Why make this recipe
Fluffy Japanese Soufflé Pancakes are a delightful treat that brings a touch of whimsy to any breakfast or brunch table. Their light and airy texture sets them apart from regular pancakes, making them a unique and visually stunning dish. Plus, they’re surprisingly easy to make with just a few ingredients. These pancakes are perfect for impressing family or friends and are sure to become a favorite in your household.
How to make Fluffy Japanese Soufflé Pancakes
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
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Directions:
Make the soufflé pancake batter: In a mixing bowl, separate the egg whites and yolks. Beat the yolks with milk, vanilla extract, and lemon zest if using. In another bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the yolk mixture and mix until just combined. In a separate bowl, beat the egg whites with white vinegar until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form. Gently fold the egg whites into the yolk mixture until no white streaks remain.
Cook the pancakes: Heat a non-stick skillet over low heat and brush with oil. Scoop about ¼ cup of pancake batter onto the skillet. Cover the skillet with a lid and cook for about 4-5 minutes, or until the bottom is golden brown. Carefully flip the pancake and cook for another 4-5 minutes until cooked through. Repeat the process with the remaining batter.
Optional sweetened whipped cream: In a mixing bowl, whip the cold heavy cream with 1 tablespoon of sugar and ½ teaspoon of vanilla until soft peaks form. Adjust the sweetness to your preference.
How to serve Fluffy Japanese Soufflé Pancakes
Stack the pancakes on a plate and top with sweetened whipped cream, assorted berries, a dusting of powdered sugar, and drizzle with maple syrup. These pancakes look amazing when layered high, making them a showstopper for any meal!
How to store Fluffy Japanese Soufflé Pancakes
If you have leftovers, you can store the pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a toaster or microwave until warm. They are best enjoyed fresh, but you can still savor their deliciousness after storage.
Tips to make Fluffy Japanese Soufflé Pancakes
- Make sure to beat the egg whites until stiff peaks form for the best soufflé texture.
- Cook the pancakes on low heat to ensure they cook thoroughly without burning.
- Use a lid while cooking to help the pancakes rise and stay fluffy.
Variation
You can add different flavors to your soufflé pancakes by incorporating matcha powder, cocoa powder, or even mashed bananas into the batter. You can also experiment with various toppings like chocolate sauce, fruit compote, or yogurt.
FAQs
Can I use egg substitutes?
Yes, you can try egg substitutes, but the texture may vary. Using aquafaba (chickpea water) can be a good alternative for egg whites.What can I serve with these pancakes?
You can serve them with fresh fruit, nuts, chocolate chips, or drizzle them with your favorite syrup or sauce.Can I freeze the pancakes?
Yes, you can freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag. When ready to eat, reheat them from frozen.
Fluffy Japanese Soufflé Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
- Diet: Vegetarian
Description
Light and airy Japanese soufflé pancakes that are perfect for breakfast or brunch, showcasing a delightful and whimsical take on traditional pancakes.
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
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Instructions
- In a mixing bowl, separate the egg whites and yolks. Beat the yolks with milk, vanilla extract, and optional lemon zest.
- In another bowl, whisk together flour and baking powder, then gradually add to the yolk mixture until just combined.
- Beat egg whites with white vinegar until soft peaks form, then gradually add sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the yolk mixture until no white streaks remain.
- Heat a non-stick skillet over low heat, brush with oil, and scoop about ¼ cup of batter onto the skillet.
- Cover and cook for 4-5 minutes, or until golden brown. Carefully flip and cook for another 4-5 minutes until done.
- For whipped cream, whip cold heavy cream with sugar and vanilla until soft peaks form.
- Serve pancakes stacked with whipped cream, assorted berries, powdered sugar, and drizzle with maple syrup.
Notes
For the best soufflé texture, ensure egg whites are beaten to stiff peaks. Cook pancakes on low heat and use a lid to help them rise.