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Fluffy Japanese Soufflé Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 54 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1 serving (2-3 pancakes)
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

Delight in fluffy Japanese soufflé pancakes that are light, airy, and perfect for a special breakfast or brunch. These tall pancakes are made by folding whipped egg whites into a luscious batter, then gently cooked on low heat to create a souffle-like texture. Served with sweetened whipped cream, fresh berries, powdered sugar, and maple syrup, they make an irresistible treat.

Ingredients

Pancakes

  • 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
  • Neutral oil (for cooking)

Sweetened Whipped Cream

  • ½ cup cold heavy cream
  • 1 tablespoon granulated sugar (adjust to preference)
  • ½ teaspoon vanilla extract

For Serving

  • Assorted berries
  • Powdered sugar
  • Maple syrup

Instructions

  1. Separate eggs: Carefully separate the egg whites and yolks into two separate bowls without breaking the yolks.
  2. Prepare yolk batter: To the egg yolks, add milk, vanilla extract, and lemon zest. Whisk briefly until well combined. Sift in the flour and baking powder, then whisk until the batter is smooth and free of dry flour. Set aside.
  3. Make meringue: Add the white vinegar or lemon juice to the egg whites. Using a hand mixer, beat on medium speed until frothy. Gradually add the granulated sugar, then increase the mixer speed to medium-high and beat until stiff peaks form.
  4. Fold meringue into batter: Gently fold one-third of the stiff meringue into the yolk batter until no streaks remain. Fold in the remaining meringue carefully to combine, taking care not to deflate the airy mixture.
  5. Heat pan and grease: Warm a large nonstick pan over low heat. Lightly grease the pan with neutral oil and wipe off any excess oil to prevent burning.
  6. Cook pancakes: Using a spoon, large cookie scoop, or piping bag fitted with a large round tip, portion the batter into 2-3 tall pancake shapes in the pan.
  7. Cover and cook first side: Cover the pan with a lid and cook for 7-8 minutes until the bottom of the pancakes turns golden brown.
  8. Flip and cook second side: Carefully flip the pancakes, cover again, and cook for another 5-6 minutes until golden and fully cooked through.
  9. Prepare whipped cream: Whisk the cold heavy cream, sugar, and vanilla extract until firm peaks form. Keep the whipped cream refrigerated until ready to serve.
  10. Serve: Plate the pancakes immediately and serve topped with the sweetened whipped cream, assorted fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup.

Notes

  • Ensure the egg whites are free of any yolk to achieve stiff peaks in the meringue.
  • Cook the pancakes on low heat to prevent burning while allowing the inside to cook through.
  • The vinegar or lemon juice stabilizes the egg whites for a better meringue texture.
  • Use a nonstick pan for easy flipping and cooking.
  • These pancakes are best served fresh as they lose their fluffiness if left to sit.

Find it online: https://slsrecipes.com/fluffy-japanese-souffle-pancakes-recipe-2/