Imported from Instagram
Fluffy Soufflé Pancakes
Light, airy, and cloud-like Japanese-style soufflé pancakes that are simple to make at home. These pancakes use whipped egg whites to achieve their signature height and delicate texture.
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Ingredients
- 30 g plain flour (type 00 flour)
- 20 ml milk
- 2 eggs (separated)
- 25 g erythritol or sugar
- 0.5 tsp baking powder (heaping)
- vanilla drops (to taste)
- 2 tsp water (for steaming in the pan)
Steps
- 1
Separate the egg whites from the yolks.
- 2
In a clean bowl, whip the egg whites until stiff peaks form, gradually adding the erythritol or sugar as you whip.
- 3
In a separate bowl, whisk together the egg yolks, vanilla drops, milk, and flour until smooth and free of lumps.
- 4
Gently fold the whipped egg whites into the yolk mixture using a spatula, working from top to bottom to maintain the airiness.
- 5
Heat a non-stick pan over low-medium heat. Pour the batter into the pan.
- 6
Add 2 teaspoons of water to the edges of the pan to create steam, then cover with a lid.
- 7
Cook for 3 minutes, then carefully flip the pancake. Cook for another 2 minutes on the other side until golden and cooked through.
Notes
Ensure the pan is truly non-stick to prevent the delicate batter from tearing when flipping. The water is essential for creating the steam that helps the pancakes rise.
Nutrition per serving
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