Fluffy Japanese Soufflé Pancakes

Fluffy Japanese Soufflé Pancakes

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Fluffy Japanese soufflé pancakes are a delightful treat that captures the essence of brunch. These pancakes are incredibly soft, airy, and slightly sweet. Their unique texture makes them different from regular pancakes, and they look just as good as they taste. Not only are they fun to make, but they also offer a satisfying indulgence for any morning or special occasion.

Why Make This Recipe

Making fluffy Japanese soufflé pancakes at home allows you to experience a taste of Japan. They are more than just breakfast; they are a beautiful dessert that you can customize with various toppings. They are light and airy, making them perfect for those who prefer a less heavy pancake option. Plus, cooking them together can be a fun activity with friends or family.

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:

1. In a bowl, separate the egg whites and yolks.
2. Whisk the egg yolks with milk, vanilla extract, and lemon zest until smooth.
3. In another bowl, sift the flour and baking powder together. Gradually add this to the egg yolk mixture until just combined.
4. In a separate bowl, whisk the egg whites until foamy. Add vinegar and gradually sprinkle in the sugar while whisking until stiff peaks form.
5. Gently fold the egg white mixture into the egg yolk batter without deflating it.

Cook the pancakes:

1. Heat a non-stick skillet over low heat and lightly grease it with oil.
2. Use a ring mold or cookie cutter to help form the pancakes. Pour a scoop of batter into the mold, then cover with a lid. Cook for about 4-5 minutes.
3. Carefully flip the pancake and cook for an additional 4-5 minutes, until golden and cooked through. Repeat to make more pancakes.

Optional sweetened whipped cream:

1. In a cold bowl, whip the heavy cream with granulated sugar and vanilla until soft peaks form. Serve alongside the pancakes.

How to Serve Fluffy Japanese Soufflé Pancakes

Serve the soufflé pancakes stacked high and garnish them with a dollop of sweetened whipped cream, fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup. You can also offer extra toppings on the side for a personalized touch.

How to Store Fluffy Japanese Soufflé Pancakes

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the microwave for a few seconds or warm them up on a skillet until heated throughout.

Tips to Make Fluffy Japanese Soufflé Pancakes

• Ensure the egg whites are at room temperature before whisking to achieve maximum volume.
• Be gentle while folding the egg whites into the batter to keep the airiness.
• Use a lid while cooking to help the pancakes rise.

Variation

You can experiment with different flavors by adding cocoa powder for chocolate pancakes or matcha powder for a green tea twist. Add fruit puree to the batter for a fruity flavor!

FAQs

What makes these pancakes so fluffy?
The key to their fluffiness is the whipped egg whites, which add volume and airiness to the batter.

Can I make the batter ahead of time?
It’s best to prepare the batter right before cooking for the best rise. However, you can separate the eggs and keep the yolk mixture ready for a quicker process.

What can I use instead of heavy cream for the whipped cream?
You can use coconut cream or a dairy-free whipped topping as a substitute for heavy cream.

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