Description
Experience a delightful breakfast with fluffy Japanese soufflé pancakes that rise high and deliver a unique, airy texture.
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons sugar
- Butter for cooking
Instructions
- Separate the eggs, placing the whites in one bowl and the yolks in another.
- Add milk and vanilla extract to the yolks and whisk until combined.
- In a separate bowl, sift together the flour and baking powder, then mix into the yolk mixture.
- In another bowl, beat the egg whites until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture until just combined.
- Heat a non-stick skillet over low heat and grease with butter.
- Pour a generous amount of batter into the skillet, cover, and cook for about 4-5 minutes on each side, flipping carefully.
- Serve warm with syrup or fruit toppings.
Notes
For best results, use fresh eggs and allow the batter to rest before cooking.
