Fluffy Japanese Soufflé Pancakes (Printable Version)
Super fluffy and airy Japanese soufflé pancakes perfect for a memorable breakfast or sweet brunch.
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# Ingredients:
→ For the pancake batter
01 -
2 large eggs
02 -
2 tablespoons milk
03 -
½ teaspoon vanilla extract
04 -
1 teaspoon lemon zest
05 -
¼ cup all-purpose flour
06 -
¼ teaspoon baking powder
07 -
½ teaspoon white vinegar
08 -
2 tablespoons granulated sugar
09 -
Neutral oil for cooking
→ Optional toppings
10 -
Sweetened whipped cream
11 -
Assorted berries
12 -
Powdered sugar
13 -
Maple syrup
→ Sweetened whipped cream (optional)
14 -
½ cup cold heavy cream
15 -
1 tablespoon granulated sugar
16 -
½ teaspoon vanilla
# Steps:
01 -
Separate the egg whites and egg yolks into separate mixing bowls. Into the egg yolks, add milk, vanilla, and lemon zest. Whisk until combined. Sift in flour and baking powder, whisking until smooth. In the egg whites, add white vinegar and beat on medium speed until frothy. Gradually add sugar and beat to stiff peaks. Fold ⅓ of the meringue into the yolk batter, then fold in the remaining meringue until combined. Do not overmix.
02 -
Heat a nonstick pan over low heat and lightly grease with oil. Portion the batter into the pan to form 2 to 3 pancakes. Cover with a lid and cook for 7 to 8 minutes until golden brown on the bottom. Flip gently, recover, and cook another 5 to 6 minutes until done. Serve immediately with toppings.
03 -
Whisk cold heavy cream, sugar, and vanilla in a mixing bowl until firm peaks form. Keep refrigerated until needed.
# Notes:
01 -
Use a large round tip with a piping bag for consistent pancake shapes.
02 -
These pancakes may deflate slightly after cooking, but should stay fluffy.