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Japanese Soufflé Pancakes Recipe

Delight in these fluffy, cloud-like pancakes that are a fun and impressive breakfast treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Eggs
  • 3 large eggs, separated (room temperature)
  • 2 tablespoons whole milk
  • 1/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon white vinegar or lemon juice
  • 1/4 teaspoon lemon zest (optional)
  • for cooking Butter or oil
  • for serving Fresh berries, whipped cream, maple syrup, powdered sugar

Method
 

  1. Separate eggs carefully, ensuring no yolk gets into the whites.
  2. Whisk egg yolks with milk, vanilla, and lemon zest; sift in flour and mix.
  3. Beat vinegar into egg whites until frothy, then add sugar and beat to stiff peaks.
  4. Fold a third of meringue into yolk mixture, then gently fold in remaining meringue.
  5. Heat pan with butter on low, pipe batter into tall mounds, cover, and cook for 7 minutes.
  6. Flip pancakes, cover, and cook for another 5-7 minutes; serve topped with berries, whipped cream, syrup, and powdered sugar.

Notes

Use a nonstick pan and cook on low heat to prevent burning.