Description
Light, airy, and jiggly Japanese soufflé pancakes with a delicate texture, made by folding whipped egg whites into a smooth batter for a soft, cloud-like breakfast treat.
Ingredients
- 2 large eggs
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon white vinegar or lemon juice
- 2 tablespoons granulated sugar
- Neutral oil for cooking
- Optional toppings: 1/2 cup heavy cream, 1 tablespoon sugar, 1/2 teaspoon vanilla, berries, powdered sugar, maple syrup
Instructions
- Separate egg whites and yolks into two bowls.
- In the yolk bowl, whisk milk, vanilla, and lemon zest. Sift in flour and baking powder, then mix until smooth.
- Add vinegar or lemon juice to egg whites and beat until frothy. Gradually add sugar and beat until stiff peaks form.
- Gently mix one-third of the egg whites into the yolk batter to lighten it.
- Fold in the remaining egg whites carefully to maintain airiness.
- Heat a nonstick pan over very low heat and lightly grease with oil.
- Spoon or pipe batter into tall mounds and cover with a lid. Cook for 7–8 minutes until the bottom is golden.
- Carefully flip and cook another 5–6 minutes until fully cooked.
- Serve immediately with desired toppings.
Notes
- Do not overmix to maintain the airy texture.
- Cook on very low heat to prevent burning and ensure even cooking.
- Use clean, grease-free bowls for whipping egg whites.
- Serve immediately as pancakes deflate over time.
- Stiff peaks are key for achieving the signature fluffiness.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 190mg
