Fluffy Japanese Soufflé Pancakes (Print Version)

# Ingredients:

→ Pancake Batter

01 - 2 large eggs, separated
02 - 2 tablespoons milk
03 - ½ teaspoon vanilla extract
04 - 1 teaspoon lemon zest (optional)
05 - ¼ cup all-purpose flour, sifted
06 - ¼ teaspoon baking powder
07 - ½ teaspoon white vinegar or lemon juice
08 - 2 tablespoons granulated sugar
09 - Neutral cooking oil for greasing

→ Whipped Cream

10 - ½ cup cold heavy cream
11 - 1 tablespoon granulated sugar
12 - ½ teaspoon vanilla extract

→ Toppings

13 - Assorted fresh berries
14 - Powdered sugar for dusting
15 - Maple syrup

# Instructions:

01 - Separate the egg whites and egg yolks into two separate mixing bowls, being careful not to break the yolks. Whisk the milk, vanilla, and lemon zest into the egg yolks until combined. Sift in the flour and baking powder, then whisk until smooth with no visible dry flour. Set aside.
02 - Add the vinegar or lemon juice to the bowl with egg whites. Using a hand mixer, beat on medium speed until completely frothy. Gradually add the sugar a little at a time, then increase speed to medium-high and continue beating until stiff peaks form.
03 - Add ⅓ of the meringue to the egg yolk mixture and gently fold with a rubber spatula until evenly combined with no visible streaks. Add the remaining meringue and fold gently until just combined. Do not overmix or the meringue will deflate.
04 - Heat a large nonstick pan over low heat and lightly grease with oil, wiping away any excess. Portion the batter into the pan to make 2-3 pancakes using a large spoon, cookie scoop, or piping bag, keeping the batter mounds tall. Cover with a lid and cook for 7-8 minutes until the bottoms are golden brown.
05 - Gently flip each pancake and cover again with the lid. Cook for another 5-6 minutes until golden brown and cooked through.
06 - In a mixing bowl, combine the cold heavy cream, sugar, and vanilla. Whisk by hand or with a hand mixer on low speed initially, then increase to medium until firm peaks form. Refrigerate until serving.
07 - Serve the pancakes immediately, topped with sweetened whipped cream, fresh berries, a dusting of powdered sugar, and/or maple syrup as desired.

# Notes:

01 - Electric stovetops work best for maintaining the low, consistent heat needed for these delicate pancakes.
02 - For maximum height, keep the batter mounds tall when portioning onto the pan.
03 - The pancakes are ready to flip when small bubbles form around the edges and the bottom is golden brown.

Back