Fluffy Japanese Soufflé Pancakes
Light and airy pancakes that are a delightful twist on traditional breakfast fare, perfect for impressing your friends and family.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 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 and whites in two bowls. Whisk together the milk, vanilla extract, and lemon zest in the yolk bowl. Gradually mix in the flour and baking powder until just combined.
- In another clean bowl, beat the egg whites until frothy. Add the white vinegar and gradually sprinkle in the granulated sugar while continuing to beat until soft peaks form. Carefully fold the egg whites into the yolk mixture in thirds.
- Heat a non-stick pan on low heat and lightly grease with oil. Pour about ¼ cup of the batter onto the pan for each pancake, cover with a lid, and cook for about 3-4 minutes until the bottom is golden.
- Carefully flip the pancakes and cook for another 3-4 minutes. Repeat until all batter is used.
- To make optional sweetened whipped cream, whip the cold heavy cream, sugar, and vanilla in a chilled bowl until soft peaks form.
Notes
Ensure your mixing bowls and whisk are clean when beating egg whites for best results. Use low and consistent heat to achieve the soufflé effect.
Find it online: https://junorecipes.com/fluffy-japanese-souffle-pancakes/