Fluffy Japanese Soufflé Pancakes
Indulge in these airy, cloud-like pancakes that create a delightful breakfast experience with their soft texture, perfect for any occasion.
Ingredients
Pancake Batter
- 2 large eggs Separate yolks and whites
- 2 tablespoons milk Can use non-dairy alternative
- 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
For Serving
- sweetened whipped cream
- assorted berries
- powdered sugar
- maple syrup
- ½ cup heavy cream Cold
- 1 tablespoon granulated sugar Adjust to taste
- ½ teaspoon vanilla
Instructions
Preparation
- Separate the egg yolks and whites. In a bowl, whisk together the egg yolks, milk, vanilla extract, and lemon zest.
- Mix in the flour, baking powder, and a pinch of salt in the yolk mixture.
- In another bowl, beat the egg whites until frothy, then add white vinegar (or lemon juice). Gradually add the granulated sugar and whisk until stiff peaks form.
- Gently fold a third of the whipped egg whites into the yolk mixture to lighten it, then gradually fold in the remaining whites.
Cooking
- Heat a non-stick skillet over low heat and lightly grease with oil.
- Pour about a quarter of a cup of batter onto the skillet, cover with a lid, and cook for 4-5 minutes on one side.
- Flip and cook for another 4-5 minutes or until golden brown.
Optional Topping
- Whip the heavy cream with granulated sugar and vanilla until soft peaks form.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Can freeze for up to a month. Reheat gently in a toaster oven or skillet.