Japanese Soufflé Pancakes
I’ve jumped on the Japanese soufflé pancake bandwagon before, but this time I wanted to master them freeform, without foil moulds. They’re the lightest pancakes you’ll ever make, though they’re also the most faffy. A frying pan with a lid is ideal, but if you don’t have one, improvise with a larger pan turned upside down.
Makes 4
Hands-on Time 10 minutes
Cooking Time 16 minutes
Ingredients
2 large eggs (only 1 yolk needed)
1½ tbsp self-raising flour
Pinch of fine salt
½ tbsp full-fat milk
¼ tsp vanilla extract
1 tbsp caster sugar
1 tsp oil (flavourless, e.g., sunflower or vegetable)
Drop of water
Equipment
2 medium bowls
Whisk
Spatula
Piping bag
Large deep-sided frying pan with lid
Brush
Flat spatula or fish slice
Method
1. Prepare the Egg Mixtures
Separate the eggs. Place the whites in one bowl and 1 yolk in another.
Add the flour, salt, milk, and vanilla to the egg yolk. Whisk for 1 minute until thick and pale yellow.
2. Make the Meringue
Whisk the egg whites until soft peaks form. Gradually add the sugar while whisking until stiff, glossy peaks form.
3. Combine the Mixtures
Fold ¼ of the meringue into the yolk mixture to loosen it.
Gently fold in the remaining meringue until no streaks remain.
4. Cook the Pancakes
Heat the frying pan over very low heat for 1 minute. Add the oil and brush it around the pan.
Pipe 4 small mounds of batter into the pan using two-thirds of the mixture. Add a drop of water to the pan and cover. Cook for 4 minutes.
Pipe the remaining batter on top of the pancakes, cover, and cook for another 4 minutes.
Flip the pancakes with a flat spatula in one quick motion. Cover and cook for 8 minutes until golden and puffed up.
Enjoy!
