Print

Blueberry Fluffy Japanese Soufflé Pancakes Delight!

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful and fluffy Japanese soufflé pancakes infused with fresh blueberries, perfect for a sweet breakfast or brunch.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 large eggs, separated
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh blueberries
  • Butter or oil for cooking
  • Powdered sugar for serving (optional)
  • Maple syrup for serving (optional)

Instructions

  1. In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
  2. In another bowl, combine the milk, egg yolks, granulated sugar, and vanilla extract. Whisk until smooth.
  3. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
  4. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
  5. Carefully fold the beaten egg whites into the pancake batter in three additions, being gentle to keep the mixture airy.
  6. Heat a non-stick skillet or griddle over low heat and lightly grease with butter or oil.
  7. Using a 1/4 cup measuring cup, scoop the batter onto the skillet, making sure to leave space between each pancake.
  8. Cover the skillet with a lid and cook for about 4-5 minutes until the bottoms are golden brown.
  9. Carefully flip the pancakes, cover again, and cook for an additional 4-5 minutes until cooked through and fluffy.
  10. Serve warm, dusted with powdered sugar and drizzled with maple syrup if desired.

Notes

  • For added flavor, try incorporating lemon zest or almond extract into the batter.
  • Substitute the blueberries with other fruits like strawberries or chocolate chips for a different twist.

Nutrition

Find it online: https://tastydelice.com/blueberry-fluffy-japanese-souffle-pancakes-recipe/