These Japanese Souffle Pancakes are easier to make than you’d think! Made with real milk, whip these up for breakfast today and you’ll understand just why everyone is raving about these fluffy and delicious pancakes.These Japanese Souffle Pancakes are easier to make than you’d think! Made with real milk, whip these up for breakfast today and you’ll understand just why everyone is raving about these fluffy and delicious pancakes.
In a medium bowl whisk together flour, powdered sugar, baking powder, and salt.
In a second bowl stir together milk, melted butter, almond extract, and the egg yolk.
In a third bowl whip the egg whites and cream of tartar 3-4 minutes until stiff peaks form.
Stir milk mixture into dry ingredients until just combined (a few lumps are fine).
Gently fold whipped egg whites into the batter until just incorporated (do not overmix).
Preheat a deep skillet with a lid over low heat and spray the inside of a 3-inch baking ring with non-stick spray and place in the preheating pan.
Fill each ring halfway full with batter. Place lid on the pan and allow to cook for 5 minutes.
Slide a spatula underneath to lift the pancake and ring and use tongs to quickly flip it over. Allow to cook another 2-3 minutes until golden. Repeat with remaining batter.
Serve immediately topped with syrup and powdered sugar (optional).
Recipe & photo by: Tiffany Azure of Crème de la Crumb
240 calories; 9 g fat; 5 g saturated fat; 55 mg cholesterol; 7 g protein; 31 g carbohydrates; 1 g fiber; 250 mg sodium; 275 mg calcium. Nutrition figures based on using lowfat white milk and do not include optional ingredients.
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