Description
Impossibly light and jiggly Japanese-style pancakes made with whipped egg whites and whole wheat flour, served with a rich maple butter topping.
Ingredients
Scale
- 1 cup (120g) whole wheat flour
- 2 large eggs, separated
- ¼ cup (60ml) milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 tablespoons unsalted butter (for topping)
- 1 tablespoon maple syrup (for topping)
- Pinch of salt (for topping)
Instructions
- Separate eggs, ensuring no yolk gets into the whites. Add cream of tartar and a pinch of salt to the whites.
- Beat egg whites on medium-high speed until stiff, glossy peaks form.
- In a separate bowl, whisk egg yolks, milk, 2 tablespoons maple syrup, and vanilla extract until smooth.
- Whisk whole wheat flour, cornstarch, and remaining salt in a small bowl.
- Gently fold dry ingredients into the yolk mixture until just combined.
- Fold one-third of the whipped egg whites into the yolk mixture to lighten it.
- Gently fold in the remaining egg whites until no white streaks remain.
- Heat a non-stick skillet over low heat and lightly grease.
- Scoop ¼ cup batter into the pan, shaping into a circle. Cover with a lid.
- Cook for 3-4 minutes until bubbles form and edges set.
- Gently flip the pancake, cover, and cook for another 2-3 minutes until golden brown.
- Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.
- Melt 2 tablespoons butter with 1 tablespoon maple syrup and a pinch of salt for the topping.
- Stack pancakes and drizzle with warm maple butter. Serve immediately.
Notes
Do not skip the lid; steam is essential for cooking the center. Keep heat low to prevent burning. Egg whites must be stiff and glossy. Do not make batter ahead of time as egg whites will deflate. For gluten-free, use a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 4 pancakes per servi
- Calories: 280
- Sugar: 14
- Sodium: 350
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 4
- Protein: 12
Keywords: Japanese pancakes, souffle pancakes, fluffy pancakes, breakfast recipe, whole wheat pancakes, maple butter, gluten-free option