Japanese Soufflé Pancakes

Ingredients

• 2 large eggs (separated)
• 2 tbsp milk
• 1/2 tsp vanilla extract
• 1 tsp lemon zest (optional)
• 1/4 cup all-purpose flour
• 1/4 tsp baking powder
• 1/2 tsp white vinegar (or lemon juice)
• 2 tbsp granulated sugar
• 1 tsp vegetable oil (for cooking)
• 1/4 cup sweetened whipped cream (optional for serving)
• 1/2 cup fresh strawberries (optional for serving)
• 2 tbsp maple syrup (optional for serving)

Instructions

1. 1

   Separate the eggs, placing whites and yolks into separate bowls.

2. 2

   Whisk the egg yolks with milk, vanilla, and lemon zest, then mix in sifted flour and baking powder until smooth.

3. 3

   Beat the egg whites with vinegar until frothy, then gradually add sugar and whip to stiff peaks.

4. 4

   Gently fold one-third of the meringue into the yolk mixture, then carefully fold in the remaining meringue.

5. 5

   Heat a lightly greased nonstick pan over low heat.

6. 6

   Scoop or pipe the batter into tall mounds in the pan.

7. 7

   Cover and cook for 7–8 minutes until the bottoms are golden, then carefully flip.

8. 8

   Cover again and cook for another 5–6 minutes until fully set, then serve immediately with toppings.