Description
These Fluffy Japanese Soufflé Pancakes are light, airy, and delicious. Topped with sweetened whipped cream, fresh berries, and powdered sugar, they make for a delightful breakfast or brunch treat.
Ingredients
Scale
Pancake batter:
- 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)
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 your preference
- ½ teaspoon vanilla
Instructions
- Prepare the pancake batter: In a bowl, whisk together eggs, milk, vanilla extract, and lemon zest. Add flour, baking powder, vinegar, and sugar. Mix until smooth.
- Cook the pancakes: Heat oil in a non-stick pan over low heat. Spoon batter into the pan, cover, and cook until bubbles form. Flip and cook until golden brown.
- Optional toppings: Serve with whipped cream, berries, powdered sugar, and maple syrup.
Notes
- Be gentle when folding the batter to keep it light and fluffy.
- You can adjust the sweetness of the whipped cream to your liking.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg