Description
These fluffy Japanese soufflé pancakes are soft, airy, and slightly sweet, perfect for brunch or a special occasion.
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
Instructions
- Separate the egg whites and yolks into two bowls.
- Whisk the egg yolks with milk, vanilla extract, and lemon zest until smooth.
- Sift the flour and baking powder together and gradually add to the egg yolk mixture until just combined.
- In another bowl, whisk the egg whites until foamy. Add vinegar and slowly sprinkle in the sugar while whisking until stiff peaks form.
- Gently fold the egg white mixture into the egg yolk batter without deflating it.
- Heat a non-stick skillet over low heat and lightly grease it with oil.
- Use a ring mold to pour the batter into the mold. Cover with a lid and cook for about 4-5 minutes.
- Carefully flip the pancake and cook for an additional 4-5 minutes until golden and cooked through.
- In a cold bowl, whip heavy cream with granulated sugar and vanilla until soft peaks form, serve alongside pancakes.
Notes
Ensure egg whites are at room temperature before whisking for maximum volume. Be gentle when folding to maintain airiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese