Fluffy Japanese Soufflé Pancakes
Light, airy, and deliciously fluffy pancakes for a special breakfast or brunch experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 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
- Separate the egg yolks from the whites. In a bowl, whisk together the egg yolks, milk, vanilla extract, and lemon zest until smooth.
- Sift in the flour and baking powder, then gently mix until combined.
- In another bowl, whisk the egg whites with the vinegar until soft peaks start to form. Gradually add the sugar while continuing to whisk until stiff peaks form.
- Gently fold the egg whites into the yolk mixture until just combined.
- Preheat a non-stick skillet over low heat and lightly grease it with oil. Use a ring mold and pour in the batter, filling it halfway.
- Cover the skillet with a lid and cook for about 4-5 minutes, or until the bottom is golden brown. Flip the pancakes carefully, cover again, and cook for another 4-5 minutes until fluffy.
- For the whipped cream, whisk the cold heavy cream with the sugar and vanilla until soft peaks form.
- Serve pancakes stacked high with a dollop of whipped cream, assorted berries, powdered sugar, and maple syrup.
Notes
Ensure no yolk is in the egg whites for best fluffiness. Cook low and slow for optimal rise. Be gentle when folding mixtures to maintain air bubbles.
Find it online: https://junorecipes.com/fluffy-japanese-souffle-pancakes-2/