Fluffy Japanese Souffle Pancakes
Tall, fluffy souffle pancakes made with whipped egg whites, cooked low and slow under a lid, and served with whipped cream, berries, and maple syrup.
Ingredients
Main Ingredients
- 2 large eggs separated
- 2 tbsp milk
- ½ tsp vanilla extract
- 1 tsp lemon zest optional
- ¼ cup all purpose flour spooned and leveled
- ¼ tsp baking powder
- ½ tsp white vinegar or lemon juice
- 2 tbsp granulated sugar
- neutral oil for the pan
- ½ cup cold heavy cream for whipping
- 1 tbsp granulated sugar for the whipped cream
- ½ tsp vanilla extract for the whipped cream
- fresh berries for serving
- powdered sugar for dusting
- maple syrup for serving
Instructions
Cooking
- Separate the yolks and whites into two clean bowls.
- Whisk the yolks with the milk, vanilla, and lemon zest. Add the flour and baking powder and mix until smooth.
- Beat the whites with the vinegar until foamy. Add the sugar gradually and beat to stiff peaks.
- Stir a spoonful of whites into the yolk batter, then fold in the rest gently until no streaks remain.
- Heat a nonstick pan over low to medium heat and lightly oil it. Scoop mounds of batter, cover, and cook about 4 to 5 minutes.
- Flip carefully, cover, and cook another 4 to 5 minutes until golden and set.
- Whip the cream with the sugar and vanilla to soft peaks. Serve the pancakes with the cream, berries, powdered sugar, and maple syrup.
Notes
Best eaten fresh. Refrigerate leftovers up to two days and reheat gently in a covered pan with a splash of water. Nutrition is an estimate.