Fluffy Japanese Soufflé Pancakes
These light and airy Japanese soufflé pancakes are a delightful twist on traditional pancakes, perfect for a special breakfast treat.
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.
Notes
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.