Why Make This Recipe
Fluffy Japanese Soufflé Pancakes have become a popular treat for good reason. They are light, airy, and deliciously soft. These pancakes give a delightful twist to the traditional pancake experience, making them perfect for breakfast or brunch. The unique texture will impress your family and friends, and the beauty of this dish is that it’s surprisingly easy to make at home.
How to Make Fluffy Japanese Soufflé Pancakes
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
- 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
Directions:
Make the soufflé pancake batter:
- In a mixing bowl, separate the egg whites and yolks. Add the milk, vanilla extract, and lemon zest to the egg yolks. Mix well.
- Sift in the flour and baking powder, then gently fold until just combined.
- In a separate bowl, add the egg whites and white vinegar. Beat with a mixer until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture in three parts. Be careful not to deflate the batter.
Cook the pancakes:
- Heat a non-stick pan over low heat and lightly grease it with oil.
- Use a ring mold or you can use a spoon to create mounds of batter on the pan. Cook for about 4-5 minutes until bubbles form on the surface.
- Flip the pancakes carefully, cover with a lid, and cook for another 4-5 minutes until they are puffed and golden.
Optional sweetened whipped cream:
- In a mixing bowl, beat the heavy cream, sugar, and vanilla until soft peaks form.
How to Serve Fluffy Japanese Soufflé Pancakes
Serve these pancakes warm with a dollop of sweetened whipped cream, a sprinkle of powdered sugar, and a handful of assorted berries. Drizzle with maple syrup for extra sweetness. They can be stacked high for an impressive presentation!
How to Store Fluffy Japanese Soufflé Pancakes
These pancakes are best enjoyed fresh, but if you have leftovers, keep them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a toaster or microwave for a few seconds.
Tips to Make Fluffy Japanese Soufflé Pancakes
- Ensure that your egg whites are at room temperature for better volume when whipped.
- Use a low heat when cooking to avoid burning the pancakes while ensuring they cook through.
- Be gentle when folding the egg whites into the batter to keep the airy texture.
Variation
You can experiment with different flavors by adding matcha powder, cocoa powder, or even chocolate chips to the batter. For a fruity twist, try mixing in mashed bananas or blueberries.
FAQs
1. Can I use a different type of flour?
Yes, you can try cake flour for an even lighter texture, but all-purpose flour works well too.
2. What should I do if my pancakes don’t puff up?
Ensure that your egg whites are beaten to stiff peaks and that you’re folding them gently into the batter without deflating it.
3. Can I make the batter ahead of time?
It’s best to make the batter fresh, but you can separate the eggs and prepare your dry ingredients ahead of time. Mix the wet and dry ingredients together just before cooking for the best results.
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Fluffy Japanese Soufflé Pancakes
Ingredients
For the pancake batter
- 2 large large eggs separate the whites from the yolks
- 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
- Neutral oil for cooking
For serving
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
For the optional whipped cream
- ½ cup heavy cream cold
- 1 tablespoon granulated sugar more or less to your preference
- ½ teaspoon vanilla
Instructions
Make the soufflé pancake batter
- In a mixing bowl, separate the egg whites and yolks. Add the milk, vanilla extract, and lemon zest to the egg yolks. Mix well.
- Sift in the flour and baking powder, then gently fold until just combined.
- In a separate bowl, add the egg whites and white vinegar. Beat with a mixer until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture in three parts. Be careful not to deflate the batter.
Cook the pancakes
- Heat a non-stick pan over low heat and lightly grease it with oil.
- Use a ring mold or a spoon to create mounds of batter on the pan. Cook for about 4-5 minutes until bubbles form on the surface.
- Flip the pancakes carefully, cover with a lid, and cook for another 4-5 minutes until they are puffed and golden.
Optional sweetened whipped cream
- In a mixing bowl, beat the heavy cream, sugar, and vanilla until soft peaks form.
How to Serve
- Serve these pancakes warm with a dollop of sweetened whipped cream, a sprinkle of powdered sugar, and a handful of assorted berries. Drizzle with maple syrup for extra sweetness.
