Lemon Japanese-Style Souffle Pancakes
These Japanese style pancakes are often called souffle pancakes. They're puffy and light, and our version is full of lemony flavor and goodness. Just as with a souffle, the eggs are separated, and the beaten whites create the light texture.
Ingredients
- 2 egg yolks
- 1/2 cup sugar
- 1 Limoneira® lemon zest only
- 1/4 cup milk
- 3/8 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 egg whites
- 2 tablespoons neutral flavor oil
Instructions
- Set aside 3 tablespoons of sugar, and measure the rest of the sugar and lemon zest into a bowl. Using the back of a spoon, blend the two together.
- Add the egg yolks to the lemon sugar, and beat until thick and golden.
- Beat in the milk until well blended.
- In a separate bowl, measure the flour, baking powder and salt, and toss with a fork to combine.
- Add the flour mixture to the egg yolk mixture and beat until well blended.
- In another clean bowl, beat the egg whites with the remaining 3 tablespoons of sugar until peaks form. They should be stiff, but not too stiff.
- Carefully combine the egg whites and the rest of the batter. Take a third at a time, folding the mixture over only until it is just incorporated. Too much beating will deflate the batter.
- Heat the oil in a large skillet over a low setting.
- Scoop or spoon the batter into the pan in small circles of about 1/4 up.
- Cover the pan and cook for 2 to 3 minutes.
- Remove the lid, and add another 1/4 cup or so of batter on top of the pancakes as they cook.
- Cover and cook for another 5 minutes.
- Flip the pancakes very carefully, and cook for another 4 to 5 minutes.
Notes
Note: You’ll need 3 1/2-inch metal ring moulds in order to make perfect rounds. Without them, you can still approximate the look by carefully spooning the batter into the pan.
Tried this recipe?Let us know how it was!
