breakfast · vegetarian
Japanese soufflé pancakes
Tall, wobbly pancakes made by folding a stiff meringue into a light yolk batter and cooking them low and slow under a lid with a little water for steam.
- Time
- 40min
- Steps
- 6
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Whisk the yolks, milk and vanilla, then sift in the flour and baking powder and whisk smooth.
-
2
Whip the whites with the cream of tartar to foamy, then add the sugar gradually to firm, glossy peaks.
-
3
Fold the meringue into the yolk batter in three additions, keeping it airy.
-
4
Heat a lightly oiled non-stick pan over the lowest heat. Pile tall mounds of batter (using rings if you have them), add 1 tbsp water to the pan, cover and cook 6 minutes.
-
5
Add another scoop of batter on top of each, flip gently, add water, cover and cook 5-6 minutes more.
-
6
Serve right away with butter, syrup, cream and berries.
