Fluffy Japanese Soufflé Pancakes
Fluffy Japanese soufflé pancakes are a delightful twist on traditional pancakes. They are airy, soft, and thick, making them feel like little clouds on your plate. These pancakes are not just a treat for your taste buds but also a feast for your eyes. Their fluffy texture and beautiful height are sure to impress your family and friends.
Why Make This Recipe
These pancakes are perfect for breakfast or brunch. They are light and fluffy, making them a comforting start to the day. Plus, they are easy to make at home, and you can customize them with your favorite toppings, like fresh berries, whipped cream, or maple syrup. Making fluffy soufflé pancakes is a fun activity that everyone in the family can enjoy!
How to Make Fluffy Japanese Soufflé Pancakes
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
Directions:
- Make the soufflé pancake batter:
- Start by separating the egg whites from the yolks in two bowls.
- Add milk, vanilla extract, and lemon zest (if using) to the egg yolks and mix well.
- Next, sift in the flour and baking powder, and stir until combined.
- In a clean bowl, whisk the egg whites until frothy. Gradually add white vinegar and sugar while whisking until stiff peaks form.
- Gently fold the egg whites into the yolk mixture until just combined. Be careful not to deflate the egg whites.
- Cook the pancakes:
- Heat a non-stick pan over low heat and lightly grease it with oil.
- Pour about 1/4 cup of batter onto the pan and cover it with a lid. Cook for about 4-5 minutes or until the bottoms are golden brown.
- Flip the pancakes carefully and cook for another 4-5 minutes. Use a spatula to check if they are cooked through.
- Optional sweetened whipped cream:
- In a mixing bowl, combine cold heavy cream, granulated sugar, and vanilla. Whip until it forms soft peaks. This makes a great topping!
How to Serve Fluffy Japanese Soufflé Pancakes
Serve these fluffy pancakes stacked high on a plate. Top with sweetened whipped cream, fresh assorted berries, and a dusting of powdered sugar. A drizzle of maple syrup adds an extra layer of sweetness. Enjoy them warm for the best experience!
How to Store Fluffy Japanese Soufflé Pancakes
If you have leftover pancakes, let them cool completely. Place them in an airtight container and store them in the refrigerator. They can last for about 2-3 days. To reheat, you can use a microwave or a pan.
Tips to Make Fluffy Japanese Soufflé Pancakes
- Be gentle when folding the egg whites into the batter; this keeps them light and fluffy.
- Make sure your pan is on low heat to avoid burning the pancakes while they cook.
- Adding lemon zest gives a refreshing flavor but can be skipped if you prefer.
Variation
You can experiment with flavors by adding cocoa powder for chocolate pancakes or matcha powder for a green tea twist. You can also add fruit directly into the batter for extra flavor!
FAQs
- Can I use egg substitutes? Yes, you can try using egg substitutes like flax eggs or commercial egg replacers, but the texture may vary.
- Why did my pancakes not rise? If your pancakes didn’t rise, the egg whites may not have been whipped enough or were over mixed when combined with the yolks.
- Can I freeze soufflé pancakes? Yes, you can freeze the pancakes. Just place them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag. Reheat them in the microwave or toaster when ready to eat.
Enjoy making and sharing these fluffy Japanese soufflé pancakes with everyone! They are sure to become a favorite in your breakfast routine.
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Fluffy Japanese Soufflé Pancakes
- Total Time: 25 minutes
- Yield: 3-4 servings 1x
- Diet: Vegetarian
Description
Fluffy Japanese soufflé pancakes are airy, soft, and thick, making them feel like little clouds on your plate. Perfect for breakfast or brunch, they can be customized with various toppings.
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 two bowls.
- Add milk, vanilla extract, and lemon zest (if using) to the egg yolks and mix well.
- Sift in the flour and baking powder, and stir until combined.
- In a clean bowl, whisk the egg whites until frothy, then gradually add white vinegar and sugar while whisking until stiff peaks form.
- Gently fold the egg whites into the yolk mixture until just combined.
- Heat a non-stick pan over low heat and lightly grease with oil.
- Pour about 1/4 cup of batter onto the pan and cover it with a lid. Cook for about 4-5 minutes until the bottoms are golden brown.
- Flip the pancakes carefully and cook for another 4-5 minutes.
- For optional sweetened whipped cream, combine cold heavy cream, granulated sugar, and vanilla, then whip until soft peaks form.
- Serve pancakes stacked high, topped with whipped cream, assorted berries, powdered sugar, and maple syrup.
Notes
Be gentle when folding egg whites into the batter to keep them light and fluffy. Ensure the pan is on low heat to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg