Description
Light and fluffy Japanese soufflé pancakes that elevate breakfast into a gourmet experience.
Ingredients
Scale
- 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
- Neutral cooking oil
- Sweetened whipped cream (for serving)
- Assorted fresh berries
- Powdered sugar (for garnish)
- Maple syrup (to drizzle)
Instructions
- In a mixing bowl, whisk together the egg yolks, milk, vanilla extract, and lemon zest until creamy.
- In a separate bowl, sift together the flour and baking powder. Gently fold the flour mixture into the yolk mixture until just combined.
- In another bowl, beat the egg whites with a mixer until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three parts, being careful not to deflate the mixture.
- Heat a non-stick skillet over low heat and lightly oil the surface.
- Scoop a large spoonful of batter onto the skillet, allowing it to spread gently. You can stack multiple layers of batter to achieve even more height.
- Cover with a lid and cook for about 4-5 minutes on each side, until golden brown and fluffy.
Notes
For a creative twist, try adding matcha powder, mini chocolate chips, or fruit puree to the batter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg