These Fluffy Japanese Souffle Pancakes are incredibly light and like eating cottony clouds, but even better with homemade whipped cream and fresh berries! They are a popular trend in Japan, but you can recreate them in your own home. Also try other pancakes recipe : Quick and easy Sheet Pan Pancakes
INGREDIENTS
VERSION 1: WITH BAKING POWDER
- 6 tbsp cake flour
- 2 1/2 tbsp skim milk
- 1 tsp baking powder
- 1/4 tsp vanilla extract
- 1/2 tbsp full fat mayonnaise or kewpie mayonnaise this is the Japanese mayonnaise
- 3 tbsp granulated white sugar
- 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
VERSION 2: WITHOUT BAKING POWDER
- 5 tbsp cake flour
- 1 1/2 tbsp skim milk
- 1 tbsp unsalted butter melted
- 1/2 tsp vanilla extract
- 2 1/2 tbsp granulated white sugar
- 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
- 1/4 tsp cream of tartar
More delicious recipes : Red Velvet Cake Mix Cookies
NOTES
I used these English Muffin Rings
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The nutrition estimate is for the pancakes only and does not include toppings.
NUTRITION
serving: 1pancake, calories: 270kcal, carbohydrates: 37.5g, protein: 8.8g, fat: 9.1g, saturated fat: 3.6g, polyunsaturated fat: 1.9g, monounsaturated fat: 3g, cholesterol: 194.7mg, sodium: 90.7mg, fiber: 0.4g, sugar: 18.3g, vitamin a: 350iu, calcium: 110mg, iron: 2.7mg, net carbs: 37g
