Fluffy Japanese Soufflé Pancakes
Fluffy Japanese soufflé pancakes are ultra-light, thick, and jiggly pancakes with a delicate melt-in-your-mouth texture. Made by folding whipped egg whites into batter and cooking slowly with a lid, these airy pancakes are perfect for special breakfasts or brunch, topped with whipped cream, berries, and syrup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: ~30 minutes
- Yield: About 4 large pancakes (2 servings)
- Category: Breakfast, Brunch, Dessert
- Method: Whipping, Folding, Pan-frying (covered)
- Cuisine: Japanese, Asian-inspired breakfast
- Diet: Vegetarian
Ingredients
For the 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
Neutral oil for cooking
Optional toppings:
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
For the sweetened whipped cream (optional):
½ cup cold heavy cream
1 tablespoon granulated sugar
½ teaspoon vanilla extract
Instructions
Make the pancake batter:
-
Separate egg yolks and whites into bowls.
-
Whisk yolks with milk, vanilla, and lemon zest until combined.
-
Sift flour and baking powder into yolk mixture; whisk until smooth.
Prepare the meringue:
4. Add vinegar (or lemon juice) to egg whites. Beat until foamy, gradually adding sugar until stiff, glossy peaks form.
Combine and cook:
5. Fold one-third of meringue into yolk batter to lighten, then fold in remaining meringue gently.
6. Heat non-stick skillet over low heat; lightly grease.
7. Scoop thick rounds of batter into skillet; cover with lid.
8. Cook 4-5 minutes until golden and set, flip carefully, cook another 4-5 minutes covered.
9. Remove and keep warm; repeat with remaining batter.
Prepare whipped cream (optional):
10. Whip cream with sugar and vanilla until soft peaks form.
Serve:
11. Stack pancakes; top with whipped cream, berries, powdered sugar, and maple syrup.
Notes
Use low heat and a lid to ensure even cooking and fluffiness.
Lemon zest is optional but adds brightness.
Whip egg whites carefully to trap air and achieve height.
Best eaten fresh for optimal texture.
Find it online: https://justsosavory.com/fluffy-japanese-souffle-pancakes/
