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Fluffy Japanese Soufflé Pancakes Recipe

Fluffy Japanese Soufflé Pancakes Recipe
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★★★★★

5.2 from 20 reviews

Fluffy Japanese Soufflé Pancakes are ultra-light, tall, and airy pancakes made by folding stiff egg white meringue into a batter. These delicate pancakes are cooked slowly to achieve a golden crust while maintaining a soft and fluffy interior. Served with sweetened whipped cream, assorted berries, powdered sugar, and maple syrup, they make an elegant and delicious breakfast or dessert.

Ingredients

Scale

For the Pancakes

  • 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)

For the Sweetened Whipped Cream

  • ½ cup heavy cream (cold)
  • 1 tablespoon granulated sugar (adjust to taste)
  • ½ teaspoon vanilla extract

For Serving

  • Assorted berries
  • Powdered sugar
  • Maple syrup

Instructions

  1. Separate the eggs: Carefully separate the egg whites from the yolks into two clean mixing bowls, making sure to keep yolks intact and none of the yolk gets into the whites.
  2. Prepare the yolk mixture: Add milk, vanilla extract, and optional lemon zest to the egg yolks. Whisk briefly to combine. Sift in the flour and baking powder, then whisk until smooth and no dry flour remains. Set aside for now.
  3. Beat egg whites: Add the vinegar or lemon juice to the egg whites. Using a hand mixer on medium speed, beat until frothy. Gradually add the granulated sugar a little at a time while continuing to beat. Increase speed to medium-high and beat until stiff peaks form.
  4. Fold in meringue – first third: Add one-third of the stiff egg white meringue to the yolk batter. Gently fold using a rubber spatula until evenly combined with no streaks remaining. Be gentle to maintain airiness.
  5. Fold in remaining meringue: Add the rest of the meringue and fold gently until combined and streak-free. Avoid over mixing to prevent deflating the batter.
  6. Prepare for cooking: Use a large spoon, cookie scoop, or piping bag fitted with a large round tip to portion the batter. This helps keep pancakes tall and fluffy.
  7. Heat the pan: Warm a large nonstick pan over low heat and lightly grease with a small amount of neutral oil. Wipe off any excess oil. An electric stovetop works best for consistent low heat.
  8. Cook the pancakes: Portion 2 to 3 pancakes onto the pan, keeping the shapes tall. Cover with a lid and cook for about 7 to 8 minutes until the bottoms are golden brown.
  9. Flip and finish cooking: Carefully flip the pancakes and cover again. Cook for another 5 to 6 minutes until golden brown on the other side and fully cooked through.
  10. Make sweetened whipped cream (optional): In a chilled bowl, combine cold heavy cream, sugar, and vanilla. Whisk by hand or with a hand mixer starting on low speed to avoid splashing. Whip until firm peaks form. Keep refrigerated until serving.
  11. Serve: Plate the pancakes immediately. Top with sweetened whipped cream, assorted berries, powdered sugar, and drizzle with maple syrup as desired.

Notes

  • Be very careful when separating eggs to prevent any yolk from mixing into the whites, which can prevent stiff peaks.
  • The addition of vinegar or lemon juice helps stabilize the egg white meringue.
  • Folding the meringue gently into the batter preserves the light, airy texture essential for fluffy pancakes.
  • Cooking on low heat and using a lid traps steam and helps pancakes rise tall and cook evenly without burning.
  • Using a piping bag creates the most uniform and tall pancakes but spoons or scoops work well too.
  • The lemon zest is optional but adds a bright, fresh flavor.
  • Serve immediately for best texture; leftovers can lose some fluffiness.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, soufflé pancakes, Japanese dessert, light pancakes

Find it online: https://reemcook.com/fluffy-japanese-souffle-pancakes-recipe/