Fluffy Japanese Souffle Pancakes with Berries and Maple Syrup

Light, airy, and incredibly fluffy Japanese souffle pancakes, served with a vibrant mix of fresh berries and a drizzle of maple syrup. These pancakes are a delightful treat for breakfast or brunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

335 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.99/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

60gramsAll-Purpose Flour(Sifted)

£0.05

0.5teaspoonBaking Powder

£0.02

0.3teaspoonSalt

£0.01

2largeEgg Yolks

£0.40

50mlMilk(Whole milk is best)

£0.05

0.5teaspoonVanilla Extract

£0.15

2largeEgg Whites

£0.40

40gramsGranulated Sugar

£0.04

1tablespoonButter(For cooking)

£0.10

2tablespoonsWater(For steaming)

1cupFresh Berries(Mixed (strawberries, blueberries, raspberries, etc.))

£2.50

to tasteMaple Syrup(For serving)

£0.20

to tastePowdered Sugar(For dusting (optional))

£0.05

Total Cost

£3.97

£0.99 per serving

Instructions

1.
In a medium bowl, whisk together the sifted flour, baking powder, and salt.
2.
In a separate bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.
3.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
4.
In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
5.
Gently fold one-third of the beaten egg whites into the yolk batter to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
6.
Heat a non-stick pan over low heat. Melt a small amount of butter in the pan.
7.
Spoon two to three dollops of batter into the pan, spacing them apart. Add 1 tablespoon of water into the pan, cover immediately with a lid, and steam for 6-8 minutes, or until the bottoms are golden brown.
8.
Gently flip the pancakes, add another tablespoon of water to the pan, cover, and cook for another 5-7 minutes, or until cooked through and fluffy.
9.
Repeat with the remaining batter, adding more butter to the pan as needed.
10.
Serve immediately, topped with fresh berries, a dusting of powdered sugar (optional), and a generous drizzle of maple syrup.

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My Notes

Nutrition Information

Nutrition per serving (150g)

335 kcal / 1402 kJ

Carbs

46g

18% of RDA

Fat

13g

19% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

25 g

28% of RDA

Sodium

220 mg

10% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Use a low heat setting to prevent the pancakes from burning before they are cooked through.

Steaming the pancakes helps them become extra fluffy and moist.

Don't overcrowd the pan; cook the pancakes in batches.

Be gentle when folding in the egg whites to maintain the batter's airy texture.

Serve immediately for the best texture.

Cooking Equipment

Mixing Bowls

Whisk

Electric Mixer

Non-stick Pan with Lid

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Use a low heat setting to prevent the pancakes from burning before they are cooked through.

Steaming the pancakes helps them become extra fluffy and moist.

Don't overcrowd the pan; cook the pancakes in batches.

Be gentle when folding in the egg whites to maintain the batter's airy texture.

Serve immediately for the best texture.

Fluffy Japanese Souffle Pancakes with Berries and Maple Syrup

Ingredients

Instructions