Description
Fluffy Japanese Soufflé Pancakes are thick, airy, and incredibly soft pancakes made by folding meringue into a light batter. These pancakes are cooked slowly on the stovetop to achieve a golden brown exterior and a custardy, soufflé-like texture inside. Perfectly complemented with sweetened whipped cream, fresh berries, powdered sugar, and maple syrup, this recipe yields 2 to 3 pancakes ideal for a delightful breakfast or brunch.
Ingredients
For the 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)
For the 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
- Separate Eggs: Separate the egg whites and yolks into two separate bowls, ensuring the yolks remain intact without any breakage.
- Make Yolk Batter: To the egg yolks, add milk, vanilla extract, and optional lemon zest. Whisk these together briefly. Sift in the all-purpose flour and baking powder, then whisk until the mixture is smooth with no dry flour visible. Set the batter aside.
- Prepare Meringue: Add vinegar or lemon juice to the egg whites to stabilize them. Using a hand mixer on medium speed, beat the whites until frothy. Gradually incorporate the granulated sugar while increasing the mixer speed to medium-high, and continue beating until stiff peaks form.
- Fold Meringue into Batter: Gently fold one-third of the stiff meringue into the yolk batter until fully incorporated without streaks. Next, fold in the remaining meringue carefully, preserving the airiness to avoid deflating the mixture.
- Heat Pan and Prepare for Cooking: Warm a large nonstick skillet or pan over low heat. Lightly grease the surface with neutral oil and wipe off any excess to prevent burning.
- Portion Pancakes: Using a spoon, large cookie scoop, or a piping bag fitted with a large round tip, portion the batter into 2 or 3 tall, thick pancakes on the pan, maintaining their height and shape.
- Cook First Side: Cover the pan with a lid to trap heat and cook the pancakes over low heat for 7 to 8 minutes until the bottoms turn golden brown and the pancakes start to set.
- Flip and Cook Other Side: Carefully flip the pancakes to cook the other side. Cover again and cook for an additional 5 to 6 minutes until golden and fully cooked through.
- Make Sweetened Whipped Cream: In a chilled bowl, whisk the cold heavy cream with sugar and vanilla extract using a mixer until firm peaks form. Keep the whipped cream refrigerated until serving.
- Serve: Plate the fluffy soufflé pancakes immediately. Top with sweetened whipped cream, assorted berries, a dusting of powdered sugar, and a drizzle of maple syrup for a delicious breakfast treat.
Notes
- Use fresh eggs at room temperature for best meringue volume.
- Cook pancakes on low heat to prevent burning and ensure slow, even cooking.
- Folding the meringue gently is key to preserving the fluffiness of the pancakes.
- Optional lemon zest adds a subtle citrus aroma but can be omitted.
- You can substitute white vinegar with lemon juice to stabilize the egg whites.
- Keep the whipped cream chilled until serving for optimal texture.
- Use a lid to create steam and help the pancakes rise and cook evenly.
