Fluffy Japanese Soufflé Pancakes

Ingredients

• 3 eggs (separated)
• 3 tbsp whole milk
• 1 tsp vanilla extract
• 60 g plain flour
• 1 tsp baking powder
• 1 pinch of salt
• 2 tbsp caster sugar
• Butter (for greasing)
• Whipped cream (to serve)
• Fresh strawberries (to serve)
• Maple syrup (to serve)

Instructions

1. 1

   Separate the eggs, putting the yolks in a large mixing bowl and the whites in a clean, grease-free bowl.To the yolks add the milk, vanilla extract and a pinch of salt. Whisk briefly and then sift the flour and baking powder over the mixture. Stir until you have a smooth batter without lumps.Add the sugar to the egg whites and beat them stiff with a hand mixer until firm, glossy peaks form. This takes about 3 to 4 minutes.Fold one-third of the egg white into the yolk batter and mix loosely. Then add the rest of the egg whites and gently fold them into the batter with a large spatula to keep the air. Stop as soon as no white streaks remain.Heat the pancake pan over low heat and lightly grease the inside of 3 to 4 small metal rings (approx. 7 cm in diameter) with butter. Place the rings in the pan.Fill each ring halfway with batter. Put a few drops of water next to the rings in the pan (not inside the rings) and immediately cover the pan with a lid. This creates steam so the pancakes rise nicely.Cook the pancakes over low heat for 4 to 5 minutes until the top is no longer glossy but looks matte and somewhat set.Carefully flip the pancakes using a thin spatula while the rings are still around the batter. Add a few drops of water to the pan again, replace the lid and cook for another 3 to 4 minutes.Remove the rings carefully and serve the pancakes immediately. Garnish with whipped cream, fresh strawberries and maple syrup.