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Japanese Soufflé Pancakes


• 2 large eggs, yolks and whites separated

• 30ml milk

• 1ml vanilla extract

• 63ml all-purpose flour

• 2.5ml baking powder

• 30ml sugar

• 1ml cream of tartar (optional)

• Butter or oil for cooking

• Powdered sugar, fresh berries, and maple syrup for serving



1. In a bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder, and mix until well combined.

2. Beat the egg whites: In a separate clean bowl, beat the egg whites using an electric mixer until frothy. Add the cream of tartar if using. Gradually add the sugar and continue to beat until stiff peaks form.

3. Combine the mixtures: Gently fold the beaten egg whites into the egg yolk mixture in three parts. Be careful not to deflate the batter; it should be light and airy.

4. Cook the pancakes: Heat a non-stick pan over low heat and lightly grease it with butter or oil. Using a spoon or an ice cream scoop, place dollops of the batter onto the pan. Cover the pan with a lid and cook for about 4-5 minutes, or until the bottoms are golden brown.

5. Flip and finish cooking: Gently flip the pancakes and cover the pan again. Cook for another 4-5 minutes, or until the pancakes are fully cooked through and fluffy.

6. Serve immediately: Transfer the pancakes to a plate and dust with powdered sugar. Serve with fresh berries and maple syrup for a delightful breakfast treat.


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