Description
Experience the airy and delightful Fluffy Japanese Soufflé Pancakes, perfect for a dreamy breakfast treat.
Ingredients
Scale
- 2 large Eggs
- 2 tablespoons Milk
- ½ teaspoon Vanilla Extract
- 1 teaspoon Lemon Zest
- ¼ cup All-Purpose Flour
- ¼ teaspoon Baking Powder
- ½ teaspoon White Vinegar
- 2 tablespoons Granulated Sugar
- Oil
Instructions
- Separate Eggs: Start by carefully separating the egg whites from the yolks. Set the yolks aside in one bowl and the whites in another.
- Whisk Yolk Mixture: In the bowl with the yolks, add 2 tablespoons of milk, ½ teaspoon of vanilla extract, and 1 teaspoon of lemon zest (if using). Whisk them together until smooth and creamy.
- Mix Dry Ingredients: Sift in ¼ cup of all-purpose flour and ¼ teaspoon of baking powder. Stir gently until no lumps remain—your batter should be thick but well combined.
- Prepare Egg Whites: In the bowl with the egg whites, add ½ teaspoon of white vinegar. Whip the egg whites using a hand mixer or whisk until frothy. Gradually add 2 tablespoons of granulated sugar while beating, until stiff peaks form.
- Combine Mixtures: Gently fold ⅓ of the whipped egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions—be gentle so you don’t deflate the batter.
- Cook Pancakes: Preheat a nonstick pan over low heat and lightly grease it with oil. Spoon 2-3 mounds of batter onto the pan and cover. Cook for about 7-8 minutes, until golden brown on the bottom. Flip gently, cover, and cook for another 5-6 minutes until cooked through.
- Serve Warm: Transfer your soufflé pancakes to a plate while they are still warm. Serve immediately with your choice of toppings like whipped cream, fresh fruits, or syrup.
Notes
- Using fresh eggs yields the best results.
- Almond milk makes a great dairy-free alternative.
- Feel free to swap in almond extract for a unique twist.
- Always opt for fresh lemon zest for optimal taste.
- Any neutral oil will work for greasing the pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 50 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 100 mg