Description
Delightful and airy Japanese soufflé pancakes that are perfect for a special breakfast or brunch.
Ingredients
Scale
- 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)
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (to taste)
- ½ teaspoon vanilla
Instructions
- Separate the egg whites and yolks into two bowls.
- In the bowl with the yolks, add milk, vanilla extract, and lemon zest if using. Mix well.
- Sift in the flour and baking powder. Stir until just combined.
- In the bowl with the egg whites, add white vinegar and beat until stiff peaks form.
- Gradually add sugar to the egg whites while mixing until glossy.
- Gently fold the egg white mixture into the egg yolk mixture without deflating the batter.
- Heat a non-stick pan over low heat and lightly grease it.
- Spoon or mold the batter into desired shapes and cook for 4-5 minutes until golden brown.
- Flip the pancakes, add water to create steam, cover, and cook for another 4-5 minutes until fluffy.
- For whipped cream, whip heavy cream with sugar and vanilla until soft peaks form.
- Serve pancakes with whipped cream, powdered sugar, berries, and maple syrup.
Notes
Make sure not to overmix the batter and use room temperature eggs for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg