Description
These Japanese soufflé pancakes are incredibly fluffy, jiggly, and pillowy soft. Perfect for breakfast, a snack, or dessert, they impress with their light texture and delicate flavor. Serve them with sweetened whipped cream, fresh berries, powdered sugar, or maple syrup for a delightful treat that wows at any brunch or special occasion.
Ingredients
For the pancake batter:
- 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)
Optional toppings:
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
Sweetened whipped cream (optional):
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to preference)
- ½ teaspoon vanilla extract
Instructions
- Separate eggs: Separate the egg whites and egg yolks into separate mixing bowls carefully, ensuring the yolks remain intact.
- Prepare yolk mixture: To the egg yolks, add milk, vanilla, and lemon zest; whisk briefly until combined. Then sift in the flour and baking powder and whisk until smooth with no flour visible. Set aside.
- Beat egg whites: Add vinegar or lemon juice to the egg whites. Using a hand mixer on medium speed, beat until frothy. Gradually add sugar in increments while increasing speed to medium-high and beat until stiff peaks form.
- Fold meringue into batter: Add one-third of the stiff-peak meringue to the yolk batter. Gently fold with a rubber spatula until evenly combined and streak-free. Add the remaining meringue and fold gently again, being careful not to overmix to avoid deflation.
- Prepare for cooking: Use a large spoon, cookie scoop, or transfer batter into a piping bag fitted with a large round tip for portioning.
- Cook pancakes: Heat a large nonstick pan over low heat and lightly grease with oil, wiping away excess. Portion 2 to 3 pancakes into tall mounds. Cover pan with lid and cook for 7–8 minutes until the bottoms are golden brown.
- Flip and cook: Gently flip pancakes, recover with lid, and cook for another 5–6 minutes until golden brown and cooked through.
- Serve: Serve immediately with optional sweetened whipped cream, assorted berries, powdered sugar, and/or maple syrup.
- Make whipped cream (optional): In a mixing bowl, combine cold heavy cream, sugar, and vanilla. Whisk by hand or with a mixer until firm peaks form. Keep refrigerated until serving.
Notes
- Use an electric stovetop if possible, as it provides more consistent low heat.
- Keep the batter tall when scooping or piping to achieve the characteristic fluffy height.
- Do not overmix after folding the meringue to maintain fluffiness.
- Covering the pan while cooking helps create steam, which contributes to the pancakes’ soft texture.
- Optional lemon zest adds a subtle citrus aroma that complements the sweetness.
- Sweetened whipped cream can be adjusted in sugar amount to taste.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
