Description
These Japanese soufflé pancakes are incredibly light, airy, and jiggly. Made with whipped egg whites and cooked gently on low heat, they have a soft, melt-in-your-mouth texture. Perfect for breakfast, brunch, or dessert, these pancakes pair wonderfully with fresh fruit, maple syrup, or whipped cream.
Ingredients
Scale
- 2 large eggs (separated)
- 2 tbsp milk
- ½ tsp vanilla extract
- 1 tsp lemon zest (optional)
- ¼ cup all-purpose flour
- ¼ tsp baking powder
- ½ tsp white vinegar or lemon juice
- 2 tbsp granulated sugar
- 1 tbsp neutral oil (for cooking)
Instructions
- Separate egg whites and yolks. In a bowl, whisk yolks with milk, vanilla, and lemon zest. Sift in flour and baking powder, mixing until smooth.
- In another bowl, whip egg whites with vinegar until frothy. Gradually add sugar and beat to stiff peaks.
- Gently fold the meringue into the yolk mixture in three parts.
- Heat a nonstick pan on low, grease lightly, and scoop batter into tall mounds.
- Cover and cook for 7-8 minutes. Flip carefully and cook another 5-6 minutes.
- Serve warm with powdered sugar, fruit, or syrup.
Notes
- Do not overmix the batter to keep it airy.
- Use a lid while cooking to trap steam and help the pancakes rise.
- Cook on low heat for even cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Japanese