Description
Light, airy pancakes that melt in your mouth, perfect for brunch or dessert.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¼ cup all-purpose flour
- 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)
Instructions
- Separate the eggs into two bowls. Whisk egg yolks with milk, vanilla, and lemon zest until smooth. Sift flour and baking powder over yolk mixture. Mix until no dry spots remain.
- In another bowl, add vinegar to egg whites and beat until foamy. Gradually sprinkle in sugar while beating until glossy and firm peaks form.
- Gently fold meringue into yolk mixture in thirds until just combined.
- Heat a nonstick skillet on low and lightly oil the surface. Scoop about 1/3 cup of batter per pancake, cover with a lid, and cook. After 2 minutes, add more batter on top for height. Cook until golden on the bottom and firm on top. Flip gently and cook until set.
- Serve immediately with whipped cream, berries, powdered sugar, and maple syrup.
Notes
These pancakes are best served immediately after cooking for optimal fluffiness.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 210mg
Keywords: pancakes, soufflé pancakes, Japanese cuisine, breakfast, brunch, dessert