Soufflé pancakes are very easy to prepare with just one egg, we make a delicious treat with a soft texture different from classic pancakes. This pancake recipe does not contain yeast but thanks to the meringue, they will be nice and fluffy like a soufflé. They are a traditional Japanese recipe and should be cooked in a pan with a lid. I love making them and eating them for breakfast, I’m sure you will love them a lot.
See you soon Susy
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Slow fire
- Cuisine: Japanese
- Energy 124.77 (Kcal)
- Carbohydrates 16.45 (g) of which sugars 10.94 (g)
- Proteins 4.07 (g)
- Fat 5.09 (g) of which saturated 1.52 (g)of which unsaturated 3.46 (g)
- Fibers 0.98 (g)
- Sodium 34.62 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg
- 1 tbsp milk
- 1 tbsp flour
- 1 tsp corn oil
- 1 tsp vanilla extract
- 2 tbsp sugar
Tools
- Pan – non-stick
Preparation of soufflé pancakes
Separate the egg white from the yolk. In a bowl, place the yolk with the milk, flour, oil, and vanilla extract. Using a hand whisk, mix all the ingredients into a cream and set aside. Then, using electric beaters, beat the egg white until stiff, adding the sugar a little at a time.
Now, all that’s left to do is incorporate the meringue into the yolk mixture, a little at a time, folding from the bottom up using a spatula.
Place a slightly oiled non-stick pan over low heat, and using a ladle, create our pancakes by placing plenty of batter (in two batches) to make them nice and thick.
Start cooking by adding a teaspoon of water to the pan to create steam and close the lid. After about three minutes, flip them and cook the other side.
Our soufflé pancakes are ready to be decorated with maple syrup, honey, chocolate, or enjoyed plain.
Susy’s Tip
Soufflé pancakes should be eaten hot, they are excellent for breakfast with fresh fruit and honey on top, or with chocolate cream or pistachio cream!
Storing Soufflé Pancakes
Soufflé pancakes can be stored, sealed in an airtight container in the refrigerator for no more than three days. When you want to enjoy them for breakfast or snack, you can heat them in the microwave or on a hot pan.
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