Japanese Soufflé Pancakes

2 eggs, separated
2 tablespoons milk
½ teaspoon vanilla extract
30g plain flour
½ teaspoon baking powder
2 tablespoons sugar
Vegetable oil

To Serve (optional)
Whipped cream
Fresh berries
Honey or syrup
Icing sugar

PREPARATION

1. Separate the eggs, placing the yolks in one bowl and the whites in a clean, grease-free bowl.
2. Add milk and vanilla to the egg yolks and whisk until combined.
3. Sift in the flour and baking powder, then mix to form a smooth batter.
4. In a separate bowl, whisk the egg whites until frothy, then gradually add sugar.
5. Continue whisking until soft peaks form.
6. Fold a small amount of meringue into the yolk mixture to loosen it.
7. Gently fold the remaining meringue into the batter, keeping as much air as possible.

COOKING

1. Heat a non-stick pan over medium-low heat and lightly oil the surface.
2. Spoon the batter into tall rounds (using rings if available) and add a small splash of water to the pan.
3. Cover with a lid and cook for 3–5 minutes until the base is set.
4. Carefully flip, cover again and cook for another 3 minutes until cooked through.
5. Serve immediately with whipped cream, fruit and a drizzle of honey.

School of Wok Tips

• Ensure bowls are grease-free for properly whipped egg whites.
• Fold gently to keep the batter light and airy.
• Cook on low heat to avoid burning before the inside cooks.
• Steam is key to achieving the signature fluffy texture.

FAQs

Why are my pancakes not fluffy?
The meringue may not have been whipped enough or was overmixed into the batter.

Do I need ring moulds?
No, but they help create a taller, more uniform shape.

Why cook with a lid?
The steam helps the pancakes rise and cook evenly inside.