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Japanese soufflé pancakes recipe
By Hello students
Recipe
Recipes
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Ingredients
- 2 large eggs
- 2 tbsp golden caster sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 2 tbsp self-raising flour
- 1 tsp olive oil
- Butter, icing sugar and maple syrup, to serve or any toppings of your choice
Instructions
- Whisk the egg whites in a clean bowl with 1 tbsp sugar using an electric whisk or a stand mixer to form stiff peaks.
- Beat the egg yolks, 1 tbsp sugar and vanilla together in a separate bowl until pale and foamy. Gently fold in the milk and flour until just incorporated – don’t over mix this!
- Fold the egg whites into the egg yolk mixture and gently turn the batter over to mix, using the side of a metal spoon or spatula. Do not over mix as you want your pancakes to be airy and fluffy.
- Heat a large non-stick frying pan with a lid over a very low heat. Drizzle a thin layer of oil into the pan, just enough for the pancakes to not stick. Once hot, pile three individual spoonfuls of the batter into the pan, using about two thirds of the mixture. To create that fluffy souffle effect, keep the batter piled high and avoid tipping or spreading out the mixture like you would normal pancakes. Cover with a lid and cook for 2-4 mins and let the steam help them set. Remove the lid and add another dollop of batter to each pancake, this will create the classic height and thickness. Return the lid and cook for another 8 mins until the top feels slightly set.
- Very gently, and carefully, turn the pancakes over in the pan with a spatula. The bases should be a light golden brown. Place the lid back on and cook for another 4-6 mins until both sides are golden brown and have a slight wobble, but are not collapsing or sticky.
To finish up
Final step is to stack your pancakes on top of one another, serve with butter, a dusting of icing sugar and a drizzle of maple syrup. Go crazy and add your own desired toppings.
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