why make this recipe
Fluffy Japanese soufflé pancakes are a delightful twist on traditional pancakes. They are known for their airy texture and rich flavor, making them a perfect breakfast or special treat. These pancakes are light and fluffy, creating a satisfying experience with each bite. Plus, they are easy to customize with your favorite toppings.
how to make Fluffy Japanese Soufflé Pancakes
Ingredients:
- 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
Directions:
Make the soufflé pancake batter:
- Start by separating the egg whites from the yolks. In a bowl, mix the egg yolks, milk, vanilla extract, and lemon zest if using. Whisk until smooth.
- In another bowl, combine the flour, baking powder, and sugar. Gradually add this dry mixture to the wet ingredients. Stir until just combined, but do not overmix.
- In a clean bowl, beat the egg whites with white vinegar (or lemon juice) until they form stiff peaks. Carefully fold the egg whites into the batter, making sure not to deflate them.
Cook the pancakes:
- Heat a non-stick pan over low heat and lightly grease it with oil. Use a large cookie cutter or a ring mold to shape the pancakes. Pour batter into the mold, filling it halfway. Cover with a lid and cook for about 4-5 minutes until the bottom is golden.
- Carefully flip the pancake and cook for another 4-5 minutes, keeping the lid on to help it rise.
Optional sweetened whipped cream:
- In a bowl, whip the heavy cream with granulated sugar and vanilla until soft peaks form.
how to serve Fluffy Japanese Soufflé Pancakes
Serve the fluffy pancakes stacked high and topped with sweetened whipped cream, assorted berries, a sprinkle of powdered sugar, and a drizzle of maple syrup. This presentation makes the pancakes look as delightful as they taste.
how to store Fluffy Japanese Soufflé Pancakes
Leftover pancakes can be stored in an airtight container in the fridge for up to 2 days. Reheat them gently in a microwave or a warm pan before serving.
tips to make Fluffy Japanese Soufflé Pancakes
- Ensure your egg whites are at room temperature for better volume when whipping.
- Don’t rush the cooking process; low heat is best for fluffy pancakes.
- Experiment with flavors by adding cocoa powder or matcha to the batter.
variation
Try adding chocolate chips, matcha powder, or even fruit puree to the batter for unique flavors. You can also top the pancakes with different fruits, syrups, or sauces.
FAQs
Can I make these pancakes ahead of time?
Yes, you can prepare the batter ahead and keep it in the fridge for a few hours before cooking.Why do I need to add vinegar or lemon juice to the egg whites?
Vinegar or lemon juice helps stabilize the egg whites, making them easier to whip and maintain their volume.What can I use instead of all-purpose flour?
You can try using cake flour for a lighter texture, or a gluten-free flour blend if you need a wheat-free option.
Fluffy Japanese Soufflé Pancakes
Ingredients
For the pancake batter
- 2 large eggs Separated into whites and yolks
- 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
For serving
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
For sweetened whipped cream
- ½ cup heavy cream Cold
- 1 tablespoon granulated sugar More or less to your preference
- ½ teaspoon vanilla
Instructions
Make the soufflé pancake batter
- Start by separating the egg whites from the yolks. In a bowl, mix the egg yolks, milk, vanilla extract, and lemon zest if using. Whisk until smooth.
- In another bowl, combine the flour, baking powder, and sugar. Gradually add this dry mixture to the wet ingredients. Stir until just combined, but do not overmix.
- In a clean bowl, beat the egg whites with white vinegar (or lemon juice) until they form stiff peaks. Carefully fold the egg whites into the batter, making sure not to deflate them.
Cook the pancakes
- Heat a non-stick pan over low heat and lightly grease it with oil. Use a large cookie cutter or a ring mold to shape the pancakes. Pour batter into the mold, filling it halfway. Cover with a lid and cook for about 4-5 minutes until the bottom is golden.
- Carefully flip the pancake and cook for another 4-5 minutes, keeping the lid on to help it rise.
Optional sweetened whipped cream
- In a bowl, whip the heavy cream with granulated sugar and vanilla until soft peaks form.