Japanese Soufflé Pancakes

These Fluffy Japanese Soufflé Pancakes are like eating cottony clouds, but even better with a little bit of butter and maple syrup!

Make This Recipe

1/3 cup Eggland's Best 100% Liquid Egg Whites

2 Tbsp sugar

1 Eggland's Best egg, large (yolk only)

2 Tbsp milk

3 Tbsp all purpose flour

1/4 Tsp salt

1/4 Tsp baking powder

1/4 Tsp cream of tartar

Buy Recipe

In a bowl mix egg yolk and milk. Add vanilla, salt, flour and baking powder and mix until combined.
Start preheating your pan over very low heat.
In a deep bowl add egg whites, cream of tartar and sugar. Using an electric mixer, mix until stiff peaks form.
Add egg whites to the other mixture, half at the time, and carefully fold in until just combined.
Using a piping bag or an ice cream scoop add a few dollops to the pan, stacking them high and cover. Cook for 3-4 minutes on low heat. You can add a tablespoon of water into the pan so the steam helps cook the pancakes.
Carefully flip the pancakes and cook for another 3-4 minutes.
Remove from the pan and serve with butter and maple syrup. Serve immediately, while hot.