Description
These Fluffy Japanese Soufflé Pancakes are incredibly soft and light, with a melt-in-your-mouth texture. Perfect for a special breakfast or brunch, topped with whipped cream, berries, and maple syrup.
Ingredients
Scale
- 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 for cooking
Optional Toppings:
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
Sweetened Whipped Cream (optional):
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (adjust to taste)
- ½ teaspoon vanilla extract
Instructions
- Separate the egg whites and yolks into separate bowls.
- Mix the egg yolks with milk, vanilla extract, and lemon zest. Sift in the flour and baking powder, mixing until smooth.
- Beat the egg whites with vinegar or lemon juice until frothy. Gradually add sugar, then beat until stiff peaks form.
- Gently fold ⅓ of the egg whites into the yolk mixture, then fold in the rest without deflating the batter.
- Heat a nonstick pan over low heat and lightly grease it with oil. Portion the batter to create 2 to 3 thick pancakes. Cover and cook each side until golden.
- Serve with optional toppings and enjoy immediately.
Notes
- You can substitute lemon zest with other citrus zest if desired.
- Use a non-stick pan to ensure the pancakes cook evenly and don’t stick.
- The pancakes should be cooked on low heat to achieve that airy, soufflé texture.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 22g5
- Sodium: 50 mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg