Japanese Soufflé Pancakes (Print Version)
# Ingredients:
→ Batter Ingredients
01 -
2 egg yolks and 2 egg whites, separated
02 -
2 tbsp milk
03 -
1 tsp grated lemon peel (optional)
04 -
1/2 tsp vanilla
05 -
1/4 tsp baking powder
06 -
1/4 cup flour (all-purpose)
07 -
1/2 tsp white vinegar or lemon
08 -
2 tbsp sugar (granulated)
09 -
Neutral oil for pan
→ Topping Choices
10 -
Berries of your choice
11 -
Lightly sugared whipped cream
12 -
Powdered sugar dusting
13 -
Sweet maple syrup
→ Whipped Cream
14 -
1/2 cup heavy cream, cold
15 -
1 tbsp white sugar
16 -
1/2 tsp vanilla extract
# Instructions:
01 -
First, divide your eggs – yolks in one dish, whites in another. Combine egg yolks with milk, a splash of vanilla, and lemon zest if you'd like. Sift in flour and baking powder, then whisk everything until it's completely mixed.
02 -
Add vinegar to those egg whites and whisk until you see lots of bubbles. Gradually sprinkle in sugar while whisking, then crank up the speed and whip till stiff peaks appear.
03 -
Now the fun part—take a dollop of whipped egg whites and gently mix them into the yolk mixture. Once that's done, fold in the rest slowly so you don't lose the fluffiness.
04 -
Warm a non-stick pan over very low heat and lightly oil it—wipe off any extra. Drop your batter into the pan in tall heaps, cover it, and let them cook for about 7-8 minutes till the bottoms are golden.
05 -
Turn the pancakes carefully, and let them finish cooking under the lid for another 5-6 minutes. They're done when they're cooked all the way through.
06 -
Stack 'em up and top with whipped cream, fresh berries, a sprinkle of powdered sugar, maple syrup—or everything if you're feeling adventurous!
# Notes:
01 -
They taste best straight off the pan while warm and fluffy.
02 -
They'll deflate a little over time, but still stay soft.
03 -
Great pick for a fancy breakfast or laid-back brunch.