Description
Soft and jiggly Japanese soufflé pancakes that create a meltingly tender experience.
Ingredients
Scale
- 2 large eggs (separated)
- 2 tbsp milk
- ½ tsp vanilla extract
- 1 tsp lemon zest (optional)
- ¼ cup all-purpose flour (fluffed, spooned, and leveled)
- ¼ tsp baking powder
- ½ tsp white vinegar or lemon juice
- 2 tbsp granulated sugar
- Neutral oil (for greasing the pan)
- Optional Topping: ½ cup cold heavy cream
- Optional Topping: 1 tbsp granulated sugar
- Optional Topping: ½ tsp vanilla extract
Instructions
- Separate the eggs, placing egg whites in one bowl and yolks in another.
- In the yolk bowl, mix egg yolks with milk, vanilla extract, and optional lemon zest.
- Whisk in flour and baking powder until smooth.
- In the egg white bowl, whip the egg whites with vinegar until foamy.
- Gradually add sugar while continuing to beat until stiff peaks form.
- Fold one-third of the meringue into the yolk batter, then fold in the remaining meringue carefully.
- Preheat a nonstick pan over low heat and grease it lightly with oil.
- Dollop the batter into tall rounds on the pan using a scoop or piping bag.
- Cover the pan and cook for 7-8 minutes until fluffy.
- Flip the pancakes carefully, cover again, and cook for an additional 5-6 minutes.
- Serve immediately with toppings like whipped cream, fruit, or syrup.
Notes
Ensure room temperature ingredients for best results. Stir gently to maintain fluffiness and always cook on low heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg