Ingredients
- Eggs: 2 large eggs (separate the whites and yolks)
- Milk: 1/4 cup (room temperature)
- Flour: 3/4 cup
- Sugar: 2 tablespoons
- Butter: 2 tablespoons (melted)
- Baking Powder: 1/2 teaspoon
- Vanilla Extract: 1 teaspoon
Instructions
- Preheat Your Equipment: Preheat a non-stick skillet or griddle over low heat.
- Combine Ingredients: In one bowl, whisk together the egg yolks, milk, and melted butter. In another bowl, sift together the flour, sugar, and baking powder.
- Prepare Your Cooking Vessel: Lightly grease the skillet or griddle. If using ring molds, grease them as well and place them in the pan.
- Assemble the Dish: Fold the dry ingredients into the wet ingredients gently. Beat the egg whites to stiff peaks, then fold them into the batter.
- Cook to Perfection: Spoon the batter into molds and cook on low heat for about 4-5 minutes on each side.
- Finishing Touches: Once golden and fluffy, remove from the pan and stack them on a plate.
- Serve and Enjoy: Serve immediately with syrup, fruit, or powdered sugar.
Notes
- Use ring molds for perfect tall pancakes.
- Cook over low heat to allow pancakes to rise properly without burning.
- These pancakes are best served fresh but can be stored and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake stack
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Japanese souffle pancakes, fluffy pancakes, breakfast, brunch, Japanese desserts