Description
Light and airy Japanese soufflé pancakes that make a delightful breakfast or sweet snack.
Ingredients
- 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)
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Instructions
- Separate the egg whites from the yolks. In a bowl, beat the yolks with milk, vanilla extract, and lemon zest if using.
- In another bowl, whisk together flour, baking powder, and a pinch of salt. Gradually mix this dry mixture into the yolk mixture until smooth.
- In a separate bowl, beat the egg whites until foamy. Gradually add the sugar while continuing to beat until stiff peaks form.
- Fold the egg whites gently into the yolk mixture, being careful not to deflate the batter.
- Heat a non-stick frying pan over low heat and add a little oil.
- Pour ¼ cup of pancake batter onto the pan, cover with a lid, and cook for about 4-5 minutes.
- Carefully flip the pancake and cook for another 4-5 minutes. Repeat with the remaining batter.
- For optional sweetened whipped cream, combine heavy cream, sugar, and vanilla in a bowl and whip until soft peaks form.
Notes
Use low heat while cooking to ensure that the pancakes cook evenly without burning. Avoid overmixing when combining the ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese