Soufflé pancakes, served with a dollop of butter and a lacing of honey.
Text & Photo © CM Cordeiro & JE Nilsson 2021
It´s all in the flick of the wrist. At least, that´s one of the elements of success in making this soft as cloud, soufflé pancake. Plus, my lemon custard cravings of late meant I had plenty of egg whites to put to use for all sorts of meringue related recipes.
It was about two years ago that the craze for cloud bread, and Japanese soufflé pancakes took off in home cooking, so I thought to give this a try, with a twist in the recipe. I used no egg yolks, simply because, I had none to use. Otherwise, the standard soufflé pancake recipe includes:
2 large eggs with yolks and whites separated
1 tbsp milk
1 tsp vanilla extract
half tsp baking powder
2 tbsp sugar
1 tbsp oil for greasing the pan
2 tbsp water for pouring into the pan whilst pancake cooking
There are numerous instructional videos to research online, and you can pick your favourite to follow. I combined methods from two or three videos that I watched, preferring to follow the five-minute interval waits before flipping the pancakes on top of each other.
The pancakes are versatile and complementary in flavour to different types of whipped cream, chocolate sauce and fruit toppings. In our breakfast version, we went for butter and honey.