Fluffy Japanese Soufflé Pancakes with Vanilla Cream Recipe
Experience the light and airy delight of Fluffy Japanese Soufflé Pancakes topped with a rich vanilla cream. This recipe combines simple ingredients to create a heavenly breakfast treat that will impress everyone.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1/2 cup (120ml) whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil (for cooking)
- Optional: powdered sugar, for dusting
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons (15g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Begin by separating the eggs. Whip the egg whites in a clean bowl with a hand mixer on high speed until stiff peaks form, about 5-7 minutes. Ensure no yolk gets into the egg whites.
- In a separate bowl, mix the flour, sugar, baking powder, and salt. Combine these dry ingredients well to avoid lumps.
- In another bowl, whisk the egg yolks, milk, and vanilla extract until well combined, about 2 minutes.
- Add the liquid ingredients to the dry ingredients and gently mix until a smooth batter forms. Avoid overmixing to maintain the texture.
- Fold the whipped egg whites into the batter in two portions using a spatula, being careful to maintain the fluffy texture.
- Heat a non-stick pan over medium heat and add some vegetable oil. Use a mold or ring to shape the pancakes. Fill the mold with about 1/4 cup of batter and cook for about 4-5 minutes until the bottom is golden brown and bubbles form at the edges.
- Carefully flip the pancakes and cover the pan with a lid. Cook for another 4-5 minutes until fully risen and cooked through.
- For the vanilla cream, whip the cream in a bowl with a hand mixer until soft peaks form. Add the powdered sugar and vanilla extract, and continue whipping until stiff, about 3-4 minutes.
- Serve the warm pancakes on a plate, topped with the vanilla cream. Optionally dust with powdered sugar.
Nutrition
- Serving Size: 1 pancake with cream
- Calories: 250
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: Avoid over-whipping the egg whites as it can affect the structure of the pancakes. Use a high-quality non-stick pan to prevent sticking, and ensure even heating. Adjust sugar levels to taste, and feel free to add toppings like fresh fruit or syrup.