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Fluffy Japanese Soufflé Pancakes

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Delightfully light and airy pancakes that feel more like a dessert than a breakfast item, perfect for special occasions or cozy brunches.

Ingredients

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  • 2 large eggs
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)
  • ¼ cup all-purpose flour (fluffed, spooned, and leveled)
  • ¼ teaspoon baking powder
  • ½ teaspoon white vinegar (or lemon juice)
  • 2 tablespoons granulated sugar
  • Oil (any neutral oil for cooking)
  • Sweetened whipped cream
  • Assorted berries
  • Powdered sugar
  • Maple syrup
  • ½ cup heavy cream (cold)
  • 1 tablespoon granulated sugar (more or less to your preference)
  • ½ teaspoon vanilla

Instructions

  1. Separate the egg whites from the yolks, placing each in its own bowl.
  2. In the yolk bowl, mix in the milk, vanilla extract, and lemon zest for added brightness.
  3. Gently stir in the fluffed flour, baking powder, and vinegar to the yolk mixture until just combined.
  4. In the second bowl, whip the egg whites until soft peaks form. Gradually sprinkle in the sugar while continuing to whip until you achieve stiff peaks.
  5. Carefully fold the egg whites into the yolk mixture, taking care not to deflate all that air you just whipped in!
  6. Heat a lightly oiled non-stick skillet over low heat.
  7. Use a large spoon to scoop the batter onto the skillet, using a ring mold if available.
  8. Cover and cook for 3-4 minutes until the bottoms are golden brown, then flip and cook for another 3-4 minutes. Repeat until all the batter is used.
  9. Optional: In a cold bowl, whip the heavy cream with sugar and vanilla until soft peaks form.
  10. Serve with sweetened whipped cream, berries, maple syrup, or powdered sugar.

Notes

For best results, use room temperature eggs and consider using a ring mold for perfectly shaped pancakes.

Nutrition

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