Description
These Fluffy Japanese Soufflé Pancakes are a delightful treat that will elevate your breakfast game. Light, airy, and oh-so-satisfying, these pancakes are a must-try for any brunch enthusiast.
Ingredients
Scale
Egg Yolk Mixture:
- 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
Egg White Meringue:
- 2 large eggs (whites separated)
- ½ teaspoon white vinegar (or lemon juice)
- 2 tablespoons granulated sugar
Others:
- Oil (for cooking)
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla
Instructions
- Make the soufflé pancake batter: Separate the egg whites and egg yolks. Add milk, vanilla, and lemon zest to the yolks. Sift in flour and baking powder. In a separate bowl, beat egg whites with vinegar and sugar until stiff peaks form. Gently fold meringue into yolk mixture.
- Cook the pancakes: Heat a nonstick pan, portion batter into the pan, and cook covered until golden brown on both sides.
- Serve: Top with sweetened whipped cream, berries, powdered sugar, and maple syrup.
- Optional sweetened whipped cream: Whisk together heavy cream, sugar, and vanilla until firm peaks form.
Notes
- Be gentle when folding the meringue into the batter to maintain the fluffy texture.
- Keep the pancakes tall for that classic soufflé look.
- Adjust sugar in whipped cream to suit your taste.
- Start whisking cream on low speed to avoid splattering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 8g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: Japanese, Soufflé Pancakes, Fluffy, Breakfast, Brunch
