Japanese Soufflé Pancakes

 Japanese Soufflé Pancakes

Ingredients:

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon salt

3 large eggs, separated

1/2 cup milk

1/2 teaspoon vanilla extract

1/4 teaspoon cream of tartar

2 tablespoons unsalted butter, for cooking

Powdered sugar, for dusting

Fresh berries and maple syrup, for serving

Directions:

In a large bowl, sift together flour, sugar, baking powder, and salt.

In a separate bowl, whisk together egg yolks, milk, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

In a clean bowl, beat egg whites with cream of tartar using an electric mixer until stiff peaks form.

Gently fold the egg whites into the batter, being careful not to deflate the mixture.

Heat a non-stick skillet over low heat and lightly coat with butter.

Using a round mold or by freehand, pour about 1/2 cup of batter into the skillet and cover with a lid. Cook for 5-7 minutes or until the pancake rises and is golden on the bottom.

Carefully flip the pancake and cook for another 3-4 minutes until golden and cooked through. Repeat with the remaining batter.

Dust with powdered sugar and serve with fresh berries and maple syrup.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 210 kcal | Servings: 4 servings