It's all about the eggs...
Baking has been a mainstay of life at home recently – and after self-isolation bangs, it's been one of the biggest 'trends' we’ve seen during coronavirus. If people weren’t making their own sourdough starter, they were searching the shelves for flour to make a loaf of banana bread and for those of us who are missing our takeout coffees, we now have gained more muscles in our upper arms from whipping coffee than we ever did at the gym.
Now there’s a new baking trend on the block – fluffy pancakes aka スフレパンケーキ aka Japanese Pancakes aka souflé pancakes.
have you ever craved something you've never had? because that's how i feel about these pancakes https://t.co/3eYohprGSy— lil mama (@felixkristin) February 11, 2020
For the uninitiated, soufflé pancakes share the same foundation of normal pancakes — namely, eggs, flour and milk — but prepared similarly to a soufflé. Egg yolks and egg whites are separated, and the whites are beaten to make a meringue-like mixture. While it takes a little more effort, it’s definitely worth it when you bite into the soft and fluffy goodness that is a Japanese Soufflé Pancakes.
'What does it taste like?', we hear you cry? Well, like heaven. Or clouds in this case as they literally melt in your mouth. Light and airy with just the right sweetness. And as it turns out, these pancakes are totally doable at home, especially if you try the recipe below:
Japanese souflé pancakes:
- 2 eggs, whites and yolks separated
- 1 1/2 tablespoons milk
- 1⁄2 teaspoon vanilla extract
- 3 tablespoons caster sugar
- 30g plain flour
- 1⁄2 teaspoon baking powder
- Vegetable oil, to cook
- Icing sugar, to garnish
- Whipped cream, to garnish
- Raspberries, to garnish
- Mint leaves, to garnish
- Add the milk, egg yolks, vanilla and one a tablespoon 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 two tablespoons 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.
- Pour a little oil into a frying pan and place over the lowest heat possible. Lightly coat four crumpet rings with oil and place into the pan. Leave to heat up while you finish the pancake 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 three tablespoons of mixture into each ring. Leave to cook for five or six minutes until the pancakes have risen and firmed enough to be able to carefully flip over in the ring.
- Cook for a further three to four 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, raspberries and mint leaves.
To read the full recipe courtesy of ALDI, click here.
Main image by @clothinginspos on Twitter