Description
Delight in these airy and light Fluffy Japanese Soufflé Pancakes, perfect for brunch or special occasions.
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 (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
- In a bowl, separate the egg yolks and whites. Whisk the egg yolks with the milk, vanilla, and lemon zest until smooth. Add the flour and baking powder to the mixture and stir until just combined.
- In another bowl, whip the egg whites with the white vinegar and granulated sugar until stiff peaks form.
- Gently fold the egg whites into the yolk mixture until fully combined. Be careful not to deflate the batter.
- Heat a non-stick skillet over low heat and lightly oil it. Use a ring mold for shaping the pancakes. Pour a large spoonful of the batter into the mold. Cover the skillet with a lid to help cook through.
- Cook for about 6-8 minutes on one side, then carefully flip and cook for another 4-5 minutes with the lid on until fluffy and golden.
- For sweetened whipped cream, whip cold heavy cream with granulated sugar and vanilla until soft peaks form.
- Serve the pancakes stacked high, topped with whipped cream, fresh berries, powdered sugar, and maple syrup.
Notes
Ensure egg whites are free of yolk for better whipping. Cook on low heat for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 180mg