Description
Fluffy Japanese Soufflé Pancakes are light, airy, and irresistibly soft pancakes made by folding whipped egg whites into a delicate batter. These soufflé pancakes are cooked slowly on the stovetop to achieve a golden crust with a cloud-like texture inside, perfect when served with whipped cream, fresh berries, powdered sugar, and maple syrup.
Ingredients
Scale
For the Pancakes
- 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 for cooking
For the Sweetened Whipped Cream
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (adjust to taste)
- ½ teaspoon vanilla extract
Toppings (Optional)
- Assorted berries
- Powdered sugar
- Maple syrup
Instructions
- Separate the eggs: Carefully separate the egg whites and yolks into two different bowls to ensure no yolk mixes with the whites, which is essential for achieving stiff peaks.
- Prepare the yolk mixture: In the bowl with the yolks, whisk together milk, vanilla extract, and lemon zest if using. Sift in the fluffed all-purpose flour and baking powder, then mix until the batter is smooth and lump-free.
- Whip the egg whites: Add white vinegar or lemon juice to the egg whites and beat with a mixer until frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form, where the whites hold firm and glossy peaks.
- Fold the batter: Gently fold one-third of the whipped egg whites into the yolk mixture to lighten the batter. Then carefully fold in the remaining whites, taking care not to deflate the airiness.
- Cook the pancakes: Heat a nonstick pan over low heat and lightly grease it with oil. Using a spoon or scoop, portion the batter into 2 to 3 thick rounds. Cover the pan and cook each side slowly until golden brown and set, about 3-5 minutes per side.
- Make the whipped cream: In a separate bowl, beat the cold heavy cream with granulated sugar and vanilla extract until soft peaks form.
- Serve: Plate the fluffy pancakes, top generously with the sweetened whipped cream, fresh assorted berries, a dusting of powdered sugar, and drizzle with maple syrup. Enjoy immediately for the best texture.
Notes
- Cooking over low heat is crucial to avoid burning the pancakes before the center cooks through.
- Gently folding the egg whites preserves the airy texture; avoid overmixing to maintain fluffiness.
- Covering the pan while cooking helps cook the pancakes evenly and keeps them moist.
- You can substitute white vinegar with fresh lemon juice for the egg whites.
- Serve immediately as these pancakes lose their fluffiness if left to sit.
- For best results, use a nonstick pan or a well-seasoned skillet.
- Optional lemon zest adds a subtle citrus aroma but can be omitted if desired.
