Description
Fluffy Japanese Soufflé Pancakes are light, airy, and irresistibly soft pancakes made by folding stiffly beaten egg whites into a delicate batter. Cooked gently on the stovetop and served with sweetened whipped cream, fresh berries, powdered sugar, and maple syrup, these pancakes offer a delightful, soufflé-like texture that elevates a classic breakfast favorite.
Ingredients
Scale
Pancake 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
Whipped Cream Topping
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (adjust to taste)
- ½ teaspoon vanilla extract
Garnishes
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
Instructions
- Separate Eggs: Carefully separate the egg whites and yolks into two different bowls, ensuring no yolk mixes with the whites for best volume.
- Prepare Egg Yolk Mixture: In the bowl with egg yolks, whisk together milk, vanilla extract, and optional lemon zest. Sift in the flour and baking powder, then mix until the batter is smooth and lump-free.
- Beat Egg Whites: Using an electric mixer, beat the egg whites with vinegar or lemon juice until frothy. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
- Fold Batters: Gently fold one-third of the beaten egg whites into the yolk batter to lighten it. Carefully fold in the remaining egg whites, taking care not to deflate the mixture to maintain its airiness.
- Cook Pancakes: Heat a nonstick pan on low heat and lightly grease it with oil. Spoon the batter into the pan to form two to three thick pancakes. Cover the pan and cook each side slowly until the pancakes are golden brown and cooked through.
- Serve with Toppings: Serve immediately topped with sweetened whipped cream, fresh assorted berries, a dusting of powdered sugar, and drizzle with maple syrup for a luxurious breakfast experience.
Notes
- Ensure egg whites are free from yolk to achieve maximum volume when whipped.
- Cooking on low heat and covering the pan helps the pancakes cook evenly through without burning.
- You can adjust the sweetness of the whipped cream topping by varying the sugar.
- These pancakes are best enjoyed immediately while fluffy and warm.
- For added flavor, you can incorporate lemon zest in the batter or serve with citrus-flavored syrup.
