Description
Delightfully airy and fluffy Japanese souffle pancakes that elevate any breakfast experience.
Ingredients
Scale
- 65 g Egg white
- 5 g Lemon juice
- 25 g Granulated sugar
- 5 g Cornstarch
- 35 g Egg yolk
- 35 g Cake flour
- 3 pinches Salt
- 15 g Milk
Instructions
- Separate the egg whites and yolks into two bowls, ensuring no yolk is in the egg whites.
- Add lemon juice to the egg whites and whip until soft peaks form, gradually adding sugar until stiff peaks are achieved (5-7 minutes).
- In another bowl, combine egg yolks, cake flour, cornstarch, salt, and milk to form a smooth batter.
- Gently fold a third of the whipped egg whites into the yolk mixture without overmixing.
- Fold in the remaining egg whites in two additions until well combined.
- Preheat a nonstick skillet on low heat and lightly grease it.
- Use a ring mold to shape the pancakes and scoop about 1/4 cup of batter into the mold.
- Cover and cook for 4-5 minutes, then flip and cook until golden brown and fluffy, about another 4-5 minutes.
- Repeat with the remaining batter.
Notes
Use fresh egg whites and room temperature ingredients for the best results. Be gentle when folding to maintain fluffiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 154
- Sugar: 5g
- Sodium: 65mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg