Description
Japanese Soufflé Pancakes with Berry Sauce are incredibly fluffy and light pancakes served with a sweet and tangy berry sauce, perfect for breakfast or special occasions.
Ingredients
Scale
- 3 large eggs
- 60 ml (1/4 cup) milk
- 50 g (1/3 cup) all-purpose flour
- 30 g (2 tablespoons) sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 200 g (about 2 cups) mixed berries (strawberries, blueberries, raspberries)
- 50 ml (1/4 cup) water (for berry drizzle)
- 1 tablespoon additional sugar (for berry drizzle)
- Butter (for greasing the pan)
Instructions
- Prepare the berry drizzle by combining mixed berries, water, and additional sugar in a saucepan and heating until thickened.
- Separate the egg whites from the yolks.
- Mix the wet ingredients by whisking egg yolks, milk, and vanilla extract together.
- Combine the dry ingredients by sifting flour, sugar, and baking powder, then mix with wet ingredients.
- Whip the egg whites until stiff peaks form.
- Fold the whipped egg whites into the pancake batter gently.
- Cook the pancakes in a greased skillet over low heat, using a ring mold if available.
- Repeat the cooking process with the remaining batter.
- Serve the pancakes stacked with berry sauce drizzled on top.
Notes
- For a dairy-free option, use almond or coconut milk.
- To make it gluten-free, substitute all-purpose flour with a gluten-free blend.
- For a vegan version, replace eggs with flax eggs and use plant-based milk.
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake with sauce
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Japanese Soufflé Pancakes, Berry Sauce, Fluffy Pancakes, Breakfast Recipe