Description
Indulge in these light and airy Japanese soufflé pancakes that are perfect for a delightful breakfast or brunch. Topped with sweetened whipped cream, fresh berries, and a dusting of powdered sugar, these pancakes are sure to impress.
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
- Heavy cream cold
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla
Instructions
- Prepare the pancake batter: In a bowl, whisk together eggs, milk, vanilla, lemon zest, flour, baking powder, vinegar, and sugar until smooth.
- Cook the pancakes: Heat oil in a pan over low heat. Pour the batter into the pan, cover, and cook for a few minutes until the pancakes are golden brown on the bottom. Flip and cook the other side.
- Make the sweetened whipped cream: In a separate bowl, whip cold heavy cream with sugar and vanilla until stiff peaks form.
- Serve: Stack the pancakes, top with whipped cream, berries, powdered sugar, and maple syrup. Enjoy!
Notes
- For extra fluffy pancakes, make sure not to overmix the batter.
- You can customize the toppings with your favorite fruits or syrups.
- Adjust the sweetness of the whipped cream according to your preference.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 100 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: 70 mg
Keywords: Fluffy pancakes, Japanese soufflé, Breakfast recipe, Sweet treats