Fluffy Japanese Souffle Pancakes

Ingredients

• 2 large eggs, separated
• 30 ml (2 tbsp) whole milk
• 24 g (3 tbsp) all-purpose flour
• 1 g (1/4 tsp) baking powder
• 1/2 tsp vanilla extract (optional)
• 1/2 tsp lemon juice (optional)
• 26 g (2 tbsp) sugar
• Vegetable oil for greasing
• 1 tbsp water (optional, for steaming)
• Powdered sugar and maple syrup for serving (optional)

Method

1. 1

   Separate the eggs, keeping the egg whites in the refrigerator until ready to use.

2. 2

   In a bowl, mix the 2 egg yolks and milk together.

3. 3

   Combine the flour and baking powder, sift into the yolk mixture, add vanilla extract (if using), and mix gently until combined without overmixing.

4. 4

   Preheat a pan or electric griddle over lowest heat (around 150°C / 300°F).

5. 5

   Add the lemon juice (if using) and one-third of the sugar to the chilled egg whites. Whip on medium speed.

6. 6

   Gradually add the remaining sugar in two batches, whipping until stiff peaks form.

7. 7

   Gently mix one-third of the meringue into the yolk batter to lighten it.

8. 8

   Add the remaining meringue and fold very gently from bottom to top until just combined.

9. 9

   Lightly grease the preheated pan with vegetable oil and wipe away excess with a paper towel.

10. 10

    Pipe or ladle the batter onto the pan into tall mounds.

11. 11

    Cover with a lid and cook on low heat for 3 to 5 minutes until the bottoms are golden (optionally add 1 tablespoon of water to the pan to steam).

12. 12

    Gently flip the pancakes, cover with the lid, and cook for another 3 to 5 minutes until cooked through.

13. 13

    Transfer carefully to a plate and serve immediately with powdered sugar, butter, or maple syrup.