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Japanese Soufflé Pancakes
Ingredients
  • 4 egg whites and 2 egg yolks from 4 large eggs, separated and chilled
  • 6 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 6 tablespoons cake flour
  • ¼ cup milk, chilled
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon kosher salt
  • Unsalted butter, for greasing and serving
  • Maple syrup, for serving
  • Confectioners’ sugar, whipped cream and fresh berries, for serving (optional)
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