Description
These light and airy souffle pancakes are a dreamy twist on traditional pancakes. With a soft, jiggly texture and a rich flavor, they make the perfect indulgent breakfast or brunch.
Ingredients
Scale
- 2 egg whites
- ½ tsp lemon juice
- 2 tbsp granulated sugar
- 1 tsp cornstarch
- 1 egg yolk
- 2 tbsp cake flour
- 1 pinch salt
- 1 tbsp milk
- Oil or butter (for cooking)
Instructions
- Prepare the ingredients – Separate the egg whites from the yolks and measure out all ingredients.
- Make the yolk batter – Whisk egg yolk, milk, cake flour, and salt in a bowl until smooth.
- Whip the egg whites – In a separate bowl, beat egg whites with lemon juice until foamy. Gradually add sugar and cornstarch, then whip until stiff peaks form.
- Fold the meringue – Gently fold the whipped egg whites into the yolk mixture in three parts, being careful not to deflate the batter.
- Cook the pancakes – Heat a non-stick pan over low heat and lightly grease it. Scoop the batter into small mounds, cover, and cook for 5 minutes.
- Flip and finish cooking – Carefully flip each pancake and cook for another 5 minutes until golden and jiggly.
- Serve immediately – Top with syrup, fruit, or whipped cream and enjoy!
Notes
- Use fresh eggs for the fluffiest texture.
- Make sure your mixing bowl is grease-free before whipping egg whites.
- Cook on low heat to prevent burning.
- Serve immediately for the best texture, as souffle pancakes can deflate quickly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese