Japanese Soufflé Pancakes

Tall, jiggly, impossibly fluffy — Japanese soufflé pancakes have been a genuine social media obsession for a while now, and it's easy to see why. They're less pancake, more edible cloud, with a light custardy texture unlike anything you'll get from a regular batter.

Ingredients

• 2 large eggs, separated
• 30g milk
• 1/2 tsp vanilla extract
• 35g plain flour
• 1/4 tsp baking powder
• 25g granulated sugar
• 1/4 tsp cream of tartar
• Butter, for cooking
• 2 tbsp water (for steaming)
• Toppings: whipped cream, maple syrup, fresh berries, powdered sugar

Directions

1. Whisk egg yolks with milk and vanilla until smooth. Sift in flour and baking powder, whisking to a smooth batter.
2. In a separate bowl, whisk egg whites with cream of tartar until foamy, then gradually add sugar, beating to stiff, glossy peaks.
3. Fold a third of the meringue into the yolk batter to loosen it, then gently fold in the rest in two more additions — be careful not to deflate it.
4. Heat a non-stick pan on low with a little butter. Spoon tall mounds of batter into the pan (stacking a second spoonful on top of each mound helps them stay tall).
5. Add the water to the pan around the pancakes and cover with a lid to steam-cook, about 4-5 minutes.
6. Carefully flip each pancake, add a touch more water, cover, and cook another 4-5 minutes until cooked through and springy to the touch.
7. Serve immediately, stacked high, with whipped cream, syrup, and berries.

Tip: low heat and the steam-lid method are essential — rushing this with high heat will brown the outside before the inside sets.

Hugs, Alla xox

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