Here’s a recipe for Cloud-like Lemon Soufflé Pancakes that are light, fluffy, and bursting with fresh lemon flavor. These pancakes are inspired by Japanese soufflé pancakes, which are known for their airy texture.
Ingredients (Makes 6-8 pancakes)
For the Pancakes:
- 3 large eggs (separated into yolks and whites)
- 1/4 cup whole milk (or milk of choice)
- 1/4 cup granulated sugar
- 1/2 cup cake flour (or all-purpose flour)
- 1 tsp baking powder
- 1 tbsp lemon zest (from 1-2 lemons)
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- A pinch of salt
- Butter or oil (for cooking)
For the Lemon Syrup (optional):
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
For Serving:
- Powdered sugar
- Fresh berries (optional)
- Whipped cream (optional)
Instructions
1. Prepare the Lemon Syrup (optional):
- In a small saucepan, combine sugar, water, lemon juice, and lemon zest.
- Heat over medium heat, stirring until the sugar dissolves. Simmer for 2-3 minutes until slightly thickened.
- Remove from heat and let cool. Set aside.
2. Make the Pancake Batter:
- In a large bowl, whisk together the egg yolks, milk, vanilla extract, lemon zest, and lemon juice until smooth.
- Sift in the cake flour and baking powder. Gently fold until just combined (do not overmix).
- In a separate clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar while beating, and continue until stiff peaks form.
- Gently fold the egg whites into the yolk mixture in 3 additions, being careful not to deflate the batter. The batter should be light and airy.
3. Cook the Pancakes:
- Heat a non-stick skillet or griddle over low heat. Lightly grease with butter or oil.
- Using a ladle or measuring cup, scoop the batter onto the skillet to form tall, fluffy pancakes (about 3-4 inches wide). You can use a ring mold for a more defined shape.
- Cover the skillet with a lid and cook for 4-5 minutes on low heat, or until the bottom is golden and the top starts to set.
- Carefully flip the pancakes and cook for another 3-4 minutes, covered, until fully cooked and fluffy.
4. Serve:
- Dust the pancakes with powdered sugar and drizzle with the prepared lemon syrup.
- Serve with fresh berries and a dollop of whipped cream, if desired.
Tips for Success:
- Use cake flour for a lighter texture, but all-purpose flour works too.
- Make sure your egg whites are beaten to stiff peaks for maximum fluffiness.
- Cook on low heat to ensure the pancakes cook through without burning.
- Serve immediately, as soufflé pancakes tend to deflate slightly over time.
Enjoy your cloud-like, lemony pancakes!
