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Fluffy Japanese Soufflé Pancakes

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Light and airy pancakes perfect for brunch or any special occasion.

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. Prepare the batter: Start by separating the egg whites from the yolks in a large bowl. Combine the yolks with milk, vanilla extract, and lemon zest. Whisk until smooth. Sift in the flour, baking powder, and vinegar, stirring gently until just combined.
  2. Whip the egg whites: In another bowl, beat the egg whites with an electric mixer until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
  3. Combine mixtures: Carefully fold the whipped egg whites into the yolk mixture, maintaining that fluffiness.
  4. Cook the pancakes: Preheat a non-stick skillet over low heat, lightly greased with oil. Scoop the batter to form tall pancakes, cover with a lid, and cook for 3-4 minutes on each side until golden brown.
  5. Whip cream (optional): Whip the cold heavy cream with sugar and vanilla until soft peaks form.
  6. Serve: Stack the pancakes, dust with powdered sugar, and dress with whipped cream, fresh berries, and drizzle of maple syrup.

Notes

Best enjoyed warm and freshly stacked. Store leftovers in the refrigerator for up to 2 days.

Nutrition

Find it online: https://www.tastysavvy.com/fluffy-japanese-souffle-pancakes-3/