Description
Delight in the cloud-like texture of these fluffy Japanese soufflé pancakes, perfect for a special breakfast treat.
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 (for cooking)
- Optional:
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (to taste)
- ½ teaspoon vanilla extract
Instructions
- Separate the egg whites from the yolks, placing them in separate bowls.
- Add milk, vanilla extract, and optional lemon zest to the yolk bowl, whisk until combined.
- Sift in flour and baking powder, mix until smooth.
- In the egg whites bowl, add vinegar and beat until soft peaks form.
- Gradually add sugar, continue beating until stiff peaks form.
- Gently fold egg whites into yolk mixture.
- Preheat a skillet over low to medium heat, lightly grease with oil.
- Spoon batter onto the skillet, forming thick rounds. Cook until bubbles form, about 3-4 minutes, then flip and cook for another 3-4 minutes.
- Serve warm with toppings like whipped cream, berries, powdered sugar, and maple syrup.
Notes
Use low to medium heat to ensure even cooking without burning. Keep pancakes warm and enjoy immediately for the best texture.
