Description
These Fluffy Japanese Soufflé Pancakes are ultra-soft, pillowy, and jiggly, offering the ultimate breakfast or brunch treat. With a delicate texture that melts in your mouth, these pancakes will impress your guests and make your mornings unforgettable. Topped with sweetened whipped cream, berries, and syrup, they’re perfect for any occasion!
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)
- Optional toppings:
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
- For the sweetened whipped cream (optional):
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Instructions
- Make the soufflé pancake batter: Separate the egg whites and yolks into separate mixing bowls, ensuring the yolks remain intact.
- In the egg yolks, add the milk, vanilla, and lemon zest (if using), and whisk briefly until combined. Sift in the flour and baking powder. Whisk until smooth and no dry flour remains. Set aside.
- In the egg whites, add the vinegar or lemon juice. Using a hand mixer, beat on medium speed until frothy. Gradually add the sugar, a little at a time.
- Once all the sugar is added, increase the speed to medium-high and continue beating until stiff peaks form.
- Gently fold ⅓ of the meringue into the egg yolk mixture until combined. Add the rest of the meringue and fold gently until no streaks remain. Be careful not to overmix, as this can deflate the batter.
- Transfer the batter to a large spoon, cookie scoop, or piping bag fitted with a large round tip.
- Cook the pancakes: Heat a large nonstick pan over low heat and lightly grease it with oil, wiping off any excess.
- Using a spoon, scoop, or piping bag, portion the batter into 2 to 3 mounds in the pan. Try to keep the batter tall to achieve the fluffy effect.
- Cover the pan with a lid and cook for 7-8 minutes, until the bottom is golden brown. Gently flip the pancakes and cover again. Cook for another 5-6 minutes until golden brown and cooked through.
- Serve immediately with optional toppings like sweetened whipped cream, assorted berries, powdered sugar, and/or maple syrup.
- Optional sweetened whipped cream: In a mixing bowl, combine the heavy cream, sugar, and vanilla. Whisk by hand or with a hand mixer until firm peaks form. Keep refrigerated until needed. Tip: Start on low or medium-low speed to avoid splashing when using a hand mixer.
Notes
- For extra fluffiness, make sure to fold the meringue gently into the egg yolk mixture.
- You can add lemon zest for an extra zing or skip it for a more neutral flavor.
- If you prefer a smoother texture, use a piping bag to portion the batter evenly.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving (2 to 3 pancakes)
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
