Jiggly Japanese Soufflé Pancakes

Step 1

In a mixing bowl, whisk together egg yolks, milk, vanilla extract, and lemon zest. Add the flour and baking powder and whisk until smooth. Set aside.

Step 2

In another mixing bowl, combine egg whites and vinegar. Beat the egg whites on medium high speed until frothy. Start to gradually add sugar to the egg whites while continuing to beat at medium high speed until the meringue reaches stiff peak.

Step 3

Add ⅓ of the meringue into the batter base and mix until incorporated. Add the remaining meringue to the batter and gently fold the meringue into the batter until just incorporated and no more streaks are visible.*DO NOT overmix. It will deflate all the meringue.*

Step 4

Heat a large non-stick pan over low heat*. Lightly grease the pan with a neutral oil. Make sure to wipe away excess oil. *If using a gas range, lowest heat setting is recommended. If using electric stovetop, medium low heat will work best.*

Step 5

Reserving ¼ of the batter, scoop the remaining batter into the pan to form 3 even mounds. Do not flatten. Cover the pan with a lid and let the pancakes cook for about 3 minutes to firm up slightly at the base.*You can also make smaller pancakes, but do note that the cook time will differ.*

Step 6

After 3 minutes, evenly distribute the reserved batter onto each mound of pancakes. Add about 1 TBSP of water around the pan and replace the lid. Let the pancakes cook for about 5-6 minutes until the water has evaporated, the sides of the pancakes are no longer wet, and the bottom of the pancakes have turn a nice golden brown.Flip the pancakes and add the last TBSP of water to the pan. Cover the pan and cook the pancakes for another 5-6 minutes until an inserted toothpick comes out with just a few crumbs on it.

Step 7

Serve the pancakes immediately while it's tall. Enjoy it with lightly sweetened whipped cream, maple syrup, compotes and fresh fruits!