These Japanese soufflé pancakes are ultra-fluffy, jiggly, and melt-in-your-mouth soft! Perfect for breakfast, dessert, or a special brunch treat, they will impress anyone with their delicate texture and irresistible taste.
Prep Time: 7 minutes
Cook Time: 13 minutes
Total Time: 20 minutes
Yield: 1 serving (2-3 pancakes)
Ingredients
For the 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
- Neutral oil (for cooking)
Optional Toppings:
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
Sweetened Whipped Cream (Optional):
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (adjust to preference)
- ½ teaspoon vanilla extract
Instructions
Make the Soufflé Pancake Batter:
- Separate the egg whites and egg yolks into separate bowls.
- In the egg yolks bowl, add the milk, vanilla, and lemon zest, whisking briefly until combined. Sift in the flour and baking powder, and whisk until smooth.
- In the egg whites bowl, add the vinegar or lemon juice. Use a hand mixer to beat on medium speed until frothy. Gradually add the sugar, and then beat on high until stiff peaks form.
- Gently fold ⅓ of the meringue into the yolk batter using a rubber spatula. Once incorporated, fold in the remaining meringue until fully combined, being careful not to deflate the batter.
Cook the Pancakes:
- Heat a nonstick pan over low heat and lightly grease it with oil. Make sure to wipe away excess oil.
- Spoon or pipe the batter into 2-3 tall mounds on the pan (use a large cookie scoop or piping bag for tall stacks).
- Cover the pan with a lid and cook for 7-8 minutes until the bottom is golden brown. Gently flip the pancakes and cook for an additional 5-6 minutes until golden brown and cooked through.
- Serve immediately with whipped cream, berries, powdered sugar, and maple syrup.
For the Whipped Cream:
- In a mixing bowl, combine the heavy cream, sugar, and vanilla. Whisk by hand or with a hand mixer until stiff peaks form. Refrigerate until ready to use.
Notes:
- These pancakes may start to deflate slowly once removed from the pan but should still stay fluffy.
- If using a piping bag, pair it with a large round tip (such as Wilton 2A) for better control.
- For best results, use an electric stovetop as it provides consistent low heat.
- Whipped cream can be made ahead and stored in the fridge until needed.
Nutrition (Per Serving):
- Calories: 375.3 kcal
- Carbohydrates: 50.9g
- Protein: 16.8g
- Fat: 10.9g
- Saturated Fat: 3.7g
- Cholesterol: 375.6mg
- Sodium: 155.5mg
- Potassium: 324.1mg
- Fiber: 1.1g
- Sugar: 26.2g
- Vitamin A: 589.6 IU
- Vitamin C: 2.6mg
- Calcium: 144.2mg
- Iron: 3.3mg
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