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Fluffy Japanese Soufflé Pancakes

Experience the delight of airy, cloud-like pancakes that are both visually stunning and irresistibly soft.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Eggs
  • 2 large eggs
  • 2 tablespoons milk (dairy or plant-based)
  • ½ teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon vinegar or lemon juice
  • 2 tablespoons granulated sugar
Oil for cooking
  • Oil for cooking
Toppings
  • Whipped cream
  • Berries
  • Powdered sugar
  • Maple syrup

Method
 

  1. Separate egg whites and yolks. Whisk egg whites until stiff peaks form.
  2. Mix egg yolks with milk, vanilla, and sugar. Sift in flour, baking powder, and add vinegar; combine well.
  3. Gently fold the egg whites into the yolk mixture until just combined.
  4. Heat oil in a non-stick pan over low heat. Spoon batter into the pan, forming small pancakes.
  5. Cover and cook for 3-4 minutes per side until golden and fluffy. Serve topped with whipped cream, berries, powdered sugar, and maple syrup.

Notes

Use a non-stick pan to prevent sticking and ensure fluffy texture.