Name: Fluffy Japanese Soufflé Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 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 (any neutral oil for cooking); Sweetened whipped cream; Assorted berries; Powdered sugar; Maple syrup; ½ cup heavy cream (cold); 1 tablespoon granulated sugar (more or less to your preference); ½ teaspoon vanilla

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Why make this recipe

Fluffy Japanese soufflé pancakes are a delightful treat that will impress anyone who tries them. They are light as air and super soft, making them a perfect breakfast or dessert choice. These pancakes are not only beautiful but also very fun to make. With their unique texture and height, they bring a touch of Japanese café culture to your kitchen. Plus, everyone loves pancakes!

How to make Fluffy Japanese Soufflé Pancakes

Ingredients:

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 (any neutral oil for cooking)
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
½ cup heavy cream (cold)
1 tablespoon granulated sugar (more or less to your preference)
½ teaspoon vanilla

Directions:

Make the soufflé pancake batter:

In a bowl, separate the egg whites from the yolks. Place the egg yolks in a mixing bowl and add the milk, vanilla extract, and lemon zest if using. Mix well.
Sift in the flour and baking powder. Stir until the mixture is smooth.
In another bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar and continue to whip until you have stiff peaks.
Gently fold the egg whites into the egg yolk mixture in three parts. Be careful not to deflate the batter.

Cook the pancakes:

Preheat a non-stick skillet over low heat and lightly grease it with oil.
Use a ring mold or just spoon the batter directly onto the skillet. For thicker pancakes, use about 1/4 cup per pancake.
Cover the skillet with a lid and cook for about 5 minutes, or until the bottom is golden brown. Flip and cook for another 5 minutes, still covered, until cooked through.

Optional sweetened whipped cream:

In a separate bowl, whip the cold heavy cream with granulated sugar and vanilla until soft peaks form.

How to serve Fluffy Japanese Soufflé Pancakes

Serve these pancakes stacked high on a plate with sweetened whipped cream on top. Add fresh assorted berries, a dusting of powdered sugar, and a drizzle of maple syrup for extra sweetness. This presentation will make your pancakes look like a dish from a trendy café.

How to store Fluffy Japanese Soufflé Pancakes

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat them gently in a microwave or on a stovetop pan with a drizzle of water to maintain their fluffiness.

Tips to make Fluffy Japanese Soufflé Pancakes

Beat the egg whites properly: Make sure your mixing bowl is clean and dry to help the egg whites whip up better.
Cook on low heat: This helps the pancakes cook evenly without burning.
Use a lid: Covering the skillet traps heat and steam, helping the pancakes rise tall and fluffy.

Variation

You can add flavors to the pancakes by mixing in matcha powder, cocoa powder, or lemon juice to the batter. Get creative with toppings too! Try nut butter, chocolate sauce, or yogurt for different flavors.

FAQs

Q1: Can I use milk alternatives?
A1: Yes! You can substitute milk with almond milk, oat milk, or any other milk alternative you prefer.

Q2: Can I make the batter ahead of time?
A2: It’s best to make the batter just before cooking for maximum fluffiness. However, you can prepare the egg yolk mixture in advance and whip the egg whites right before cooking.

Q3: How do I know when the pancakes are done?
A3: They are done when they are golden brown on the bottom and have risen nicely. You can gently press down on them; they should spring back. If you want to be sure, you can insert a toothpick in the center to check for doneness.