Description
These Fluffy Japanese Soufflé Pancakes are light, airy, and tall, thanks to the meringue whisked into the batter. Cooked gently on the stovetop, they create a delicate soufflé texture that’s perfect for a special breakfast or brunch. Served with sweetened whipped cream, fresh berries, powdered sugar, and maple syrup, these pancakes deliver a delightful balance of sweetness and fluffiness.
Ingredients
Scale
Pancakes
- 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 oil (for cooking)
Sweetened Whipped Cream
- ½ cup cold heavy cream
- 1 tablespoon granulated sugar (adjust to preference)
- ½ teaspoon vanilla extract
To Serve
- Assorted berries
- Powdered sugar
- Maple syrup
Instructions
- Separate eggs: Carefully separate the egg whites and yolks into two different bowls, making sure the yolks stay intact.
- Prepare yolk batter: To the egg yolks, add milk, vanilla extract, and lemon zest if using. Whisk briefly to combine. Sift in the flour and baking powder, whisking until smooth and free of lumps. Set this mixture aside.
- Make meringue: Add vinegar or lemon juice to the egg whites. Using a hand mixer on medium speed, beat until frothy. Gradually add granulated sugar and increase the speed to medium-high. Continue beating until stiff peaks form.
- Fold batter: Gently fold one-third of the meringue into the yolk batter until no streaks remain. Then carefully fold in the remaining meringue, being careful not to deflate the mix to preserve airiness.
- Heat pan: Warm a large nonstick pan on low heat. Lightly grease it with neutral oil then wipe off any excess oil to prevent frying.
- Shape pancakes: Using a spoon, a large cookie scoop, or a piping bag fitted with a large round tip, portion the batter into 2 to 3 tall pancakes in the pan.
- Cook first side: Cover the pan with a lid and let the pancakes cook gently for 7 to 8 minutes until the bottoms turn golden brown.
- Flip and cook second side: Carefully flip the pancakes, cover again, and cook for another 5 to 6 minutes until golden and fully cooked through.
- Prepare whipped cream: Whisk the cold heavy cream with sugar and vanilla until firm peaks form. Keep refrigerated until ready to serve.
- Serve: Plate the pancakes immediately and top with sweetened whipped cream, fresh assorted berries, a dusting of powdered sugar, and maple syrup as desired.
Notes
- Use a low heat to ensure pancakes cook through without burning.
- Folding the meringue gently helps keep the batter airy, an essential step for these soufflé pancakes.
- If preferred, substitute white vinegar with lemon juice for the meringue stabilization step.
- For best results, use fresh cold heavy cream when making whipped cream.
- To keep pancakes fluffy, serve immediately after cooking.
