Japanese souflé pancakes

Recently came across these super fluffy, pillowy pancakes! Pancakes are one of my all time favourite breakfasts, so I’m always looking for an alternative way to make it. These were invented in Japan and use a soufleé method to get that fluffy centre. A must try.

Ingredients: (makes 6 pancakes)

  • 4 large eggs
  • 3 tbsp whole milk
  • 1 tsp vanilla extract
  • 60g plain flour
  • 1 tsp baking powder
  • 50g caster sugar
  • FriLight spray oil (I used coconut)

To decorate

  • Berries
  • Syrup
  • Matcha powder (optional)

Method:

  1. Separate the eggs and whites. I find the easiest way to do this is to use the egg shell to separate it. Place in 2 seperate bowls.
  2. Put the egg whites in the freezer to cool whilst you get on with everything else. This allows it to whip better later. Don’t worry if there is no space in your freezer, this is an optional step.
  3. Add the milk and vanilla to the egg yolks and whip with a hand whisk until all mixed together.
  4. Sift the flour and baking powder into the egg yolk mixture. Make sure you sift this well as this helps to ensure the pancakes rise. In Japan they use ‘cake’ flour to make these, basically really fine flour, so it’s important to sieve the plain flour.
  5. Whisk until well mixed. Do not over mix.
  6. Bring the egg whites out of the freezer and start beating it (I used an electric whisk) until it is frothy.
  7. When frothy add in the sugar into the whites and continue to whisk until stiff peaks. Classically you’re meant to put the bowl upside down over your head and it shouldn’t fall, but I’m too scared lol
  8. Now you want to carefully fold the whites into the yolk mixture. You have to do this bit by bit and gently so that all the air bubbles remain.
  9. Get a frying pan and put some spray oil at the bottom. I use the fry light coconut oil.
  10. Once the pan is heated, put 3 seperate scoops in the pan.
  11. Wait a minute or so to ensure the bottom is cooking then add another scoop on top.
  12. Place 2 tsp water in and around the pancakes so that they can steam.
  13. Add a lid and cook for about 7 minutes on low heat.
  14. Now carefully flip the pancakes.
  15. Heat on the other side for about 5 minutes with a few more tsp water in and around the pancakes and the lid back on.
  16. Dust with sieved icing sugar and matcha powder.

Serve with syrup and berries!! Enjoy xxx

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