Description
A delightful fusion of cake and pancake, these light, airy fluffy Japanese soufflé pancakes will elevate your breakfast experience.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons of milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar (or lemon juice)
- 2 tablespoons granulated sugar
- Oil (for cooking)
- Sweetened whipped cream (for topping)
- Assorted berries (for freshness)
- Powdered sugar (for garnish)
- Maple syrup (for drizzling)
- ½ cup heavy cream (cold, for whipped cream)
- 1 tablespoon granulated sugar (for whipped cream)
- ½ teaspoon vanilla (for whipped cream)
Instructions
- Separate the egg yolks and whites. In a bowl, mix egg yolks, milk, vanilla extract, and lemon zest until blended. Gradually add flour and baking powder, stirring until smooth.
- In another bowl, beat egg whites until frothy. Add white vinegar and sugar, then whip to stiff peaks.
- Gently fold egg whites into the batter without deflating.
- Heat a non-stick skillet over low heat and grease with oil. Pour ¼ cup of batter on the skillet, cover, and cook for 4-5 minutes until golden on the bottom and slightly set on top. Flip and cook for another 3-4 minutes, covered.
- Repeat with remaining batter.
Notes
For a delightful twist, try adding matcha powder or cocoa powder to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg
Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes, brunch, breakfast