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Fluffy Japanese Soufflé Pancakes

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Light and airy Japanese soufflé pancakes that melt in your mouth, perfect for a delightful breakfast or brunch.

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 (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

Instructions

  1. Prepare Your Pancake Batter: Separate the egg yolks and whites. In a bowl, whisk together the egg yolks, milk, vanilla extract, and lemon zest until well-combined. Sift in the flour, baking powder, and sugar, and mix gently until just combined.
  2. Beat the Egg Whites: In a clean bowl, whip the egg whites with white vinegar until soft peaks form.
  3. Combine the Mixtures: Gently fold the whipped egg whites into the egg yolk batter until fully incorporated.
  4. Heat the Pan: Heat a little oil in a non-stick skillet over low to medium heat.
  5. Cook the Pancakes: Scoop ¼ cup of the batter onto the skillet for each pancake, stacking more batter for extra height. Cover and cook for about 3-4 minutes, flip and cook for an additional 3-4 minutes.
  6. Whip Up the Cream: Beat the cold heavy cream with sugar and vanilla until soft peaks form.

Notes

These pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://cookingwithmayaa.com/fluffy-japanese-souffle-pancakes-recipe/

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