Fluffy Japanese Soufflé Pancakes
These light and airy pancakes offer a delightful twist to traditional pancakes, making them perfect for breakfast or brunch.
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.
Notes
Ensure that your egg whites are at room temperature for better volume when whipped. Use low heat to avoid burning while cooking. Be gentle when folding the egg whites to maintain the airy texture.