Ingredients
Scale
- 2 large eggs (separated into yolks and whites)
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 tablespoons all-purpose flour (sifted)
- ¼ teaspoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon vegetable oil or unsalted butter (for greasing the pan)
Instructions
- Separate the eggs: Start by separating the egg whites from the yolks. Place the egg whites in a clean, dry bowl and set aside. Combine the yolks with milk and vanilla extract, whisking until smooth.
- Prepare the dry ingredients: Sift the flour and baking powder into the yolk mixture. Mix gently until just combined. The batter should be smooth but thick.
- Whip the egg whites: Using an electric mixer, beat the egg whites on medium speed. When they begin to foam, add the sugar gradually. Continue beating until stiff peaks form. This step is crucial for creating the airy texture of soufflé pancakes.
- Fold in the egg whites: Gently fold the whipped egg whites into the yolk mixture in three parts. Use a spatula to combine, being careful not to deflate the batter. The mixture should be light and fluffy.
- Preheat the pan: Heat a non-stick pan over low heat and grease it lightly with oil or butter. If you’re using ring molds, grease them as well and place them in the pan.
- Cook the pancakes: Spoon the batter into the pan (or molds) to form thick, round pancakes. Cover the pan with a lid and cook for 4-5 minutes on low heat. Flip the pancakes gently, cover again, and cook for another 3-4 minutes until golden and cooked through.
- Serve immediately: Remove the pancakes from the pan and serve warm with your favorite toppings. For me, a dusting of powdered sugar, a dollop of whipped cream, and fresh strawberries complete the dish beautifully.
Notes
- Egg whites at room temperature: This helps them whip faster and achieve better volume.
- Low heat is key: Cooking these pancakes slowly ensures they cook evenly without burning.
- Don’t overmix: Be gentle when folding in the egg whites to maintain the fluffy texture.
- Patience is a virtue: The pancakes need time to cook through due to their thickness, so resist the urge to crank up the heat.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 180-220 kcal
- Sugar: 12g
- Sodium: 70-100mg
- Fat: 8-10g
- Saturated Fat: 2g
- Unsaturated Fat: 5-7g
- Trans Fat: 0g
- Carbohydrates: 23-28g
- Fiber: 1g
- Protein: 4-5g
- Cholesterol: 60mg