why make this recipe
Fluffy Japanese Soufflé Pancakes are not just your average pancakes; they are a delightful treat that feels like a cloud on your plate. They are thicker and fluffier than traditional pancakes, making them perfect for breakfast or dessert. The gentle sweetness combined with a soft texture will satisfy anyone’s cravings. Plus, they are visually stunning, making them great for special occasions or weekend brunches.
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:
-
Make the soufflé pancake batter:
Start by separating the egg whites and yolks. In a bowl, whisk together the egg yolks with milk, vanilla extract, and lemon zest if using. In another bowl, mix the flour and baking powder. Add this mixture to the egg yolk mixture and stir until combined. In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue whipping until stiff peaks form. Gently fold the egg whites into the yolk mixture until fully combined. -
Cook the pancakes:
Heat a non-stick pan or griddle over low heat and lightly grease it with oil. Pour a generous amount of batter onto the pan and cover it with a lid. Cook for about 4-5 minutes until the bottom is golden brown, then carefully flip and cook for another 4-5 minutes. You can stack two or three layers, cooking them at the same time, just remember to adjust the cooking time. -
Optional sweetened whipped cream:
If you want whipped cream, combine the cold heavy cream with granulated sugar and vanilla in a bowl. Whip until soft peaks form.
how to serve Fluffy Japanese Soufflé Pancakes
Serve your Fluffy Japanese Soufflé Pancakes stacked high with a sprinkle of powdered sugar on top. Add a dollop of sweetened whipped cream and your choice of assorted berries. Drizzle with maple syrup for extra sweetness.
how to store Fluffy Japanese Soufflé Pancakes
If you have leftover pancakes, let them cool completely. Place them in an airtight container and store them in the refrigerator for up to two days. To reheat, warm them in a microwave or pan over low heat.
tips to make Fluffy Japanese Soufflé Pancakes
- Use fresh eggs: Fresh eggs provide better volume in the whipped egg whites.
- Don’t rush the cooking: Cooking on low heat ensures that the pancakes cook through without burning.
- Fold gently: When combining the egg whites with the egg yolk mixture, be very gentle to keep the air in the batter, which helps them rise.
Serving Ideas
- Add a scoop of ice cream on top for a dessert variation.
- Try different toppings like chocolate sauce or caramel.
- Serve with a side of yogurt for added creaminess.
Final Thoughts
Fluffy Japanese Soufflé Pancakes are an impressive treat that is easier to make than it looks. With their light and airy texture and beautiful presentation, they are sure to wow your family and friends. So grab your ingredients and get ready to enjoy this delightful culinary experience!
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be slightly denser.
2. How do I make the pancakes thicker?
To make thicker pancakes, use a slightly smaller pan and stack the batter higher.
3. Can I make the batter in advance?
It’s best to make the batter fresh for the best results, but you can prepare the egg yolk mixture ahead of time and mix it with the whipped egg whites just before cooking.
Fluffy Japanese Soufflé Pancakes
Ingredients
For the pancake batter
- 2 large large eggs Fresh eggs provide better volume in the whipped egg whites.
- 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
For serving
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
For the whipped cream
- ½ cup heavy cream Cold
- 1 tablespoon granulated sugar More or less to your preference.
- ½ teaspoon vanilla
Instructions
Make the soufflé pancake batter
- Start by separating the egg whites and yolks.
- In a bowl, whisk together the egg yolks with milk, vanilla extract, and lemon zest if using.
- In another bowl, mix the flour and baking powder.
- Add this mixture to the egg yolk mixture and stir until combined.
- In a clean bowl, beat the egg whites until soft peaks form.
- Gradually add the sugar and continue whipping until stiff peaks form.
- Gently fold the egg whites into the yolk mixture until fully combined.
Cook the pancakes
- Heat a non-stick pan or griddle over low heat and lightly grease it with oil.
- Pour a generous amount of batter onto the pan and cover it with a lid.
- Cook for about 4-5 minutes until the bottom is golden brown, then carefully flip and cook for another 4-5 minutes.
- You can stack two or three layers, cooking them at the same time, just remember to adjust the cooking time.
Optional sweetened whipped cream
- If you want whipped cream, combine the cold heavy cream with granulated sugar and vanilla in a bowl.
- Whip until soft peaks form.
Serving
- Serve your Fluffy Japanese Soufflé Pancakes stacked high with a sprinkle of powdered sugar on top.
- Add a dollop of sweetened whipped cream and your choice of assorted berries.
- Drizzle with maple syrup for extra sweetness.