.
- Cook: Lightly grease a large skillet with butter or cooking spray, over LOW heat. Grease 3.5-inch (9 cm) metal ring molds* well with butter (as many as can fit at a time in your skillet) and set them in the middle of the pan over LOW heat. Fill the molds 2/3 with batter, then cover the pan with a lid and cook for about 10 minutes, until the center of the pancakes are only slightly jiggly.
- Flip: Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside. (I like to slide a spatula under the pancake and place another spatula on the top of the pancake ring mold, flip, then place it back in the pan and slide the spatula out.) Cover and cook for another 5 minutes or so, until cooked through, but soft.
- Serve with butter, syrup, and berries.
Equipments used:
Notes
- To Make your own Pancake Mold: Fold a piece of aluminum foil into a long strip 2.5-3 inches deep and wrap to make a circle about 3.5 inches in diameter. Secure with a small piece of tape on the outside middle of the strip or a couple staples.
- Fold a piece of aluminum foil into a long strip 2.5-3 inches deep and wrap to make a circle about 3.5 inches in diameter. Secure with a small piece of tape on the outside middle of the strip or a couple staples.
- Pro Tips:
- Whip the egg whites on medium speed -- it takes longer, but makes for better bubbles.
- Be patient. Cook on low, slow heat so that pancakes have time to cook all the way through.
- Don't overfill the molds with batter.
- Serve hot and right away.
Nutrition Information
Show Details
Calories
243kcal
(12%)
Carbohydrates
38g
(13%)
Protein
11g
(22%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
134mg
(45%)
Sodium
424mg
(18%)
Potassium
174mg
(5%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
240IU
(5%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 134mg | 45% |
| Sodium | 424mg | 18% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 240IU | 5% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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