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Japanese Soufflé Pancakes

Aktualisiert: 15. Feb. 2021

No baking powder needed for this one!

What is the difference between a japanese and a normal pancake? Well this one is fluffy AF and jiggly like it has been doing squats all year. The secret? You have to whisk up the eggwhite und use a lid to make it harden.

Overall a visually pleasing culinary experience that will be the star of every brunch.

Time: 2/5 (3 if you have to whisk yourself )

Difficulty: 3/5

Ingredients (2 pancakes):

- 1 egg yolk

- 1 whisked egg white

- 1 Tbsp sugar

- 2 Tbsp flour

- 1 Tbsp milk

- optional: vanilla sugar


  1. Cool down a bowl and the whisk

  2. separate the egg yolk from the white and put the white into the cold bowl.

  3. Whisk the egg white until stiff

  4. Whisk the yolk, sugar, flour and milk in a separate bowl.

  5. Carefully incorporate the stif egg white into the other mixture. Be careful to not mix to much.

  6. In a medium hot pan, put some butter in and carefully put in the pancake mix. Try to gently stack it and not let it flatten out. A metal ring or baking sheet ring could help.

  7. Add a splash of water and cover the pan with a lid.

  8. When the pancake has hardened some and the bottom side is brown, flip the pancake.

  9. Serve with powdered sugar, maple syrup and fruits. BUT be careful to not stack to much on top. Because these soufflé pancakes are so delicate, they might collapse.

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