Japanese Soufflé Pancakes

Serves 4 (makes about 8 pancakes)

Time 30 minutes

Ingredients

2 large eggs, separated

30g caster sugar (for the egg whites)

20g caster sugar (for the yolk mixture)

60ml whole milk

1 tsp vanilla extract

50g self-raising flour, sifted

½ tsp baking powder

1 tsp lemon juice or cream of tartar (to stabilize egg whites)

Butter or neutral oil, for greasing

Icing sugar, for dusting

Lemon zest, for garnish

Maple syrup or whipped cream, for serving (optional)

Method

Separate the eggs, placing the whites in a clean, grease-free mixing bowl and the yolks in another. To the yolks, add the sugar (20g), milk, and vanilla extract. Whisk until pale and slightly thickened. Gently fold in the sifted flour and baking powder until a smooth batter forms.

Using an electric mixer, beat the egg whites and lemon juice (or cream of tartar) on medium speed until foamy. Gradually add the remaining 30g of sugar, one tablespoon at a time, while beating until stiff peaks form. Be careful not to overbeat.

Gently fold one-third of the meringue into the yolk mixture to lighten it. Then, fold in the remaining meringue in two additions, taking care to preserve the airiness of the mixture.

Preheat a non-stick frying pan with a lid over low heat and lightly grease it with butter or oil. Using a large spoon or piping bag, scoop or pipe the batter into tall mounds on the pan, making two to three pancakes at a time, depending on the size of your pan. Cover the pan with a lid and cook for 4-5 minutes.

Carefully lift the lid and add a small splash of water to the pan (not on the pancakes) to create steam, then cover again and cook for another 3-4 minutes until the bottoms are golden and the pancakes are set enough to flip.

Gently flip the pancakes using a spatula, adding another small splash of water to the pan if necessary, and cover again. Cook for an additional 4-5 minutes until cooked through and golden on both sides.

Carefully remove the pancakes from the pan and serve immediately, dusted with icing sugar and lemon zest and accompanied by maple syrup or whipped cream if desired.