Fluffy Japanese Soufflé Pancakes (Printable Version)
Light, airy Japanese soufflé pancakes perfect for breakfast, brunch, or sweet cravings. Cloud-like texture in every bite.
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# Ingredients:
→ 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 extract
# Steps:
01 -
Separate the egg whites and yolks into separate bowls. Add milk, vanilla extract, and lemon zest to the yolks and whisk briefly. Sift in the flour and baking powder, then whisk until smooth. In the egg whites, add the vinegar and beat with a hand mixer on medium until frothy. Slowly add sugar and beat until stiff peaks form. Fold ⅓ of the meringue into the yolk mixture gently with a spatula until combined. Fold in the remaining meringue until incorporated without overmixing. Transfer batter into a piping bag with a large round tip or prepare a large spoon or scoop.
02 -
Heat a large nonstick pan over low heat and grease lightly with oil. Portion batter into the pan using a scoop, spoon, or piping bag to create 2-3 pancakes of even height. Cover pan with a lid and cook for 7-8 minutes until bottoms are golden. Carefully flip, cover again, and cook for an additional 5-6 minutes until fully cooked. Serve warm with desired toppings.
03 -
Combine heavy cream, sugar, and vanilla in a mixing bowl. Whisk by hand or with a hand mixer until firm peaks form. Refrigerate until ready to use.
# Notes:
01 -
For taller pancakes, try to keep batter mounds as high as possible during portioning.
02 -
Pancakes may deflate slightly after cooking but will remain fluffy.