Enjoy these light and fluffy Japanese Soufflé Pancakes, which will tower over your plate!

  • Serves: 2 people
  • Prep time: 10 minutes
  • Cooking time: 10 minutes
    • Japanese
    • Vegetarian

    Japanese Soufflé Pancakes

    Recipe Information

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    2 x Eggs (separate yolks and whites)

    1 ½ tbsp Whole Milk

    ½ tsp Vanilla Extract

    30g Plain Flour

    ½ tsp Baking Powder

    3 tbsp Caster Sugar

    Vegetable Oil, to cook

    Icing sugar

    Whipped cream


    Mint leaves

    4 Crumpet rings


    Add the milk, egg yolks, vanilla and 1 tbsp of of caster sugar into a bowl. Beat with a large whisk until thick, smooth and creamy. Sift the flour and baking powder, then fold into the yolk mixture.

    In a separate bowl, whisk the egg whites until they turn pale white. Slowly, add 2 tbsp. of caster sugar, whisking as you go. Continue to whisk until the egg whites are glossy and hold a stiff peak shape when you remove the whisk.

    Put your frying pan, with the 4 crumpet rings, on the lowest heat possible. Lightly coat the pan and rings in a little oil and leave to heat up while you continue making your mixture.

    Using a metal spoon, lightly fold the whisked egg whites into the yolk mixture, folding gently ensuring you keep a light, fluffy texture. Gently pile 3 tablespoons of mixture into each ring. Leave to cook for 5 to 6 minutes until the pancakes have risen and firmed enough to be able to carefully flip over in the ring. Cook for a further 3 to 4 minutes and then ease the pancakes out of their rings – run a sharp knife down the sides if you need to loosen.

    Plate, dust with icing sugar and serve with whipped cream, strawberries and mint leaves.