Fluffy Japanese Soufflé Pancakes
Delightfully airy pancakes that rise high to create a unique and fluffy breakfast experience, perfect for impressing guests or enjoying a cozy morning at home.
Ingredients
For the pancake batter
- 2 large large eggs Separated into yolks and whites.
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest Optional for added flavor.
- 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.
For serving
- Sweetened whipped cream Optional toppings.
- Assorted berries Such as strawberries, blueberries, or raspberries.
- Powdered sugar For dusting.
- Maple syrup For drizzling.
- ½ cup heavy cream Cold for whipped cream.
- 1 tablespoon granulated sugar Adjust to your preference.
- ½ teaspoon vanilla
Instructions
Make the soufflé pancake batter
- Separate the egg yolks and whites into two bowls.
- In the bowl with the yolks, whisk in the milk, vanilla extract, and optional lemon zest.
- In another bowl, sift together the flour and baking powder and fold this mixture into the yolk mixture.
- In a third bowl, whisk the egg whites until frothy, then gradually add in the granulated sugar until stiff peaks form.
- Gently fold the egg whites into the batter mixture until fully incorporated, ensuring the mixture remains light and airy.
Cook the pancakes
- Lightly grease a non-stick skillet with oil and place a ring mold in the center.
- Spoon the batter into the mold, filling it about halfway.
- Cover the skillet with a lid and cook over low heat for about 5 minutes.
- Carefully flip the pancakes and cook for an additional 4-5 minutes, or until golden brown on both sides.
Optional sweetened whipped cream
- In the bowl of a mixer, combine the heavy cream, granulated sugar, and vanilla.
- Whip until soft peaks form.
Notes
These pancakes can be served with various toppings. For maximum fluffiness, use fresh eggs, and fold ingredients gently.