Fluffy, cloud-like Japanese-style soufflé pancakes, served with a tangy-sweet blueberry compote and creamy cream cheese — an indulgent treat that never disappoints!
2 eggs, yolks and whites separated
30 g (2 tbsp) milk
30 g (2 tbsp) all-purpose flour
25 g (2 tbsp) sugar
½ tsp vanilla extract (optional)
½ tsp lemon juice
Butter or oil, for cooking
150 g fresh or frozen blueberries
30 g (2 tbsp) sugar
1 tsp lemon juice
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