Japanese soufflé pancakes are tall, cloud-like stacks made by folding whipped egg whites into a delicate batter, then steaming them in a covered pan to create an airy, custardy interior. Topped with whipped cream and fresh berries, they deliver a melt-in-your-mouth texture unlike traditional pancakes.
Original recipe: www.justonecookbook.com
Fluffy Japanese Soufflé Pancakes has a high glycemic load of 60.8 per serving — significant blood sugar impact — consider pairing with protein and fiber, or adjusting portion size.
The primary glycemic load contributors are granulated sugar (GL 16.3), cake flour (GL 16.1), granulated sugar (for whipped cream) (GL 12.3). These ingredients account for the majority of the carbohydrate impact per serving.
Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.