Description
Delightful and airy Japanese soufflé pancakes, perfect for brunch or dessert, topped with sweetened whipped cream and fresh berries.
Ingredients
- 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 (any neutral oil for cooking)
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Instructions
- Separate the egg yolks from the whites. In a medium bowl, combine the egg yolks, milk, vanilla extract, and lemon zest if using. Whisk together until well mixed.
- Sift in the flour and baking powder, stirring until smooth.
- In another bowl, whisk the egg whites with vinegar until soft peaks form. Gradually add sugar, continuing to whisk until stiff peaks form.
- Gently fold the egg whites into the yolk mixture, being careful not to deflate the batter.
- Heat a non-stick skillet over low heat and lightly grease it with oil. Using a ring mold, spoon about 1/3 of the batter into the mold.
- Cover the pan with a lid and cook for about 4-5 minutes, or until the bottom is golden and the top is set. Flip the pancake carefully and cook for another 4-5 minutes.
- Repeat this process for each pancake.
- For sweetened whipped cream, in a chilled bowl, beat the heavy cream, sugar, and vanilla until soft peaks form. Set aside until ready to serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. They can be frozen for about a month.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese