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Fluffy Japanese Soufflé Pancakes

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These Japanese soufflé pancakes are fluffy, jiggly, and pillowy soft. They offer a melt-in-your-mouth experience and are perfect for breakfast, brunch, or dessert.

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 (optional)

Assorted berries (optional)

Powdered sugar (optional)

Maple syrup (optional)

For the sweetened whipped cream: ½ cup heavy cream (cold)

1 tablespoon granulated sugar (more or less to your preference)

½ teaspoon vanilla

Instructions

  1. Separate the egg whites and egg yolks into separate mixing bowls, being careful not to break the yolk.
  2. In the egg yolks, add milk, vanilla extract, and lemon zest. Whisk until combined. Sift in flour and baking powder. Whisk until smooth.
  3. In the egg whites, add vinegar (or lemon juice). Beat with a hand mixer on medium speed until frothy, then gradually add sugar. Increase speed to medium-high and beat until stiff peaks form.
  4. Gently fold ⅓ of the meringue into the egg yolk mixture. Once combined, fold in the remaining meringue, being careful not to deflate the batter.
  5. Heat a nonstick pan over low heat, lightly greasing with oil.
  6. Portion the batter into the pan using a spoon, cookie scoop, or piping bag, making 2 to 3 pancakes. Keep the batter tall for a fluffy effect.
  7. Cover the pan with a lid and cook for 7-8 minutes until the bottom is golden brown. Flip gently, cover again, and cook for another 5-6 minutes.
  8. Serve immediately with whipped cream, berries, powdered sugar, and/or maple syrup.
  9. For whipped cream: Combine heavy cream, sugar, and vanilla in a bowl. Whisk until firm peaks form. Refrigerate until ready to serve.

Notes

  • For extra flavor, try adding cocoa powder, matcha powder, or cinnamon to the batter.
  • Add fresh chopped fruits to the batter for fruity pancakes.
  • For a savory version, omit vanilla extract and sugar, and add cheese or cooked bacon.
  • These pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently to avoid deflating the pancakes.

Nutrition

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