Perfect Homemade Pancakes (Japanese Soufflé Vs. American Style)

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt is lower in calories and adds protein.

Separate the egg whites and yolks into two bowls.

To the egg yolks, add 1 tablespoon of whole milk and 1 teaspoon of vanilla extract, whisk until smooth.

Sift in 1/4 cup of cake flour, 3/4 teaspoon of baking powder, and 1/2 teaspoon of fine sea salt, whisk until combined.

In another bowl, beat the egg whites until soft peaks form.

Gradually add 2.5 tablespoons of granulated sugar while continuing to beat until stiff peaks form.

Fold a quarter of the meringue into the yolk mixture until incorporated, repeat until all meringue is added.

Transfer the mixture to a piping bag or plastic bag with a cut corner.

Heat a non-stick medium skillet over low heat, spray with cooking oil.

Pipe two mounds using half of the mixture, add a spoonful of water to the pan, cover, and cook for 5 minutes.

After 5 minutes, pipe another mound on each pancake, add another spoonful of water, cover, and cook for an additional 3-4 minutes.

Carefully flip the pancakes, add another spoonful of water, cover, and cook for another 3-4 minutes.

Remove the pancakes from the pan, top with whipped cream, butter, powdered sugar, and smoked maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens