Name: Fluffy Japanese Souffle Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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; 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)

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

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Fluffy Japanese Souffle Pancakes

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

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

Instructions

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Notes

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NUTRITION

serving: 1pancake, calories: 270kcal, carbohydrates: 37.5g, protein: 8.8g, fat: 9.1g, saturated fat: 3.6g, sodium: 90.7mg, fiber: 0.4g, sugar: 18.3g, net carbs: 37

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