Fluffy Japanese Soufflé Pancakes

Why Make This Recipe

Fluffy Japanese soufflé pancakes are a delightful twist on traditional pancakes. They are light, airy, and incredibly fluffy, making them a perfect breakfast or dessert option. With their pillowy texture and soft taste, they are sure to impress everyone at the table. Plus, they are fun to make and can be topped with your favorite fruits, whipped cream, and syrup!

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:

1. Make the soufflé pancake batter:

   • Start by separating the egg whites from the yolks in two bowls.
   • In the bowl with the yolks, add milk, vanilla extract, and lemon zest (if using). Mix well.
   • Then, sift in the flour and baking powder. Stir until just combined.
   • In the bowl with the egg whites, add white vinegar (or lemon juice) and beat with a whisk or mixer until soft peaks form.
   • Gradually add granulated sugar while beating until stiff peaks form.
   • Carefully fold the egg whites into the yolk mixture until just combined, being gentle not to deflate the batter.

2. Cook the pancakes:

   • Heat a non-stick skillet over low heat and add a little oil.
   • Use a ring mold, if you have one, and spoon in the batter, filling the mold halfway. Cover with a lid and cook for about 4-5 minutes.
   • Carefully flip the pancakes with a spatula. Cook the other side for another 4-5 minutes until golden and fluffy.
   • Remove from the pan and repeat with the remaining batter.

3. Optional sweetened whipped cream:

   • In a bowl, combine heavy cream, granulated sugar, and vanilla. Whip until soft peaks form.

How to Serve Fluffy Japanese Soufflé Pancakes

Serve these fluffy pancakes stacked high on a plate. Top with sweetened whipped cream, assorted berries, and a sprinkle of powdered sugar. Drizzle maple syrup over the top for added sweetness. You can also enjoy them with a side of extra whipped cream or a scoop of your favorite ice cream.

How to Store Fluffy Japanese Soufflé Pancakes

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply pop them in the microwave for a few seconds until warm. For longer storage, you can freeze the pancakes for up to a month. Just be sure to wrap them tightly in plastic wrap before freezing.

Tips to Make Fluffy Japanese Soufflé Pancakes

• Ensure the egg whites are at room temperature for better whipping.
• Be gentle when folding the egg whites into the yolks; this keeps the air in the batter for extra fluffiness.
• Cook the pancakes on low heat to avoid burning while allowing them to cook through.
• Use a non-stick skillet to prevent sticking and allow for easy flipping.

Variation

You can add different flavors to the batter, like matcha powder or cocoa powder, for a unique twist. You can also replace the milk with a non-dairy alternative for a dairy-free version.

FAQs

1. Can I make these pancakes without a mixer?

   • Yes! You can whisk the egg whites by hand, but it will take a bit more time and effort to achieve stiff peaks.

2. What can I use instead of lemon juice?

   • You can use white vinegar or omit it entirely. It helps stabilize the egg whites.

3. Can I make the batter ahead of time?

   • It’s best to make the batter fresh for the best texture. However, you can prepare the egg yolk mixture and keep it in the fridge, but whip the egg whites just before cooking for the fluffiest pancakes.

Enjoy making and sharing these delightful Fluffy Japanese Soufflé Pancakes!

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