Description
Fluffy, airy Japanese-style soufflé pancakes infused with bright lemon zest and juice, served with a dusting of powdered sugar.
Ingredients
Scale
- 2 large egg yolks
- 2 tablespoons milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- Pinch of salt
- 2 large egg whites
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar
- Butter or oil for cooking
- Powdered sugar for serving
Instructions
- In a small bowl, whisk together egg yolks, milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Sift in flour, baking powder, and salt. Whisk until just combined. Set aside.
- In a separate large bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until foamy.
- Gradually add granulated sugar, beating on high speed until stiff peaks form (about 3-4 minutes).
- Gently fold one-third of the egg whites into the yolk mixture until just combined. Fold in remaining egg whites in two additions, being careful not to deflate the batter.
- Heat a non-stick skillet or griddle over very low heat. Lightly grease with butter or oil.
- Spoon about 1/4 cup of batter per pancake onto the skillet. Cover with a lid and cook for 4-5 minutes, until bubbles form on top and edges are set.
- Carefully flip pancakes and cook covered for another 3-4 minutes, until golden and cooked through.
- Serve immediately, dusted with powdered sugar.
Notes
For extra fluffiness, ensure egg whites are at room temperature. Do not overcrowd the pan. Keep pancakes warm in a low oven if making in batches.
Nutrition
- Calories: 210
- Sugar: 14g
- Fat: 6g
- Carbohydrates: 32g
- Protein: 7g