Description
Silky Japanese souffle pancakes elevate breakfast with cloud-like texture and delicate sweetness. Rich egg whites whipped to perfection create elegant stacks perfect for weekend brunch indulgence you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
Liquid and Flavoring Ingredients:
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar (or lemon juice)
- 1 teaspoon lemon zest (optional)
Leavening and Cooking Ingredients:
- 1/4 teaspoon baking powder
- Oil for cooking
Instructions
- Meticulously separate egg whites and yolks into two distinct mixing vessels, ensuring no yolk contamination in the whites.
- Whisk egg yolks with milk, introducing vanilla and optional lemon zest for aromatic depth. Sift flour and baking powder directly into the mixture, blending until silky smooth.
- Incorporate a splash of vinegar or lemon juice into egg whites, then vigorously beat using an electric mixer. Gradually sprinkle sugar while continuing to whip until glossy, stiff peaks emerge.
- Delicately introduce one-third of the whipped whites into the yolk mixture, folding with a spatula to create a light base. Gently incorporate remaining whites, maintaining maximum air volume.
- Warm a non-stick skillet over low heat (around 300°F), lightly brushing with oil. Carefully spoon thick dollops of batter, creating 2-3 fluffy pancakes. Cover and cook for 3-4 minutes per side until golden and set.
- Optional: Whip chilled heavy cream with sugar and vanilla until soft, billowy peaks form.
- Transfer pancakes immediately to serving plates. Embellish with freshly whipped cream, seasonal berries, a dusting of powdered sugar, or drizzle of maple syrup.
Notes
- Control egg white temperature by letting them sit at room temperature for better volume and stability.
- Use a clean, dry, and grease-free bowl when whipping egg whites to ensure maximum volume and proper peak formation.
- Add a pinch of cream of tartar or vinegar to stabilize egg whites and create more consistent, fluffy peaks.
- Fold egg whites gently using a bottom-to-top motion to maintain air bubbles and achieve the signature light, airy texture of souffle pancakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Desserts
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 218 kcal
- Sugar: 10 g
- Sodium: 124 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 93 mg