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–+ servings

Eggless Japanese Souffle Pancakes

This eggless recipe creates wonderfully fluffy pancakes that melt in your mouth. They are a delightful breakfast treat everyone will love.
Eggless Japanese Souffle Pancakes
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings 2 servings
Calories 628 kcal
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Equipment

  • electric mixer

Ingredients
  

For the Batter

  • 3/4 cup All Purpose Flour
  • 1 tbsp Cornstarch
  • 1 1/2 tsp Baking Powder
  • 1 tbsp Granulated Sugar
  • 1/8 tsp Salt
  • 1/2 cup Whole Milk
  • 2 tbsp Unsalted Butter, Melted
  • 1 tsp Pure Vanilla Extract

For the Meringue

  • 1/2 cup Aquafaba (Liquid From Canned Chickpeas), Chilled
  • 1/4 tsp Cream Of Tartar
  • 1/4 cup Granulated Sugar

For Cooking & Serving

  • 1 tsp Neutral Oil, For The Pan
  • 1/4 cup Water, For Steaming
  • 1 tbsp Powdered Sugar
  • 1 cup Fresh Strawberries, Sliced
  • 1/4 cup Maple Syrup

Instructions
 

  • In a medium bowl, whisk together the flour, cornstarch, baking powder, 1 tbsp sugar and salt. Add the milk, melted butter and vanilla, and whisk into a smooth, thick batter. Set aside.
  • In a large, completely clean and dry bowl, beat the aquafaba and cream of tartar with an electric mixer on high speed for 3-4 minutes, until foamy and holding soft peaks.
    Gradually add 1/4 cup sugar, 1 tbsp at a time, and keep beating for 5-7 minutes more. The meringue is ready when it's thick, glossy and holds stiff peaks when you lift the beaters.
  • Whisk about one third of the meringue into the batter to loosen it. Gently fold in the remaining meringue in two additions with a spatula, just until no white streaks remain, taking care not to deflate the airy mixture.
  • Heat your largest nonstick skillet with a lid over the lowest heat and brush it lightly with oil. Scoop a heaping 1/2 cup of batter into a tall mound for each pancake, leaving plenty of space between them, and cook in two batches if needed.
  • Add 1 tbsp water to the empty spots in the pan, cover with the lid and cook for 6-7 minutes, until the bottoms are golden and the sides look set.
  • Carefully flip each pancake with a wide spatula. Add another 1 tbsp water, cover and cook for 5-6 minutes more, until golden and a toothpick inserted into the center comes out clean.
  • Serve right away while they're tall and fluffy, dusted with powdered sugar and topped with sliced strawberries and maple syrup.

Nutrition

Serving: 1servingCalories: 628kcalCarbohydrates: 113gProtein: 8gFat: 16g
Course Breakfast
Cuisine Japanese
Keyword aquafaba, eggless, fluffy pancakes, souffle pancakes
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