Super Fluffy Gluten-Free Japanese Souffle Pancakes
These gluten-free Japanese souffle pancakes are wonderfully light and fluffy. A meringue made from whipped egg whites is folded into a simple batter, then cooked in moulds to create tall, golden brown pancakes with a characteristic jiggle. They are a delightful and more nutritious alternative to traditional versions.
Ingredients
- 0.25 cup gluten-free all-purpose baking flour (such as Bob's Red Mill®)
- 0.25 cup buttermilk
- 1 tablespoon vanilla extract
- 0.5 teaspoon baking powder
- 2 large egg yolks
- 1 pinch salt
- 4 large egg whites
- 0.25 cup white sugar
- 1 pinch cream of tartar
- 1.5 teaspoons vegetable oil, or as needed
Method
- In a bowl, mix the gluten-free flour, buttermilk, vanilla extract, baking powder, egg yolks and a pinch of salt to form the batter.
- For the meringue, whip the egg whites in a suitable bowl until foamy. While the mixer is running, slowly add the sugar and cream of tartar. Keep whipping until soft to medium peaks form. the peaks should curl over slightly when the beater is lifted.
- Stir one third of the whipped egg whites into the pancake batter. Gently fold in the remaining whites in a few batches using a spatula, ensuring no large streaks remain.
- Lightly grease round metal moulds and place them in an oiled pan over medium-low heat. Fill each mould two thirds full with batter. Cover the pan and cook for about 10 minutes, until the bottoms are golden brown and bubbles appear. Flip the pancakes, cover again, and cook for about 5 more minutes until golden and springy to the touch.
Nutrition (per serving)
Calories150 kcal
Fat4 g
Sugars14 g
Protein6 g
Sodium175 mg
Recipe details
CategoryBreakfast
Cuisinejapanese
AuthorEdible Times
