Fluffy Japanese Soufflé Pancakes

Fluffy Japanese Soufflé Pancakes are a delightful twist on traditional pancakes, offering a jiggly, airy, and pillowy soft texture. These pancakes are made using the soufflé technique, where egg whites are whipped to stiff peaks and gently folded into the batter, resulting in a light and fluffy texture. Perfect for breakfast, brunch, or a special treat, these pancakes are sure to impress with their cloud-like fluffiness and delicate flavor.

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

• Neutral oil (for cooking)

• Optional toppings:

  • Sweetened whipped cream

  • Assorted berries

  • Powdered sugar

  • Maple syrup

Directions:

1. Prepare the Batter:

   • Separate the egg whites and yolks into separate bowls.

   • In the bowl with the egg yolks, add milk, vanilla extract, and lemon zest (if using). Whisk until combined.

   • Sift in the flour and baking powder. Whisk until smooth and no dry flour is visible. Set aside.

2. Make the Meringue:

   • In the bowl with the egg whites, add white vinegar or lemon juice.

   • Using a hand mixer, beat on medium speed until frothy.

   • Gradually add granulated sugar, a little at a time.

   • Increase the speed to medium-high and continue beating until stiff peaks form.

3. Combine the Batter and Meringue:

   • Gently fold ⅓ of the meringue into the egg yolk batter to lighten it.

   • Carefully fold in the remaining meringue until just combined, being cautious not to deflate the batter.

4. Cook the Pancakes:

   • Heat a non-stick skillet over low heat and lightly grease with neutral oil.

   • Using a large spoon or ice cream scoop, place the batter into the skillet, forming 2 to 3 pancakes.

   • Cover the skillet with a lid and cook for 3–4 minutes.

   • Flip the pancakes gently and cook for an additional 2–3 minutes, until golden brown and cooked through.

5. Serve:

   • Stack the pancakes on a plate.

   • Top with sweetened whipped cream, fresh berries, powdered sugar, and maple syrup, if desired.

Nutritional Information (per serving):
Note: Nutritional values are approximate and may vary based on specific ingredients used.

• Calories: Approximately 180 kcal

• Protein: 6 g

• Fat: 7 g

• Carbohydrates: 24 g

• Fiber: 1 g

• Sugar: 10 g

• Sodium: 100 mg

• Cholesterol: 70 mg

• Potassium: 150 mg

• Calcium: 30 mg

• Iron: 1 mg