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Cloud-Soft Japanese Soufflé Pancakes

Name: Cloud-Soft Japanese Soufflé Pancakes
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Ingredients: Neutral oil for greasing; 1 teaspoon vanilla extract; ¼ cup all-purpose flour; 2 tablespoons sugar; ½ teaspoon vanilla extract; 2 large egg yolks; ½ lemon, zested; 3 large egg whites; ¼ teaspoon baking powder; 2 Tablespoons water; 1 cup heavy cream; 2 Tablespoons granulated sugar; 1 teaspoon white vinegar; 2 Tablespoons milk

Experience breakfast like never before with these cloud-soft Japanese soufflé pancakes. With their irresistible fluffiness, they exude a delicate, melt-in-your-mouth texture that's balance with a hint of zesty freshness from lemon zest. Whether you're starting your morning or indulging in an afterno...

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22 min

TOTAL TIME

835

CALORIES

$1.71

PER SERVING

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Ingredients

OPTIONAL WHIPPED CREAM

2 SERVINGS

1 tsp vanilla extract

1/4 cup all-purpose flour

1/2 tsp vanilla extract

1/4 tsp baking powder

2 tbsp water

2 tbsp granulated sugar

1 tsp white vinegar

2 tbsp milk

Directions

PANCAKE BATTER

8 min

PREP TIME

14 min

COOK TIME

22 min

TOTAL TIME

Separate the egg whites and egg yolks into separate mixing bowls. Be careful to avoid breaking the yolks.

Combine the egg yolks, milk, vanilla extract, and lemon zest in one of the mixing bowls. Stir until mixture is well blended.

Add all-purpose flour and baking powder through a sieve to prevent any lumps. Mix until the batter is smooth.

Add white vinegar to the separated egg whites. Using a hand mixer, start beating on medium speed until foamy.

Gradually add granulated sugar into the egg white and vinegar mixture. Once all the sugar is added, increase the speed to medium-high and keep beating until stiff peaks form.

Carefully fold 1/3 of the beaten egg whites into the yolk mixture. Once mixed, add in the remaining egg whites. Gently fold until mixture is evenly combined, ensuring not to deflate the egg whites.

COOKING PANCAKES

Preheat the oven to 350 degrees F (175 degrees C) & heat a large nonstick griddle over low heat. Lightly grease the griddle with neutral oil.

Use a large spoon or cookie scoop to ladle the batter onto the griddle, ensuring each pancake is tall. Place a baking tray over it to trap the heat. Cook for about 7 to 8 minutes, or until bottom of pancakes are golden brown.

Transfer the griddle to the preheated oven. Bake for around 5 to 6 minutes, until pancakes are golden and thoroughly cooked.

OPTIONAL WHIPPED CREAM

Mix heavy cream, sugar, and vanilla, in a separate bowl. Whisk by hand or use a hand mixer on low speed to avoid splashing. Continue until firm peaks form.

Keep the whipped cream refrigerated until the pancakes are ready to be served.

SERVING

Serve the pancakes immediately, optionally with your homemade whipped cream alongside syrup or assorted fruits.