Fluffy Japanese Soufflé Pancakes with Maple Syrup
15m PREP
20m COOK
4 SERVINGS
250 CAL/SERV
Overview
These airy and delicate Japanese soufflé pancakes are the perfect breakfast treat, drizzled with warm maple syrup for a delightful start to your day.
Macronutrients per serving
51
grams
Protein
6.0g 12%
Fat
10.0g 20%
Carbs
35.0g 69%
Rich in nutrients
Calcium
10% DV
Supports bone health
Vitamin A
8% DV
Important for vision and immune function
Iron
6% DV
Essential for blood production
Vitamin D
5% DV
Promotes calcium absorption
Ingredients
Main Ingredients
- 2 cups flour sifted
- 2 tbsp sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 egg yolks
- 1/2 cup milk room temperature
- 1/2 tsp vanilla extract
- 2 egg whites room temperature
- 1/4 tsp cream of tartar
Topping
- 1/2 cup maple syrup warmed
- 2 tbsp butter softened
Instructions
- 1 In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt.
- 2 In another bowl, combine egg yolks, milk, and vanilla extract. Mix well.
- 3 Gently fold the wet mixture into the dry ingredients until just combined.
- 4 In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
- 5 Carefully fold the beaten egg whites into the batter, being careful not to deflate them.
- 6 Heat a non-stick skillet over low heat and lightly grease it with butter.
- 7 Spoon the batter into the skillet, using a ring mold for a uniform shape, and cover with a lid. Cook for 4-5 minutes on each side until golden and cooked through.
- 8 Remove pancakes from the skillet and serve warm with softened butter and warmed maple syrup drizzled over the top.