Fluffy Japanese Soufflé Pancakes

Ingredients

For the pancake batter:

• 2 large eggs
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 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 (for cooking)

Optional toppings:

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

Sweetened whipped cream (optional):

• ½ cup heavy cream, cold
• 1 tablespoon granulated sugar, more or less to your preference
• ½ teaspoon vanilla extract

Instructions

Make the soufflé pancake batter:

1. Separate the egg whites and egg yolks into separate mixing bowls.
2. Into the egg yolks, add the milk, vanilla extract, and lemon zest (if using). Whisk briefly until combined.
3. Sift the flour and baking powder into the egg yolk mixture. Whisk until smooth and no more dry flour is visible. Set aside.
4. Into the egg whites, add the vinegar or lemon juice. With a hand mixer, beat on medium speed until completely frothy.
5. Gradually add the sugar to the egg whites, a little at a time, while continuing to beat.
6. Once all the sugar has been added, increase the speed to medium-high and beat the egg whites until stiff peaks form.
7. Gently fold ⅓ of the stiff peak meringue into the egg yolk batter.
8. Fold in the remaining meringue until just combined. Be careful not to overmix, or the batter will deflate.
9. Prepare a large spoon, a large cookie scoop, or a piping bag fitted with a large round tip.

Cook the pancakes:

1. Heat a large nonstick pan over low heat. Lightly grease the pan with oil.
2. Portion the batter into the pan to make 2 to 3 pancakes.
3. Cover the pan with a lid and let the pancakes cook for about 7 to 8 minutes, until the bottom side is golden brown.
4. Gently flip the pancakes and recover the lid. Let the pancakes cook for another 5 to 6 minutes, until golden brown and cooked through.

Serve the pancakes immediately with your favorite toppings.

Optional sweetened whipped cream:

1. In a mixing bowl, combine the heavy cream, sugar, and vanilla extract.
2. Whisk by hand or use a hand mixer to whip the cream until stiff peaks form.

Tips:

• For the best results, use room temperature ingredients.
• Be careful not to overmix the batter, or the pancakes will deflate.
• If you don't have a piping bag, you can use a large spoon or a cookie scoop to portion the batter into the pan.
• Make sure to cover the pan while the pancakes are cooking. This will help them to rise.
• Don't overcook the pancakes, or they will become dry.

Enjoy!