Fluffy Soufflé Pancakes Recipe
These Fluffy Japanese Soufflé Pancakes are a dreamy breakfast treat with a light, airy texture that’s perfect for brunch or a sweet surprise.
Ingredients
- 2 large large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest Optional, adds a bright note.
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar
- 2 tablespoons granulated sugar
- Oil Oil
- ½ cup heavy cream
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- Assorted berries Optional toppings.
- Powdered sugar Optional toppings.
- Maple syrup Optional toppings.
Instructions
- Separate the egg whites and yolks into two bowls. In the yolk bowl, add milk, vanilla extract, and lemon zest. Whisk until combined. Sift in flour and baking powder; whisk until smooth.
- In the egg whites bowl, add vinegar. Beat until frothy. Gradually add sugar while beating until stiff peaks form to create meringue.
- Gently fold in one-third of the meringue into the yolk mixture, then carefully fold in the remaining meringue.
- Heat a nonstick pan over low heat and grease with oil. Portion batter into the pan to make 2-3 pancakes.
- Cover the pan and cook for 7-8 minutes until bottoms are golden brown. Carefully flip pancakes and cook for an additional 5-6 minutes.
- Serve pancakes immediately with sweetened whipped cream and your choice of additional toppings.
Notes
- Use room temperature eggs for better whipping.
- Cook on low heat and cover the pan for best results.
- Experiment with different flavors for variety.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 10g
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