Japanese Soufflé PancakesBreakfast
These Japanese Soufflé Pancakes are easier to make than you’d think! Made with real milk, whip these up for breakfast today and you’ll understand just why everyone is raving about these fluffy and delicious pancakes. These Japanese Soufflé Pancakes are easier to make than you’d think! Made with real milk, whip these up for breakfast today and you’ll understand just why everyone is raving about these fluffy and delicious pancakes.
- 1 1/2 cups – flour, spooned and levelled
- 3 tablespoons – powdered sugar
- 2 teaspoons – baking powder
- 1/2 teaspoon – salt
- 1 1/4 cups – milk
- 4 tablespoons – butter, melted
- 1/2 teaspoon – almond extract
- 1 – large egg yolk
- 3 – large egg whites
- 1/2 teaspoon – cream of tartar
- syrup and powdered sugar for serving (optional)
- Alternate options for out-of-stock ingredients:
- substitute vanilla extract for almond extract
- substitute honey, molasses, or agave nectar for maple syrup
- make your own powdered sugar by blending 1 cup granulated sugar and 1 teaspoon cornstarch until a fine powder
In a medium bowl, whisk together flour, powdered sugar, baking powder, and salt. In a second bowl, stir together milk, melted butter, almond extract, and the egg yolk.
In a third bowl, whip the egg whites and cream of tartar 3-4 minutes until stiff peaks form.
Stir milk mixture into dry ingredients until just combined (a few lumps are fine). Gently fold whipped egg whites into the batter until just incorporated (do not overmix).
Preheat a deep skillet with a lid over low heat and spray the inside of a 3-inch baking ring with non-stick spray and place in the preheating pan. Fill each ring halfway full with batter. Place lid on the pan and allow to cook for 5 minutes.
Slide a spatula underneath to lift the pancake and ring and use tongs to quickly flip it over. Allow to cook another 2-3 minutes until golden. Repeat with remaining batter.
Serve immediately topped with syrup and powdered sugar (optional).
240 calories; 9 g fat; 5 g saturated fat; 55 mg cholesterol; 7 g protein; 31 g carbohydrates; 1 g fiber; 250 mg sodium; 275 mg calcium. Nutrition figures based on using low-fat white milk and do not include optional ingredients.
Recipe & photo by: Tiffany Azure of Crème de la Crumb