Japanese Souffle Pancakes
These authentic Japanese souffle pancakes are wonderfully thick, light, and spongy. Their unique texture comes from folding whipped egg whites into the batter, creating an indulgent and impressive dish. Perfect for a leisurely weekend breakfast or a celebratory brunch, they cook in round molds on a griddle for a distinctive shape and golden finish. The recipe uses simple ingredients, including a touch of Japanese mayonnaise for extra richness and tenderness.
Ingredients
- 1 cup milk
- 1 tablespoon white vinegar
- 1 cup all-purpose flour
- 0.25 cup white sugar
- 2 teaspoons baking powder
- 2 large eggs, separated
- 0.25 teaspoon vanilla extract
- 1 tablespoon Japanese mayonnaise (such as Kewpie®)
- 1 tablespoon butter
Method
- Mix the milk and vinegar together in a large bowl. Let it stand for about 5 minutes until the milk turns sour.
- While waiting, sift the flour, sugar, and baking powder into another bowl and set it aside.
- Using an electric mixer, beat the egg whites in a glass, metal, or ceramic bowl until they form stiff peaks.
- Stir the egg yolks and vanilla extract into the soured milk until blended, then pour this into the middle of the dry ingredients. Whisk everything together. Mix in the mayonnaise until smooth, then gently fold in the beaten egg whites.
- Place a griddle on the stove and melt the butter over medium-low heat. Butter your round pancake molds and set them on the hot griddle. Fill each mold halfway with batter. Cook for 4 to 6 minutes until the bottoms are golden and the tops are no longer runny. Flip the pancakes with their molds. Cook for another 4 to 6 minutes until golden and the pancakes have doubled in thickness. Carefully remove the molds from the pancakes.
Nutrition (per serving)
Calories281 kcal
Fat10 g
Sugars16 g
Protein8 g
Sodium345 mg
Recipe details
CategoryBreakfast
Cuisinejapanese
AuthorDiana71
