I have a new obsession and it’s these pancakes. Japanese soufflé pancakes are light, fluffy, sweet and so delicious! And they are actually easier to make than you would think. If you’ve ever made anything with meringue this is pretty much the same concept! This recipe uses the whole egg but you whip the egg whites separately and then fold these into the batter in order to make them fluffy.
Japanese Soufflé Pancakes
Ingredients
- 4 eggs
- 3 tbsp grass-fed whole milk
- 1/2 tsp vanilla extract
- 1/2 cup cake flour
- 1 tsp baking soda
- 1/4 cup coconut sugar
- 2 tbsp coconut oil (for the pan)
- 4 tbsp water (for steaming)
- toppings: fresh blackberries + golden berries
- berry greek yogurt sauce:
- 1 cup cooked blackberries *simmered for 5-6 minutes*
- 1 1/2 cup greek yogurt
- 1/4 cup honey
- 3-4 scoops collagen
- 1/2 lemon *juiced*
- 1/4 tsp sea salt
Directions
- Carefully separate the egg yolks from the egg whites. Place them in separate bowls.
Whisk together the egg yolks, milk, and vanilla extract until well combined. Then sift in the flour and baking powder. Stir until there are no clumps. - In the other mixing bowl whip the egg whites using an electric mixer until soft peaks form. Gradually add sugar and continue whipping until stiff peaks form.
- Gently fold the whipped egg whites into the batter in two or three additions until just combined. Be gentle to keep the fluffy texture.
- Preheat a non-stick griddle or frying pan over low to medium heat. Add a small amount of coconut oil.
- Spoon a portion of the batter onto the preheated griddle to form pancakes. Keep them small and thick, about 3-4 inches in diameter. After you have cooked for 2-3 minutes add another scoop of batter on top of each pancake. Then add in the water and cover with the lid to steam.
- Cook the pancakes for 5-6 minutes or until the edges start to set and the bottoms are golden brown.
- Carefully flip the pancakes using a spatula and add more of the water to steam. Cover and cook the pancakes for another 4-5 minutes.
- Make the whipped greek yogurt by mixing together all of the ingredients in a small bowl.
Remove the pancakes from the pan and serve immediately with the blackberry whipped yogurt, fresh berries and powdered sugar.
