Description
Delicious and airy Japanese Soufflé Pancakes that are perfect for breakfast or brunch.
Ingredients
Scale
- 2 large eggs
- 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
- 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
- Separate the egg yolks and whites into two different bowls. In the yolk bowl, mix milk, vanilla, lemon zest, flour, baking powder, and vinegar until smooth.
- In the egg whites bowl, beat until foamy, gradually adding granulated sugar until stiff peaks form.
- Gently fold egg whites into the yolk mixture.
- Heat a skillet over low heat and lightly grease it. Use a mold to shape the pancakes, filling it 2/3 full with batter. Cover and cook for 4-5 minutes on low heat, then flip and cook for another 4-5 minutes until golden and cooked through.
- For optional whipped cream, beat cold heavy cream, granulated sugar, and vanilla until soft peaks form.
- Serve pancakes stacked with whipped cream, assorted berries, powdered sugar, and maple syrup. Enjoy warm!
Notes
Separate eggs carefully and use low heat for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg
Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes, breakfast, brunch