Description
Delicious light and airy soufflé pancakes, perfect for breakfast or a snack.
Ingredients
Scale
- 2 eggs
- 2 tablespoons sugar
- ½ cup flour
- ½ cup milk
- 1 teaspoon baking powder
- A pinch of salt
- Butter for cooking
Instructions
- Separate the egg whites from the yolks. In a large bowl, beat the yolks with the sugar until the mixture lightens in color.
- Add the flour, milk, baking powder, and salt. Mix well until a smooth batter forms.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Heat a skillet over medium heat and add a little butter.
- Pour a small ladle of batter into the skillet. Cook until bubbles appear on the surface, then flip to cook the other side.
- Repeat with the remaining batter.
Notes
Ensure the egg whites are whipped to stiff peaks for lighter pancakes. Do not overmix the batter after adding the egg whites to maintain their lightness. Use a non-stick skillet to avoid sticking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 186mg