As it's nearly Pancake Day, or Shrove Tuesday, it’s time to share one of our favourite Japanese recipes – pillowy “soufflé pancakes” (スフレパンケーキ). We’ve tried and tested recipes to find the simplest, lightest and fluffiest pancakes that melt in-your mouth... if you’re feeling fancy this year, give these a go and share them with us @swaygallerylondon on Instagram.
As well as the usual lemon-sugar and fruit pancake toppings we enjoy in the UK, try them out with whipped cream, matcha ice cream, anko (red bean paste) or mochi (rice cakes), Japan-style.
Ingredients:
- 2 large eggs (separate the yolks and whites)
- 25ml whole milk
- ¼ tsp pure vanilla extract
- 30g plain flour
- ½ tsp baking powder
- 3 tbsp sugar (slightly less if you’re not a big fan of sweet)
- 1 tbsp vegetable or canola oil
- 3 tbsp water (for steaming)
-
Icing sugar (for dusting)
- Add the milk, egg yolks, vanilla extract and 1 tbsp of caster sugar into a bowl. Beat with a large whisk until thick, smooth and creamy.
- Sift the flour and baking powder, and fold into the yolk mixture from step 1.
- In a different bowl, whisk the egg whites until they turn a pale white. Very slowly, add the remaining 2 tbsp of caster sugar, while whisking. Keep whisking until the egg whites look glossy and hold a stiff peak.
- Lightly coat your frying pan (we recommend a 12” pan) and put it on the lowest heat.
- Using a whisk (rather than a spatula), very gently fold the egg white mixture into the yolk mixture – the texture should stay light and fluffy.
- Lightly scoop the new batter onto the frying pan with a small ladle (it’ll fit around 3 pancakes), and add another scoop to each.
- When their surface looks a little cooked, add 1 tbsp of water into the empty spaces of the frying pan, and cover with a lid for around 2 minutes.
- Then, open the lid and stack one more scoop of batter on top of each pancake, with another tbsp of water in the frying pan.
- Wait another 2-3 minutes until firm and lightly browned, before gently rolling over each pancake with a spatula. Add the final tbsp of water to the frying pan and close the lid for around 4 more minutes.
- Once they’re nicely browned, transfer the pancakes to a plate, ready to be dusted with icing sugar and your favourite toppings.
Image: Fashion Press