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Fluffy Japanese Soufflé Pancakes

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Delightfully fluffy pancakes that are light as a cloud and perfect for brunch.

Ingredients

Scale
  • 2 large eggs
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)
  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon white vinegar (or lemon juice)
  • 2 tablespoons granulated sugar
  • Oil (for cooking)
  • Sweetened whipped cream
  • Assorted berries
  • Powdered sugar
  • Maple syrup
  • ½ cup heavy cream (cold)
  • 1 tablespoon granulated sugar (to taste)
  • ½ teaspoon vanilla (for whipped cream)

Instructions

  1. Separate the eggs into two bowls. In the yolk bowl, whisk together the milk, vanilla, and optional lemon zest.
  2. Sift in the all-purpose flour, baking powder, and sugar, mixing gently until just combined.
  3. In a clean bowl, beat the egg whites until stiff peaks form.
  4. Gently fold the beaten egg whites into the yolk mixture.
  5. Preheat a skillet over low heat and lightly grease it with oil.
  6. Scoop a generous amount of batter onto the skillet. Cover and cook for about 4-5 minutes on each side until golden brown and puffed.
  7. For the whipped cream, combine cold heavy cream and sugar in a chilled mixing bowl, whisk until soft peaks form, then add vanilla.
  8. Stack pancakes, dollop with whipped cream, sprinkle with powdered sugar, top with berries, and drizzle with warm maple syrup.

Notes

Use room temperature eggs for better volume when whipping. Gently fold egg whites for a light texture.

Nutrition

Find it online: https://www.tastysavvy.com/fluffy-japanese-souffle-pancakes-2/