Description
Experience the airy bliss of Fluffy Japanese Soufflé Pancakes—golden, cloud-like stacks perfect for any breakfast occasion.
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 (for serving)
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (for whipped cream)
Instructions
- Make the soufflé pancake batter by separating egg yolks from whites into two different bowls. Whisk yolks with milk, vanilla extract, lemon zest, and sugar until creamy. Slowly incorporate flour and baking powder until smooth.
- Beat egg whites in the other bowl until soft peaks form. Gradually sprinkle in vinegar and continue beating until stiff peaks form.
- Carefully fold the egg white mixture into the yolk mixture using a spatula, incorporating the whites in batches gently to preserve airiness.
- Cook the pancakes by lightly greasing a non-stick pan with oil, scooping about ¼ cup of batter into a ring mold, covering, and cooking over low heat for 3-4 minutes. Flip and cook for an additional 2-3 minutes until golden.
- Whip the heavy cream until soft peaks form, then add sugar and vanilla, beating until fluffy.
Notes
For best results, don’t overmix the batter, and ensure your pan is preheated to the right temperature before cooking the pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg