These Japanese-style souffle pancakes are impossibly tall, jiggly, and cloud-soft, thanks to whipped egg whites folded into the batter. Cooked low and slow under a lid, they rise like little golden pillows. Pair them with our Healthy Apple Waffles for a brunch spread, or start savory with the Hearty Baked Tortilla with Eggs.
Ingredients
- 2 eggs, separated
- 1/3 tsp vanilla extract
- 2 tbsp flour
- 3 tbsp milk
- 2 tbsp sugar
- 1/2 tsp baking powder
- A pinch of salt
- A drop of oil for the pan
Instructions
- Whisk the yolks with the milk, vanilla extract and a pinch of salt. Sift in the flour and baking powder and stir until smooth.
- Separately, beat the egg whites with the sugar to stiff peaks.
- Gently fold the whites into the yolk mixture, keeping as much air as possible.
- Spoon the batter into a lightly oiled pan, cover and cook on low heat for about 4 minutes per side, until tall, golden and set.
- Serve with ice cream, cookie crumbs and a dusting of powdered sugar.
Tips
- Beat the whites to stiff, glossy peaks – this is what makes the pancakes tall.
- Keep the heat low and the lid on; rushing browns the outside before the center sets.
- For more weekend brunch inspiration, allrecipes.com has a whole collection of pancake recipes.
Nutrition: per 100 g: 180.2 kcal, protein 10.3 g, fat 7.2 g, carbs 18 g