Fluffy Japanese Soufflé Pancakes

Author: Calvin Rourke Prep Time: 15 minutes
Cook Time: 15 minutes Total Time: 30 minutes
Yield: 2 servings Category: Sweet

Description

These fluffy Japanese soufflé pancakes are light and airy, perfect for a delightful breakfast or brunch. A treat for both the palate and the eyes!

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
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Instructions

  1. 1. Separate the egg yolks and whites into two bowls.
  2. 2. In the bowl with egg yolks, mix in milk, vanilla extract, and lemon zest.
  3. 3. Gradually add the flour and baking powder, stirring until well combined.
  4. 4. In the other bowl, add white vinegar to the egg whites and beat until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.
  5. 5. Gently fold the egg whites into the yolk mixture until no white streaks remain.
  6. 6. Heat a non-stick pan over low heat and add a bit of oil.
  7. 7. Use a ring mold or a cookie cutter to help shape the pancakes.
  8. 8. Pour in a scoop of the pancake batter and cover with a lid.
  9. 9. Cook for about 4-5 minutes on one side, then flip carefully and cook for another 3-4 minutes until fluffy and cooked through.
  10. 10. In a mixing bowl, combine cold heavy cream, granulated sugar, and vanilla. Beat until soft peaks form. Serve alongside pancakes.