Fluffy Japanese Soufflé Pancakes Recipe

Introduction

Fluffy Japanese soufflé pancakes are a delightful treat known for their airy texture and tall, cloud-like appearance. Light, soft, and slightly sweet, they are perfect for a special breakfast or brunch. Serve them with whipped cream and fresh berries for an extra indulgence.

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 extract

Instructions

1. Step 1: Separate the egg whites and egg yolks into two bowls, being careful not to break the yolks.
2. Step 2: Whisk the egg yolks with milk, vanilla extract, and lemon zest until combined. Sift in the flour and baking powder, then whisk until smooth with no dry flour visible. Set aside.
3. Step 3: Add vinegar or lemon juice to the egg whites. Using a hand mixer, beat on medium speed until frothy. Gradually add sugar a little at a time and increase speed to medium-high until stiff peaks form.
4. Step 4: Fold one-third of the meringue gently into the yolk batter with a rubber spatula until no streaks remain.
5. Step 5: Fold in the remaining meringue gently until combined and smooth, being careful not to overmix to keep the batter airy.
6. Step 6: Prepare a large spoon, cookie scoop, or piping bag fitted with a large round tip for portioning the batter.
7. Step 7: Heat a large nonstick pan over low heat and lightly oil it, wiping away excess oil. This step helps the pancakes cook evenly without burning.
8. Step 8: Carefully portion the batter into the pan, forming 2 to 3 tall mounds. Keep the batter as tall as possible for the best soufflé effect.
9. Step 9: Cover the pan with a lid and cook for 7 to 8 minutes until the bottom is golden brown.
10. Step 10: Gently flip the pancakes, cover again, and cook for another 5 to 6 minutes until golden and cooked through.
11. Step 11: Serve immediately with sweetened whipped cream, assorted berries, powdered sugar, and maple syrup.
12. Step 12 (Optional): To make the sweetened whipped cream, combine cold heavy cream, sugar, and vanilla in a bowl. Whisk by hand or with a mixer on low speed until firm peaks form. Refrigerate until ready to use.

Tips & Variations

• Use an electric stovetop for more consistent low heat control to avoid burning the pancakes.
• For extra flavor, add a teaspoon of matcha powder to the batter before folding in the meringue.
• Substitute lemon zest with orange zest for a citrus twist.
• Serve with flavored syrups like berry or chestnut for a different taste experience.
• Ensure no yolk gets into the egg whites to achieve a stable meringue.

Storage

Soufflé pancakes are best enjoyed fresh and warm. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a covered pan over low heat to retain moisture, or briefly microwave with a damp paper towel. Avoid reheating too long to maintain their fluffy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the batter immediately to keep the meringue fluffy and airy. The batter will lose its volume if left sitting for too long.

What if my pancakes don’t rise as tall as expected?

Make sure to beat the egg whites to stiff peaks and fold them gently into the batter without deflating. Cooking on very low heat with a lid also helps the pancakes rise and cook through evenly.

Fluffy Japanese Soufflé Pancakes Recipe

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Experience the light, airy delight of Fluffy Japanese Soufflé Pancakes, known for their tall, cloud-like texture achieved by folding meringue into a delicate batter. These pancakes are cooked gently on the stovetop to achieve a golden crust while maintaining a soft, souffle-like interior. Perfectly paired with sweetened whipped cream, fresh berries, powdered sugar, and a drizzle of maple syrup, they make an impressive and delicious breakfast or brunch treat.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 to 3 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Batter

• 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 (Optional)

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

Toppings

• Assorted berries
• Powdered sugar
• Maple syrup

Instructions

1. Separate the eggs: Carefully separate the egg whites and yolks into two separate mixing bowls, ensuring no yolk gets into the whites for optimal meringue formation.
2. Prepare the yolk mixture: Into the egg yolks, whisk in milk, vanilla extract, and lemon zest until combined. Then sift in all-purpose flour and baking powder, whisking until smooth with no dry flour visible. Set aside for later use.
3. Beat the egg whites: Add vinegar or lemon juice to the egg whites. Using a hand mixer at medium speed, beat until frothy. Gradually add sugar in small increments while increasing speed to medium-high and continue beating until stiff peaks form.
4. Fold the meringue into the yolk batter: Gently fold one-third of the stiff peak meringue into the yolk batter using a rubber spatula until evenly combined. Then fold in the remaining meringue carefully, avoiding overmixing to keep the batter light and airy.
5. Prepare for cooking: Heat a large nonstick pan over low heat and lightly grease it with neutral oil, wiping away any excess oil to prevent frying instead of steaming. Use an electric stovetop if possible for steady, low heat.
6. Cook the pancakes: Scoop or pipe 2 to 3 tall mounds of batter into the pan. Cover with a lid and cook for 7 to 8 minutes until the bottoms are golden brown. Gently flip the pancakes, cover again, and cook for another 5 to 6 minutes until cooked through and golden on both sides.
7. Make sweetened whipped cream (optional): In a cold mixing bowl, whisk together heavy cream, sugar, and vanilla extract by hand or using a hand mixer until firm peaks form. Keep refrigerated until serving.
8. Serve: Plate the pancakes immediately, topping with sweetened whipped cream, assorted fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup for an irresistible finish.

Notes

• Use an electric stovetop if possible for stable low heat when cooking pancakes.
• Do not overmix the batter once folding in meringue to preserve the soufflé texture.
• Keep the heat low and cover the pan to cook pancakes through gently without burning.
• Use a piping bag or large spoon to keep pancakes tall and fluffy.
• Optional lemon zest adds a subtle citrus aroma to the batter.
• Serve immediately for best texture and fluffiness.

Keywords: Japanese Soufflé Pancakes, Fluffy Pancakes, Japanese Pancakes, Soufflé, Breakfast Recipe, Brunch, Light Pancakes