Japanese Soufflé Pancakes
Extra-tall, airy pancakes made by folding a firm meringue into a small yolk batter, then cooking them very slowly in a covered non-stick pan with a little water so they steam through. Served with whipped cream, berries and syrup.
Ingredients
Yolk batter
- 2 large egg yolks (about 36 g)
- 2 tbsp (30 ml) whole milk
- ½ tsp vanilla extract
- 30 g (¼ cup) cake flour or plain flour, sifted
- ½ tsp baking powder
Meringue
- 3 large egg whites (about 100 g), cold
- ¼ tsp cream of tartar, or ½ tsp lemon juice
- 35 g (3 tbsp) caster or superfine sugar
For cooking
- ½ tsp neutral oil
- 3–4 tbsp (45–60 ml) water
To serve
- whipped cream
- fresh berries
- maple syrup or honey
- icing sugar
Instructions
- Whisk the yolks, milk and vanilla, then whisk in the sifted flour and baking powder until smooth.
- Heat a lidded non-stick pan over the lowest heat and wipe with a thin film of oil.
- Beat the whites and cream of tartar until foamy, add the sugar in three additions and beat to glossy, firm peaks that curl slightly at the tip.
- Stir a third of the meringue into the batter, then gently fold in the rest until no streaks remain.
- Pile 3–4 tall mounds of batter in the pan, add 1 tbsp water to the pan, cover and cook 2 minutes.
- Top each mound with the remaining batter, add more water if dry, cover and cook 4–5 minutes until golden underneath.
- Flip gently, add 1 tbsp water, cover and cook 4–5 minutes until a skewer comes out clean.
- Serve immediately with cream, berries and syrup.
Notes
- Use the lowest heat; test one small pancake first.
- Flat pancakes usually mean under-whipped meringue or over-folding.
- Pancakes that collapse are slightly underdone; cook a little longer on the second side.
- With ring moulds, fill three-quarters full and allow 1–2 extra minutes per side.
- Best eaten immediately; they don't keep well.