Fluffy Japanese Soufflé Pancakes (Print Version)
# Ingredients:
→ Pancake Batter
01 -
2 large eggs, separated
02 -
2 tablespoons milk
03 -
1/2 teaspoon vanilla extract
04 -
1 teaspoon lemon zest (optional)
05 -
1/4 cup all-purpose flour
06 -
1/4 teaspoon baking powder
07 -
1/2 teaspoon white vinegar or lemon juice
08 -
2 tablespoons granulated sugar
09 -
Neutral oil for cooking
→ Optional Toppings
10 -
Sweetened whipped cream
11 -
Assorted berries
12 -
Powdered sugar
13 -
Maple syrup
→ Whipped Cream
14 -
1/2 cup cold heavy cream
15 -
1 tablespoon granulated sugar
16 -
1/2 teaspoon vanilla
# Instructions:
01 -
Carefully separate those eggs - yolks in one bowl, whites in another. Mix your yolks with milk, vanilla, and that lovely lemon zest if you're using it. Then sift in your flour and baking powder and whisk until it's smooth as silk.
02 -
Add your vinegar to the egg whites and beat them until they're super frothy. Slowly rain in the sugar while beating, then crank up the speed until you've got gorgeous stiff peaks.
03 -
Here's where the magic happens! Fold a third of your fluffy meringue into the yolk mixture super gently. Then fold in the rest, being careful not to deflate all that air you worked so hard to create.
04 -
Heat up your pan on low - seriously, low and slow is the key here! Add tiny bit of oil and wipe off the excess. Pipe or spoon your batter into tall mounds, cover, and let them cook for about 7-8 minutes until golden underneath.
05 -
Very gently flip these cloud-like pancakes and give them another 5-6 minutes under the lid until they're perfectly cooked through.
06 -
Stack these beauties up right away and top them with fresh whipped cream, berries, a dusting of powdered sugar, or a drizzle of maple syrup - or go wild and use all of the above!
# Notes:
01 -
Best served immediately while fluffy and warm
02 -
Will slowly deflate but stay soft and delicious
03 -
Perfect for special breakfast or brunch