A new yummy pancake recipe for you just in time for the big day tomorrow! These Japanese Soufflé Pancakes are extra fluffy and taste fab with any topping of your choice, I opted for maple syrup and a bit of butter.
What makes these different to your average pancake is that you basically have to make a meringue mixture which adds airiness to the pancakes. It’s a little more effort but worth it!
(Makes 4 medium pancakes)
2 egg yolks
3 egg whites
30g plain flour, sifted
1 teaspoon white vinegar
1/4 teaspoon vanilla essence
20g whole milk
10g vegetable oil
- In a mixing bowl, whisk your egg yolks, milk and vegetable oil (with a hand whisk) until light and foamy, this should take around 2-3 min.
- Add your flour and whisk again for another 2-3 mins.
- In a separate bowl add your egg whites and vinegar and whisk using an electric whisk. Gradually add in the sugar, you want the mixture to form stiff peaks.
- Using a spatula, scoop the egg white mixture, a spoonful at a time, into your other flour mixture and fold. Do not overbeat as you will end up with less than fluffy pancakes!
- Add a teaspoon of olive oil to a frying pan and use a paper towel to spread it across. Turn your hob on to the lowest heat and leave to warm up for 1-2 mins.
- Add scoops of your pancake mixture on to the pan (an ice cream scoop is perfect for this). Then cover your frying pan. After 4 minutes, the pancakes will be ready to flip. Turn them over and cover the pan again and cook for another 4 minutes.