Fluffy Japanese Soufflé Pancakes
These light and airy pancakes are a delightful twist on traditional pancakes, perfect for a special breakfast or brunch.
Ingredients
Pancake Batter
- 2 large eggs
- 30 ml milk
- 2.5 ml vanilla extract
- 1 g lemon zest (optional)
- 30 g all-purpose flour fluffed, spooned, and leveled
- 1 g baking powder
- 2.5 ml white vinegar or lemon juice
- 30 g granulated sugar
- 15 ml oil for cooking
- 60 ml heavy cream cold
- 15 g granulated sugar (for cream) more or less to your preference
- 2.5 ml vanilla
Instructions
- Separate egg whites and yolks. Mix yolks with milk, vanilla, and lemon zest, then sift in flour and baking powder.
- Beat egg whites with vinegar until frothy, then gradually add sugar and beat to stiff peaks.
- Fold 1/3 of meringue into yolk mixture, then fold in remaining meringue until combined.
- Heat a nonstick pan over low heat, grease lightly, and portion batter into the pan.
- Cover and cook pancakes for 7-8 minutes, flip, then cook for another 5-6 minutes until golden.
- Serve immediately with whipped cream, fruits, powdered sugar, and/or maple syrup.
Notes
For best results, use an electric stovetop for cooking.