Get ready to indulge in a delightful twist on breakfast with our Souffle Pancake with Caramelized Apples! These fluffy Japanese pancakes are not just a feast for the eyes but also a treat for your taste buds, promising a melt-in-your-mouth experience that will leave you craving more. Imagine sinking your fork into a cloud-like pancake, perfectly paired with sweet, caramelized apples and a drizzle of maple syrup. Whether you’re impressing guests or treating yourself to a special morning, this recipe is sure to become a favorite. Dive in and discover how to create this enchanting dish that’s as fun to make as it is to eat!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 pancakes
Ingredients
- 2 large eggs
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup sugar
- 1/4 tsp vanilla extract
- 2 apples, sliced
- 2 tbsp butter
- Maple syrup for serving
Instructions
- Separate egg whites and egg yolks into two clean, dry mixing bowls. Ensure no yolk contaminates the egg whites to achieve proper meringue.
- In the egg yolk bowl, whisk together milk, sugar, vanilla extract, and sifted flour and baking powder until smooth and free of lumps. Set aside.
- Using an electric mixer, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar while continuing to beat until stiff, glossy peaks develop.
- Gently fold egg white meringue into the yolk mixture in three stages, using a spatula with careful, lifting motions to maintain air volume.
- Heat a non-stick skillet over low-medium heat. Lightly grease with butter or cooking spray.
- Pour batter into the skillet, creating 4-inch diameter pancakes. Cover with a lid and cook for 3-4 minutes until bottom is golden and top begins to set.
- For caramelized apples, melt butter in a separate pan. Add sliced apples and cook on medium heat for 5-6 minutes until edges turn golden and soft.
- Carefully flip souffle pancakes and cook additional 2-3 minutes until fully cooked and fluffy.
- Plate pancakes, top with caramelized apples, and drizzle with maple syrup. Serve immediately while warm and puffy.
Tips
- Egg Separation is Key: Ensure that your egg whites are free from yolk for the best meringue. Any contamination can prevent them from whipping up to stiff peaks.
- Gentle Folding: When combining the meringue with the yolk mixture, use a spatula and fold gently to maintain the airiness of the batter. This is crucial for achieving that soufflé texture.
- Low and Slow Cooking: Cook the pancakes on low-medium heat and keep them covered. This allows them to rise beautifully and cook evenly without burning.
- Perfect Caramelization: For the apples, make sure to cook them until they are golden and soft, but not mushy. This adds a lovely texture and flavor contrast to the fluffy pancakes.
- Serve Immediately: Souffle pancakes are best enjoyed fresh off the skillet while they’re still warm and fluffy. Don’t wait too long to serve them with the caramelized apples and maple syrup for the ultimate experience!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 7g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 120mg
