Fluffy Japanese soufflé pancakes

Method

1. First of all, heat the frying pan with nothing in it so it’s already hot when you start cooking the pancakes.
2. Separate the whites from the yolks.
3. Mix the yolks with the rest of the ingredients (milk, sifted flour and baking powder, and sugar) and whisk until combined
4. Whisk the whites to stiff peaks. Gently fold them into the yolk mixture.
5. Brush the pan with oil and wipe off the excess with kitchen paper.
6. Turn the heat down and add 3 separate spoonfuls of batter. After a few minutes, add another spoonful on top of each pancake.
7. Add a few drops of water between the pancakes and cover.
8. Add another layer of batter and cover again.
9. Repeat the previous step with a final layer. Add a few more drops of water and cover.
10. Keep over a low heat for a few more minutes and flip the pancakes.
11. Add a few more drops of water and let them cook, covered.
12. Add the topping; I did one with honey, one with Nutella and one with dulce de leche.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 90 g	100 g	% IR*	Share
Energy	190 kcal	211 kcal	10 %
Fat	6.6 g	7.3 g	9 %
of which saturates	2.2 g	2.4 g	11 %
Carbohydrate	23 g	26 g	9 %
of which sugars	11 g	12 g	12 %
Fibre	0.5 g	0.6 g	—
Protein	8.9 g	9.9 g	18 %
Salt	0.5 g	0.5 g	8 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos