Fluffy Japanese Soufflé Pancakes
Soft, light, and full of flavor, these Fluffy Japanese Soufflé Pancakes are perfect for breakfast or as a sweet snack. Their tender texture and beautiful presentation make them a delightful treat for any occasion.
Ingredients
Pancake Batter
- 2 large large eggs Eggs separated into whites and yolks.
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional) Add for extra 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
- Neutral oil for cooking
Toppings
- Sweetened whipped cream Can be prepared using heavy cream.
- Assorted berries
- Powdered sugar For dusting.
- Maple syrup For drizzling.
Whipped Cream
- ½ cup cold heavy cream
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Instructions
Make the Batter
- Separate the egg whites from yolks. In a bowl, whisk the yolks with the milk and vanilla. Add lemon zest if desired.
- Slowly stir in the flour and baking powder.
- In another bowl, whip the egg whites with vinegar until they shine and hold stiff peaks.
- Gently fold the whipped egg whites into the yolk mixture to keep the pancakes fluffy.
Cook the Pancakes
- Heat oil in a pan over low heat.
- Scoop the batter to form tall pancakes, stacking two to three scoops for each pancake.
- Cover the pan and cook for about 5-7 minutes. Flip gently and cook for another 5 minutes or until golden and fluffy.
Make Sweetened Whipped Cream (Optional)
- Beat the heavy cream with sugar and vanilla until soft peaks form.
Serve
- Serve pancakes warm, topped with sweetened whipped cream and fresh berries. Dust with powdered sugar and drizzle with maple syrup.
Notes
Whip the egg whites until they have stiff peaks for extra fluffiness. Cook pancakes low and slow to avoid burning. Experiment with different extracts for unique flavors. If the batter feels too thick, add a little more milk to loosen it.