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Fluffy Japanese Soufflé Pancakes Recipe

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Fluffy, jiggly, and pillowy soft, these Japanese soufflé pancakes are a dream come true for any pancake lover. Perfect for breakfast, brunch, or even as a sweet snack or dessert, these light-as-air pancakes will wow your guests and leave them asking for more.

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 (for cooking, any neutral oil)

Optional toppings: 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 extract

Instructions

  1. Separate the egg whites and yolks into separate mixing bowls, being careful not to break the yolk.
  2. In the bowl with the egg yolks, add the milk, vanilla extract, and lemon zest. Whisk briefly to combine.
  3. Sift in the flour and baking powder and whisk until smooth and no dry flour is visible. Set this mixture aside.
  4. In the bowl with the egg whites, add vinegar (or lemon juice). Use a hand mixer to beat the egg whites on medium speed until frothy.
  5. Gradually add sugar to the egg whites, one spoonful at a time, then increase the speed to medium-high and beat until stiff peaks form.
  6. Gently fold one-third of the meringue into the egg yolk mixture with a rubber spatula. Be careful not to over-mix.
  7. Fold the rest of the meringue into the batter until no streaks are visible, ensuring the batter stays light and fluffy.
  8. Use a large spoon or a piping bag with a large round tip to portion the batter.
  9. Heat a large nonstick pan over low heat. Lightly grease the pan with oil and wipe off the excess.
  10. Scoop or pipe the batter into the pan to form 2-3 mounds of batter. Keep the batter tall to ensure the pancakes will rise properly.
  11. Cover the pan with a lid and cook for 7-8 minutes until the bottom is golden brown.
  12. Carefully flip the pancakes, cover with the lid again, and cook for an additional 5-6 minutes until golden brown and cooked through.
  13. Serve immediately with optional toppings like whipped cream, berries, powdered sugar, and maple syrup.
  14. For sweetened whipped cream: Combine the heavy cream, sugar, and vanilla in a mixing bowl. Whisk by hand or with a hand mixer until soft peaks form.

Notes

  • To maintain fluffiness, be gentle when folding the meringue into the egg yolk mixture.
  • Ensure the meringue forms stiff peaks before folding into the batter for optimal height.
  • If using a stand mixer for the meringue, it will save time and effort.
  • The pancakes are best served fresh, though they can be stored in the refrigerator for up to 2 days.
  • Use a nonstick or heavy-bottomed pan for the best results.

Nutrition

Find it online: http://recipesbyjanet.com/fluffy-japanese-souffle-pancakes-recipe/