Description
Delight in the ultra-fluffy texture of these Japanese Soufflé Pancakes, perfect for a cozy fall morning.
Ingredients
- 2 large eggs, separated
- 3 tablespoons milk (full-fat or plant-based)
- 1 tablespoon lemon juice or vinegar
- 1 teaspoon pure vanilla extract
- 2 tablespoons granulated sugar
- 1/2 cup (60 g) cake flour or plain all-purpose sifted
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 tablespoon butter or neutral oil for the pan
- Optional toppings: Maple syrup, whipped cream, fresh berries, or a warm cinnamon-brown-butter sauce
Instructions
- Prepare your pans and molds: Use a nonstick skillet over the lowest heat setting. For uniform rounds, make paper rings or use metal ring molds.
- Make the batter base: In a bowl, whisk together the egg yolks, milk, lemon juice, and vanilla until smooth. Sift in the flour and baking powder, then whisk until just combined.
- Whip the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue beating to glossy, medium-firm peaks.
- Fold and combine: Fold one third of the whipped egg whites into the yolk batter, then gently fold in the remaining whites in two additions.
- Cook low and slow: Heat the skillet on the lowest flame, grease lightly, and spoon the batter into rings. Cover and cook for 4–6 minutes until set, then carefully flip and cook for another 3–4 minutes.
- Serve immediately: Stack the pancakes, dust with powdered sugar, and drizzle with maple syrup or your favorite toppings.
Notes
Keep the heat very low to ensure the center sets without burning. Use room-temperature eggs for better volume while whipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese