Description
Light and airy Japanese soufflé pancakes, perfect for a special brunch.
Ingredients
- 2 large eggs, separated
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar (or lemon juice)
- 2 tablespoons granulated sugar
- Neutral oil, for cooking
- Sweetened whipped cream, for serving
- Assorted berries, for serving
- Powdered sugar, for serving
- Maple syrup, for serving
- ½ cup heavy cream, for optional whipped cream
- 1 tablespoon granulated sugar, for optional whipped cream
Instructions
- Separate the eggs: Put yolks in one bowl and whites in a clean, grease-free mixing bowl.
- Whisk in milk, vanilla, and lemon zest (if using) into the yolks until smooth.
- Add flour and baking powder to the yolk mixture and whisk just until combined.
- Add vinegar (or lemon juice) to the egg whites and start whisking.
- Gradually add sugar in 2–3 additions and whip to stiff, glossy peaks.
- Fold ⅓ of the meringue into the yolk batter to lighten it.
- Gently fold in remaining meringue using a spatula.
- Heat a nonstick skillet over low heat and lightly brush with oil.
- Spoon or pipe tall mounds of batter into the skillet.
- Cover with a lid and optionally add 1–2 teaspoons of water to create steam.
- Cook slowly until the bottoms are set and golden, about 4–6 minutes.
- Very gently flip pancakes and cover to cook for another 3–5 minutes.
- Whip heavy cream, sugar, and vanilla to soft peaks for optional whipped cream.
Notes
Serve immediately for the best texture. Soufflé pancakes are best enjoyed fresh but can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese