Fluffy Japanese Soufflé Pancakes Recipe

Optional Toppings:

• Sweetened whipped cream
• Assorted berries
• Powdered sugar
• Maple syrup

Sweetened Whipped Cream (Optional):

• ½ cup heavy cream (cold)
• 1 tablespoon granulated sugar (adjust to taste)
• ½ teaspoon vanilla extract

Directions:

1. Separate the egg whites from the yolks into two separate bowls.
2. In the bowl with the yolks, whisk together the milk, vanilla extract, and lemon zest (if using). Sift in the flour and baking powder, stirring until smooth.
3. In the bowl with the egg whites, beat with vinegar or lemon juice until frothy. Gradually add sugar and continue beating until stiff peaks form.
4. Gently fold one-third of the egg whites into the yolk mixture. Then carefully fold in the remaining egg whites, being mindful not to deflate the batter.
5. Heat a lightly greased nonstick pan over low heat. Pour in portions of the batter to form 2 to 3 thick pancakes. Cover the pan and cook until each side is golden brown.
6. Serve the pancakes immediately with your choice of optional toppings.

For Sweetened Whipped Cream (if using):

1. In a cold bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.

Enjoy your fluffy, delicious Japanese soufflé pancakes! 🥞