Description
Light and airy soufflé pancakes with a delicate texture, inspired by Japanese cafe-style breakfasts.
Ingredients
Scale
For the Crust:
- 2 large eggs, separated
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 cup cake flour
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1 tablespoon vegetable oil
- 1 tablespoon water (for steaming)
Instructions
1. Prepare the Crust:
- Whisk egg yolks, milk, and vanilla in a bowl. Sift in flour and baking powder, then mix until smooth.
- In a separate bowl, beat egg whites until foamy. Gradually add sugar while beating until stiff peaks form.
- Gently fold egg whites into yolk mixture in three batches, being careful not to deflate the batter.
- Heat oil in a non-stick pan over low heat. Spoon batter into tall rounds, add water around pancakes, cover, and cook for 5 minutes.
- Flip carefully, cover again, and cook for another 4-5 minutes until golden and set.
Notes
You can customize the seasonings to taste.