Description
Fluffy Japanese Soufflé Pancakes. These pancakes are not just a breakfast item; they are a fluffy cloud of joy that dances on your taste buds and brings a smile to your face.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons 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)
Instructions
- Separate the egg whites from the yolks and whisk the yolks with milk, vanilla, and lemon zest.
- Sift in the flour and baking powder, whisk until smooth, and set aside.
- In a clean bowl, add vinegar to egg whites and whip until frothy, then gradually add sugar and beat until stiff peaks form.
- Gently fold one-third of the egg whites into the yolk mixture, then fold in the remaining egg whites until just combined.
- Heat a non-stick skillet over low to medium-low heat, add oil, and scoop the batter onto the skillet.
- Cover with a lid and cook for 4-5 minutes, then flip and cook for another 3-4 minutes until fluffy and slightly jiggly in the center.
Notes
- Use room temperature ingredients for better volume.
- Be patient and cook on low heat for the best texture.
- Covering the skillet while cooking helps the pancakes rise.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 4 grams
- Sodium: 150 mg
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 186 mg