Make Fluffy Japanese pancakes in just 20 Minutes | Pancake Recipe

Japanese souffle pancakes are super fluffy and airy also very soft and moist at the same time. These fluffy pancakes are very popular in Japan and now people are loving them from across the world.

The ingredients for these Japanese pancakes are pretty much same as regular pancakes but the beaten egg whites, which are the secret ingredient in this recipe. The air bubbles created from the egg whites hold their shape inside the batter which actually makes the pancakes super fluffy and airy.

Japanese souffle pancakes are super fluffy and airy also very soft and moist at the same time. These fluffy pancakes are very popular in Japan and now people are loving them from across the world.

The ingredients for these Japanese pancakes are pretty much same as regular pancakes but the beaten egg whites, which are the secret ingredient in this recipe. The air bubbles created from the egg whites hold their shape inside the batter which actually makes the pancakes super fluffy and airy.

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Japanese souffle pancakes are super fluffy and airy also very soft and moist at the same time. These fluffy pancakes are very popular in Japan and now people are loving them from across the world.

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Equipments used

Mixing Bowls

Measuring Cups

Measuring Spoons

Fine Mesh Strainers

Whisk

Hand Mixer

Spatulas

Frying Pan

Servings:4 Pieces

Ingredients 

1x2x3x

• 2 Egg yolks
• 3 tbsp Milk
• 2 tbsp Sugar
• 1 pinch Salt
• 1/2 tsp Vanilla essence
• 1 tbsp Vegetable oil
• 1/2 cup All-purpose flour
• 1 tsp Baking powder
• 2 Egg whites
• 1 tbsp Sugar
• Little oil to grease the pan

Nutrition Facts

Fluffy Japanese pancakes in just 20 Minutes | Pancake Recipe

Amount per Serving

Calories

167

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

4

g

25

%

Cholesterol

 

99

mg

33

%

Sodium

 

45

mg

2

%

Potassium

 

192

mg

5

%

Carbohydrates

 

23

g

8

%

Fiber

 

1

g

4

%

Sugar

 

10

g

11

%

Protein

 

5

g

10

%

Vitamin A

 

148

IU

3

%

Calcium

 

78

mg

8

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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Instructions

• First separate the egg yolks and whites from 2 large eggs in 2 different bowl.
• Add the milk, sugar, a pinch of salt, vanilla essence and the vegetable oil to the yolks and give them a mix.
• Then sift the flour and the baking powder to the egg mixture, mix everything well until it is smooth with no large lumps and keep it aside.
• Now using an electric mixer start beating the egg whites on medium speed. After about 2 minutes when the egg whites start to thicken up add 1 tbsp sugar to that and beat them on medium-high speed for 2-3 minutes more or until stiff peaks form.
• Add the egg whites to the pancake batter in 3 parts and carefully fold them into the batter until just incorporated, making sure not to break air bubbles.
• Place a nonstick pan over low heat and grease the pan with a very little oil.
• Pour 2-3 spoons of batter at the first place, then wait for 2 minutes and add another spoon.
• Now cover and cook for 5 minutes until the center of the pancake is slightly jiggly, then with a spatula release the bottom of the pancake and carefully flip it over.
• Cover and cook for another 5 minutes on this side.
• The pancake is ready! Make the rest following the same process, or you can make 2-3 together in the same pan.
• Dust them with icing sugar and serve them with your favorite fruits, syrup, whipped cream or ice cream.
• Enjoy!

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