Soufflé Pancakes (Print Version)

Ingredients:

01 - 2 Large Eggs (separated).

02 - 2 tbsp Milk.

03 - 1/4 cup All-Purpose Flour.

04 - 1/2 tsp Baking Powder.

05 - 1/4 tsp Cream of Tartar (optional).

06 - 3 tbsp Granulated Sugar.

07 - 1/2 tsp Vanilla Extract (optional).

08 - Butter or Oil (for greasing).

01 - In a bowl, whisk the egg yolks, milk, and vanilla extract until smooth.

02 - Sift in the flour and baking powder, mixing until just combined.

03 - In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.

04 - Gently fold the whipped egg whites into the yolk mixture in three parts, ensuring the batter remains airy.

05 - Grease a non-stick pan and place it over low heat. Use greased ring molds for tall, round pancakes.

06 - Spoon the batter into the molds, filling them 2/3 full. Cover the pan with a lid and cook for 4-5 minutes until golden on the bottom.

07 - Flip the pancakes gently and cook for another 3-4 minutes, covered, until cooked through.

08 - Remove the pancakes from the molds and serve warm with powdered sugar, whipped cream, fresh berries, or syrup.

01 - Japanese Soufflé Pancakes are ultra-fluffy and have a cloud-like texture.

02 - Perfect for special breakfasts, brunches, or dessert, these pancakes pair well with whipped cream, syrup, or fresh fruits.

03 - The key to their light texture is whipping the egg whites to stiff peaks and gently folding them into the batter.