If you’ve ever craved a pancake that’s light, airy, and melts in your mouth, then Fluffy Japanese Soufflé Pancakes are just what you need. These pancakes have become a global sensation, thanks to their cloud-like texture and delicate sweetness. Perfect for a weekend brunch or a special breakfast, this recipe will guide you through creating these irresistible pancakes at home.
🥞 Ingredients 🥞
For the Pancakes:
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional, for a hint of citrus)
- 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 for cooking
Optional Toppings:
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
For Sweetened Whipped Cream (optional):
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to taste)
- ½ teaspoon vanilla extract
🥞 Directions 🥞
- Separate the Eggs: Begin by separating the egg whites and yolks into two separate bowls. This step is crucial for achieving the soufflé-like texture of the pancakes.
- Prepare the Egg Yolk Mixture: In the bowl with the egg yolks, add the milk, vanilla extract, and lemon zest (if using). Mix these ingredients until well combined. Sift in the all-purpose flour and baking powder, and then stir until the mixture is smooth and free of lumps.
- Beat the Egg Whites: In the bowl with the egg whites, add the white vinegar or lemon juice. Use a hand mixer or a stand mixer to beat the egg whites until they become frothy. Gradually add the granulated sugar while continuing to beat the egg whites until they form stiff peaks. This means the egg whites should hold their shape when the beaters are lifted.
- Fold the Mixtures Together: Gently fold one-third of the beaten egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites. The key here is to be gentle so you don’t deflate the batter, as the air in the egg whites is what gives the pancakes their signature fluffiness.
- Cook the Pancakes: Heat a nonstick pan over low heat and lightly grease it with oil. Use a ladle or large spoon to portion the batter onto the pan, creating 2 to 3 thick pancakes. Cover the pan with a lid and cook the pancakes on low heat for a few minutes until the bottoms are golden brown. Carefully flip the pancakes, cover again, and cook the other side until golden and fully cooked through.
- Serve and Enjoy: Once the pancakes are done, carefully remove them from the pan and serve immediately. Top with your choice of sweetened whipped cream, assorted berries, a dusting of powdered sugar, or a drizzle of maple syrup.
Optional Sweetened Whipped Cream:
- To make sweetened whipped cream, whip the cold heavy cream, granulated sugar, and vanilla extract together until soft peaks form. Adjust the sweetness to taste.
Conclusion:
These Fluffy Japanese Soufflé Pancakes are a delightful way to start your day or impress guests at brunch. With their pillowy texture and light flavor, they’re best enjoyed fresh off the pan, topped with your favorite toppings. Whether you stick to the classic maple syrup or go all out with whipped cream and berries, these pancakes are sure to become a favorite in your breakfast rotation.