Breakfast

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Fluffy Japanese Soufflé Pancakes recipe
🥞 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🥞 2 large eggs 2 tablespoons milk ½ teaspoon vanilla extract 1 teaspoon lemon zest (optional) ¼ cup all-purpose flour (fluffed, spooned, and leveled) ¼ teaspoon baking powder ½ teaspoon white vinegar (or lemon juice) 2 tablespoons granulated sugar Oil for cooking Optional toppings: Sweetened whipped cream Assorted berries Powdered sugar Maple syrup Sweetened whipped cream (optional): ½ cup heavy cream (cold) 1 tablespoon granulated sugar (more or less to taste)
How to Make Japanese Souffle Pancakes: Fluffy Perfection!
Ingredients: 2 egg yolks (30g) 3 egg whites (90g) 30g granulated sugar 40g cake flour 1/4 tsp baking powder 30g milk 1/4 tsp vanilla extract Instructions: In a bowl, whisk together egg yolks, milk, and vanilla extract until smooth. Sift in cake flour and baking powder, mix until combined. In a separate bowl, beat egg whites until foamy, gradually add sugar, and beat until stiff peaks form. Gently fold egg whites into the egg yolk mixture until fully incorporated. Heat a non-stick pan over low heat. Grease with oil and scoop batter onto the pan. Cover and cook for 4-5 minutes until bubbles form on the surface. Flip gently and cook for another 3-4 minutes until golden brown. Serve immediately with your favorite toppings. Enjoy these fluffy Japanese Souffle Pancakes!
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