Jiggly Japanese Soufflé Pancakes are a delightful twist on traditional pancakes, offering a fluffy, cloud-like texture that's both light and indulgent. Originating from Japan, these pancakes have gained popularity worldwide for their unique, airy consistency and impressive height. Achieving their signature fluffiness involves whipping egg whites to stiff peaks and gently folding them into a yolk-based batter. Cooked slowly over low heat, these pancakes rise beautifully, creating a soft, jiggly treat that's perfect for breakfast, brunch, or dessert. Topped with whipped cream, fresh fruits, and a drizzle of syrup, they offer a visually stunning and delicious experience.

Ingredients

• 2 large eggs
  
  

• 2 tablespoons whole 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)
  
  

Directions

1. Prepare the Batter:
   
   

   • Separate the egg whites and yolks into two bowls.
     
     

   • In the bowl with the egg yolks, add milk and vanilla extract, whisking until combined.
     
     

   • Sift in the flour and baking powder, mixing until smooth. Set aside.
     
     

2. Make the Meringue:
   
   

   • Add vinegar to the egg whites. Using a hand mixer, beat on medium speed until frothy.
     
     

   • Gradually add sugar, continuing to beat until stiff peaks form.
     
     

3. Combine:
   
   

   • Gently fold one-third of the meringue into the egg yolk mixture to lighten it.
     
     

   • Carefully fold in the remaining meringue in two additions, ensuring the batter remains airy.
     
     

4. Cook the Pancakes:
   
   

   • Preheat a non-stick skillet over low heat and lightly grease it with oil.
     
     

   • Spoon the batter into the skillet, forming tall mounds.
     
     

   • Cover the skillet and cook for 6–7 minutes.
     
     

   • Add a splash of water to the skillet, cover again, and cook for an additional 4–5 minutes until the pancakes are set and lightly browned.
     
     

5. Serve:
   
   

   • Carefully remove the pancakes from the skillet and serve immediately with toppings of your choice.
     
     

Nutritional Information (per serving)

• Calories: Approximately 150 kcal
  
  

• Protein: 6g
  
  

• Fat: 4g
  
  

  • Saturated Fat: 1g
    
    

• Carbohydrates: 22g
  
  

  • Fiber: 1g
    
    

  • Sugars: 8g
    
    

• Sodium: 50mg
  
  

• Cholesterol: 70mg