Tastes Better From Scratch · by Lauren Allen★ 5.0 (8)
Japanese Souffle Pancakes
NUTRITION · PER SERVING45M COOK
CAL 12%·PRO 24%
CARBS 34G57% OF CAL
3G FIBER18G OTHER13G TOTAL SUGAR
FAT 5G19% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tall, fluffy Japanese soufflé pancakes with a light, cloud-like texture. Elegant and impressive, they're a special breakfast treat that looks as good as it tastes.
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View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 egg yolks
- 1/3 cup granulated sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 egg whites
At a glance
PER SERVING · TIME 45M
CAL 12%·PRO 24%
CARBS 34G57% OF CAL
3G FIBER18G OTHER13G TOTAL SUGAR
FAT 5G19% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 292mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 195mg
- Calcium
- 79mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 292MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.