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Fluffy Japanese Soufflé Pancakes

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Light, airy, and cloud-like pancakes that offer a unique culinary experience, perfect for brunch or special occasions.

Ingredients

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  • 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

  1. Separate the eggs into two bowls. In the yolk bowl, whisk together the milk, vanilla, and optional lemon zest. Sift in the flour, baking powder, and sugar, mixing gently until just combined.
  2. In a clean bowl, beat the egg whites until stiff peaks form.
  3. Gently fold the beaten egg whites into the yolk mixture, being careful not to deflate the egg whites.
  4. Preheat a skillet over low heat and lightly grease it with oil. Scoop a generous amount of batter onto the skillet, cover with a lid, and cook for about 4-5 minutes on each side until golden and puffed.
  5. To make sweetened whipped cream, combine the cold heavy cream and sugar in a chilled mixing bowl. Whisk until soft peaks form, then add the vanilla.
  6. Stack your pancakes, dollop with whipped cream, and sprinkle with powdered sugar. Top with fresh berries and a drizzle of warm maple syrup.

Notes

For a savory variation, skip the sugar and vanilla, and add cheese and herbs.

Nutrition

Find it online: https://www.topchoicerecipes.com/fluffy-japanese-souffle-pancakes-2/