Japanese Soufflè Pancakes

I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusionShow more

The souffle pancake makes 2 small pancakes

Egg 1
Plain / all purpose flour 2 tbsp
Milk 1 tbsp
Caster sugar 1.5 tbsp
Vanilla extract 1/2 tsp
Lemon juice a few drops

Separate the egg, add flour, vanilla and milk to the yolk and mix to a smooth consistency. Add the lemon drops to the egg white, whisk to the foamy stage add the sugar, then continue to whisk to stiff peak.

Beat 1/3 of the whites into the yolks then fold in the rest but get it fully mixed. To cook heat a not stick pan over a low-low-medium heat and add 1 tbsp of neutral oil, spoon in 2 small or 1 large pancake but stack it up quite high, now add 1 tbsp of water to the pan and cover with a lid.

Cook for 5 or 6 minutes or until the bottoms have a lovely golden colour, very gently turn them over and cook for another 5 minutes. Serve immediately with some butter and icing sugar

Japanese soufflè pancakes so light and fluffy and absolutely lovely are they?

These are all the rage right now, are they as good as the American or French pancake? Well..... They are very nice and I'll not commit any further than that. Do you like breakfast? Do you like pancakes? Well then you will love these Japanese soufflè pancakes