Name: Japanese Souffle Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 1/2 tbsp skim milk; 1 1/2 tbsp skim milk; cooking oil spray; 1/4 tsp vanilla extract; 1/2 tsp vanilla extract; 1 tbsp unsalted butter, melted; 2 large eggs; 2 large eggs, separated; 5 tbsp cake flour; 2 1/2 tbsp granulated white sugar; 3 tbsp granulated white sugar; 1/4 tsp cream of tartar; 6 tbsp cake flour; 1 tsp baking powder; 1/2 tbsp full fat mayonnaise

Pancakes

What ingredients do I need to make pancakes?

Can I use a different type of milk, like almond milk or soy milk?

Can I substitute the eggs for something else if I'm vegan?

What's the best way to keep the pancakes warm while I cook the rest of the batter?

What can I add to the batter for extra flavor?

This is a homemade version of the popular Japanese Souffle Pancakes. They are incredibly fluffy and light.

Soybeans

Milk

Eggs

Wheat

Vegetarian

milliliter

skim milk

Oils

cooking spray

Extracts

vanilla extract

Butter & Margarine

gram

unsalted butter

eggs

Flour & Meal

cake flour

Sugars & Sweeteners

sugar

Seasonings

cream of tartar

Rising Agents

baking powder

Condiments

mayonnaise

Sugar

Carbohydrates

Cholesterol

Choline

Vitamins

Thiamin (B1)

Vitamin B6

Riboflavin (B2)

Selenium

Minerals

Vitamin C

Dietary Fiber

Folic Acid (B9)

Manganese

Zinc

Sodium

Potassium

Magnesium

Iron

Calcium

Vitamin D

Lutein+zeaxanthin

Beta-cryptoxanthin

Pantothenic acid (B5)

Niacin (B3)

Phosphorus

Dietary Folate Equivalents

Vitamin A

Vitamin K

Beta-carotene

Trans fatty acids

Copper

Calories

Water

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Protein

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Japanese Souffle Pancakes

Dairy

Baking Goods

Condiment & Toppings

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