Japanese Souffle Pancakes

Ingredients

• 2 eggs (split into whites and yolks)
• 20 ml milk
• 30 g flour
• vanilla extract (a dash)
• 25 g caster sugar
• butter (to serve)
• maple syrup (to serve)
• water (a very small amount for steaming)

Steps

1. 1

   In a bowl, whisk the egg whites until they form stiff peaks. At least 5 minutes

2. 2

   Whisk the caster sugar into the egg whites until the mixture is smooth and glossy.

3. 3

   In a separate bowl, mix together the egg yolks, milk, flour, and vanilla extract until a smooth batter forms.

4. 4

   Gently fold the whisked egg whites into the yolk batter until just combined, being careful not to deflate the air.

5. 5

   Place a frying pan (that has a matching lid) on low heat. Non stick pan. Heat on 5.5

6. 6

   Transfer the batter to a piping bag.

7. 7

   Lightly grease the pan and then pipe the batter into the pan in tall mounds.

8. 8

   Add a very small amount of water to the empty spaces in the pan and immediately cover with a lid to create steam.

9. 9

   Cook for 5 minutes on very low heat.

10. 10

    Flip the pancakes carefully, add another small splash of water, replace the lid, and cook for another 5 minutes.

11. 11

    Remove from the pan and serve immediately with butter and maple syrup.

Notes

The key to these pancakes is the steam created by adding water to the pan and covering it with a lid, which helps them rise without collapsing. Ensure your heat is on the lowest setting to prevent burning before they are cooked through.

Nutrition per serving

• breakfast
• brunch
• souffle
• pancakes
• japanese
• sweet
• vegetarian