Ultimate Japanese Soufflé Pancakes Tower
This Ultimate Japanese Soufflé Pancakes Tower features airy, jiggly pancakes stacked into a beautiful tower, topped with whipped cream, mixed berries, and a scoop of vanilla ice cream. Perfect for brunch, dessert, or special occasions, these pancakes are light, fluffy, and visually stunning.
Equipment
- medium bowl
- whisk
- spatula
- non-stick pan
- lid
Ingredients
- 2 eggs, separated
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp sugar
- 1/4 tsp cream of tartar
- butter for cooking
- 1/2 cup whipped cream
- 1/2 cup mixed berries
- 1 scoop vanilla ice cream
- powdered sugar for dusting
- maple syrup for serving
Instructions
- Separate eggs into yolks and whites. Whisk yolks with milk and vanilla. Sift in flour and baking powder and mix until smooth.
- Beat egg whites with cream of tartar until foamy. Gradually add sugar and continue beating until stiff peaks form.
- Gently fold whipped egg whites into yolk mixture in batches using a spatula, keeping the batter light and airy.
- Heat a non-stick pan over very low heat with butter. Spoon tall mounds of batter onto pan, cover, and cook 5–7 minutes until bottom is golden.
- Carefully flip pancakes and cook another 5–7 minutes until fully set and fluffy.
- Stack cooked pancakes on a plate to form a tower. Top with whipped cream, mixed berries, vanilla ice cream, powdered sugar, and drizzle with maple syrup.
Notes
Use very low heat to cook pancakes evenly, fold egg whites gently to maintain fluffiness, and serve immediately for best texture. Adjust toppings and sweetness to taste.
Nutrition
Calories: 310kcalCarbohydrates: 42gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 150mgPotassium: 120mgFiber: 3gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 80mgIron: 1.5mg
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