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Tasty Fluffy Japanese Soufflé Pancakes Recipe

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4.2 from 6 reviews

These Japanese soufflé pancakes are delightfully fluffy, jiggly, and pillowy soft, perfect for breakfast, snack, or dessert. Their airy texture will impress guests at any brunch, making for a light yet indulgent treat.

Ingredients

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 (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 (adjust to preference)
  • ½ teaspoon vanilla extract

Instructions

  1. Separate Eggs. Carefully separate the egg whites and yolks into two separate bowls, ensuring the yolks remain intact.
  2. Make the Yolk Batter. Add milk, vanilla extract, and lemon zest into the egg yolks and whisk gently to combine. Sift in the all-purpose flour and baking powder, then whisk until the batter is smooth with no visible dry flour. Set aside.
  3. Prepare the Meringue. Add white vinegar or lemon juice to the egg whites. Using a hand mixer on medium speed, beat the whites until frothy. Gradually add granulated sugar in increments, then increase speed to medium-high and beat until stiff peaks form.
  4. Fold Meringue into Batter. Add one-third of the meringue to the yolk batter and gently fold using a rubber spatula till fully incorporated without streaks. Then fold in the remaining meringue carefully to keep the batter airy and thick.
  5. Scoop or Pipe Batter. Use a large spoon, cookie scoop, or a piping bag with a large round tip to shape 2 to 3 tall mounds of batter into a preheated, lightly oiled nonstick pan over low heat.
  6. Cook Pancakes Covered. Cover the pan with a lid and cook for 7 to 8 minutes until the bottoms turn golden brown. Flip pancakes gently, cover again, and cook for another 5 to 6 minutes until cooked through and golden brown.
  7. Optional Whipped Cream. In a separate bowl, combine cold heavy cream, sugar, and vanilla. Whisk by hand or with a mixer until firm peaks form. Chill until ready to serve.
  8. Serve. Plate the pancakes immediately, topping with sweetened whipped cream, fresh berries, powdered sugar, and/or maple syrup as desired.

Notes

  • For step-by-step photos, tips, FAQ, and troubleshooting, refer to the original blog post.
  • When using a piping bag, pair it with a large round tip such as Wilton 2A for best results.
  • These soufflé pancakes may slowly deflate once taken off the heat but will remain fluffy and soft.

Find it online: http://bitezly.com/tasty-fluffy-japanese-souffle-pancakes-recipe/