Description
These Fluffy Japanese Soufflé Pancakes are incredibly light and airy, with a delicate texture that melts in your mouth. Made with whipped egg whites folded into a creamy batter, they boast a subtle sweetness and a gentle lemon zest aroma. Perfect for a special breakfast or brunch, they are served with whipped cream, assorted berries, powdered sugar, and maple syrup for a delightful treat.
Ingredients
Scale
Batter
- 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 for cooking
Toppings
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
Whipped Cream
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (adjust to taste)
- ½ teaspoon vanilla extract
Instructions
- Separate Eggs: Separate the egg whites and yolks into two separate bowls, ensuring no yolk gets into the whites to allow for proper whipping.
- Mix Yolks and Dry Ingredients: In the bowl with the yolks, add milk, vanilla extract, and optional lemon zest. Sift in the all-purpose flour and baking powder, then mix gently until a smooth batter forms without lumps.
- Whip Egg Whites: Add white vinegar or lemon juice to the egg whites and beat them until frothy. Gradually add sugar while continuing to beat until you achieve stiff peaks that hold their shape firmly.
- Fold Mixture: Carefully fold one-third of the whipped egg whites into the yolk batter to lighten it. Then gently fold in the remaining egg whites, taking care not to deflate the airy texture.
- Cook Pancakes: Heat a nonstick pan over low heat and lightly grease with oil. Spoon portions of the batter to form 2 to 3 thick pancakes. Cover the pan with a lid and cook each side slowly until golden brown and cooked through, about 5-6 minutes per side.
- Prepare Whipped Cream: In a chilled bowl, whip the cold heavy cream with sugar and vanilla extract until soft peaks form. Adjust sweetness to your preference.
- Serve: Plate the pancakes while warm. Top with freshly whipped cream, assorted berries, a dusting of powdered sugar, and a drizzle of maple syrup. Enjoy immediately for the best fluffy texture.
Notes
- Make sure the egg whites are free of yolk to achieve proper volume.
- Use a low heat setting to cook the pancakes slowly and avoid burning while ensuring they cook through.
- Folding the egg whites gently is key to keeping the batter airy.
- Covering the pan while cooking helps the pancakes rise and cook evenly.
- Serve immediately as the pancakes begin to deflate once cooled.
- You can add lemon zest for a fresh citrus flavor or omit it for a classic taste.
