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.