Breakfast & Brunchcookiesandcups4.2
Japanese Soufflé Pancakes
These extra tall, fluffy pancakes are easy to make and will be the hit of your next weekend breakfast!
👥 10 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- spatula
- pan
- skillet
- knife
📝 Preparation Steps
1
Place 3 egg whites in a large glass bowl. Using a hand mixer, beat the egg whites on medium-high speed until stiff peaks form. Set aside.
egg whites, plus 1 egg yolk3
2
In a small bowl, whisk together the egg yolk, buttermilk, vegetable oil, and vanilla.
3
In another large bowl whisk together the flour, powdered sugar, baking powder, and salt until combined.
baking powder2 teaspoons
4
Pour the buttermilk mixture into the flour mixture and whisk until smooth.
5
Using a rubber spatula, fold in the egg whites until combined.
egg whites, plus 1 egg yolk3
6
Heat a large skillet (with a lid) over low heat. Place two – four, 3- inch round molds into the skillet. Coat the bottom of the pan and the insides of the molds with nonstick spray. Fill each mold with 1/3 cup of pancake batter. Place the lid onto the skillet and cook for ⏱️ 5-6 minutes, until the bottoms are golden brown and the sides have set.
7
Using tongs, carefully lift the molds up, removing them from the pancakes. If you notice the sides are releasing, you can run a butter knife carefully around the edges, OR cook them for 1-2 more minutes until the edges have set.
8
Once the molds are removed, carefully flip the pancakes over using a spatula.
9
Cover and cook for an additional ⏱️ 3-4 minutes.
Nutrition Facts
calories
343 calories
fat Content
14.3 g
serving Size
2 pancakes
fiber Content
1.1 g
sugar Content
15.1 g
sodium Content
221.4 mg
protein Content
8.5 g
trans Fat Content
0 g
cholesterol Content
43.9 mg
carbohydrate Content
45.7 g
saturated Fat Content
10.4 g
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