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Fluffy Japanese Soufflé Pancakes

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Delightfully light and airy Japanese soufflé pancakes that melt in your mouth, perfect for special occasions or cozy mornings.

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 eggs into two bowls. In one bowl, whisk the egg yolks with milk, vanilla extract, and lemon zest until smooth.
  2. In another bowl, beat the egg whites until soft peaks form. Slowly add granulated sugar while beating until stiff peaks form.
  3. Gently fold the egg yolk mixture into the egg whites.
  4. Sift the flour and baking powder into the mixture and fold gently.
  5. Heat a non-stick pan over low heat and brush it with oil.
  6. Use a cookie cutter or ring mold to form the pancakes. Spoon the batter into the mold, filling it halfway.
  7. Cover the pan with a lid and cook for about 4-5 minutes.
  8. Flip the pancakes carefully and cook for another 3-4 minutes until golden.
  9. For the optional sweetened whipped cream, whip the cold heavy cream with granulated sugar and vanilla until soft peaks form.
  10. Serve the pancakes stacked high, topped with sweetened whipped cream, fresh berries, a sprinkle of powdered sugar, and a drizzle of syrup.

Notes

Ensure egg whites are at room temperature for better volume. Don’t rush the cooking process; low heat keeps them fluffy.

Nutrition

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