Description
These Japanese soufflé pancakes are super fluffy, jiggly, and pillowy soft, making them a delightful treat for breakfast, snack, or dessert. Impress your guests with these cloud-like pancakes!
Ingredients
Pancake Batter:
- 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 (for cooking)
Optional Toppings:
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
Sweetened Whipped Cream (optional):
- ½ cup heavy cream, cold
- 1 tablespoon granulated sugar (adjust to taste)
- ½ teaspoon vanilla extract
Instructions
- Make the soufflé pancake batter: Separate egg whites and yolks. Mix yolks with milk, vanilla, lemon zest, flour, and baking powder. In another bowl, beat egg whites with vinegar and sugar until stiff peaks form. Gently fold meringue into the yolk batter.
- Cook the pancakes: Heat a nonstick pan, portion batter into it, and cook covered until golden brown on both sides.
- Serve: Top with whipped cream, berries, sugar, and/or maple syrup.
- Optional sweetened whipped cream: Whisk cream, sugar, and vanilla until firm peaks form.
Notes
- For detailed visuals and tips, refer to the blog post linked above.
- Use a large round tip with the piping bag for best results.
- Pancakes may deflate slightly but should remain fluffy.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 375.3 kcal
- Sugar: 26.2g
- Sodium: 155.5mg
- Fat: 10.9g
- Saturated Fat: 3.7g
- Unsaturated Fat: 5.9g
- Trans Fat: 0.04g
- Carbohydrates: 50.9g
- Fiber: 1.1g
- Protein: 16.8g
- Cholesterol: 375.6mg
