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Fluffy Japanese Soufflé Pancakes Recipe with Easy Strawberry Whipped Cream

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Light and airy Japanese soufflé pancakes paired with fresh strawberry whipped cream, perfect for a special breakfast or brunch.

Ingredients

  • All-purpose flour – ½ cup (65g), sifted
  • Baking powder – 1 teaspoon (4g)
  • Granulated sugar – 2 tablespoons (25g)
  • Salt – a pinch
  • Large eggs – 2, separated
  • Whole milk – ⅓ cup (80ml), at room temperature
  • Vanilla extract – ½ teaspoon (2.5ml)
  • Vegetable oil or melted unsalted butter – 1 tablespoon (15ml)
  • Heavy whipping cream – 1 cup (240ml), cold
  • Powdered sugar – 2 tablespoons (15g)
  • Fresh strawberries – ½ cup (75g), finely chopped or pureed
  • Fresh lemon juice – 1 teaspoon (5ml)

Instructions

  1. Separate the eggs carefully, placing the whites in a clean, dry bowl and the yolks in another. Bring milk and eggs to room temperature (about 20 minutes).
  2. Sift together the all-purpose flour, baking powder, sugar, and salt in a separate bowl.
  3. Whisk the egg yolks with milk, vanilla extract, and vegetable oil or melted butter until smooth. Gradually add the dry ingredients and mix until just combined.
  4. Using an electric mixer, whip the egg whites on medium speed until soft peaks form. Gradually add a tablespoon of sugar while whipping to stabilize the meringue. Continue whipping until stiff, glossy peaks form.
  5. Gently fold one-third of the egg whites into the batter to lighten it. Then carefully fold in the remaining whites, preserving as much air as possible.
  6. Preheat a non-stick pan over low heat and lightly grease it with butter or oil. If using ring molds, grease those as well.
  7. Spoon about ¼ cup (60ml) of batter per pancake into the pan or molds. Cover with a lid and cook for about 4–5 minutes until bubbles appear on the surface and edges set.
  8. Using a spatula, gently flip each pancake. Cover again and cook for another 3–4 minutes until golden and cooked through. Pancakes should feel springy to touch.
  9. While pancakes cook, whip the cold heavy cream with powdered sugar until soft peaks form. Fold in the chopped or pureed strawberries and lemon juice gently.
  10. Stack the pancakes on plates and top generously with strawberry whipped cream. Add extra sliced strawberries if desired.

Notes

Use a lid to trap steam for better rise. Whip egg whites in a clean, dry bowl. Fold egg whites gently to preserve air. Chill bowls and beaters for best whipped cream texture. If no lid, cover pan loosely with foil. Use ring molds for taller pancakes but freeform works well too.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, strawberry whipped cream, breakfast, brunch, easy pancake recipe

Find it online: https://tempotaste.com/fluffy-japanese-souffl-e-pancakes-recipe-with-easy-strawberry-whipped-cream/