Fluffy Japanese Soufflé Pancakes recipe
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 for cooking
Optional toppings:
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
Sweetened whipped cream (optional):
½ cup heavy cream (cold)
1 tablespoon granulated sugar (more or less to taste)
½ teaspoon vanilla
Separate the egg whites and yolks into separate bowls.
Mix the egg yolks with milk, vanilla, and lemon zest. Sift in the flour and baking powder, mixing until smooth.
Beat the egg whites with vinegar or lemon juice until frothy. Gradually add sugar, then beat until stiff peaks form.
Gently fold ⅓ of the egg whites into the yolk mixture, then fold in the rest without deflating the batter.
Heat a nonstick pan over low heat, lightly greased. Portion the batter to create 2 to 3 thick pancakes. Cover and cook each side until golden.
Serve with optional toppings and enjoy immediately