Description
Experience the dreamy, airy delight of Japanese Soufflé Pancakes that are as stunning as they are delicious.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar
- 2 tablespoons granulated sugar
- neutral oil for cooking
- sweetened whipped cream
- assorted berries
- powdered sugar
- maple syrup
Instructions
- Separate egg whites and yolks into different bowls. Whisk yolks with milk, vanilla extract, and lemon zest. Sift in flour and baking powder, mixing until combined.
- Add vinegar to egg whites and whip until frothy. Gradually add sugar, continuing to whip to stiff peaks.
- Gently fold one-third of the meringue into the yolk mixture, then fold in the remaining meringue gently.
- Preheat a nonstick pan over low heat, greasing lightly. Scoop 1/4 cup of batter for each pancake, placing 2-3 in the pan. Cover and cook for 7-8 minutes.
- Gently flip pancakes and cover, cooking for another 5-6 minutes until cooked through.
- Transfer pancakes to a plate while warm and top with chosen toppings, serving immediately.
Notes
- Use superfine sugar for the best texture.
- Adjust cooking time based on your stove’s heat.
- Experiment with different toppings for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 150 mg