Create the perfect fluffy pancakes this Pancake Tuesday, with Brabazon Restaurant's Head Chef Johnny's, Japanese Soufflé Pancakes recipe.
Pancakes are the perfect versatile snack. Not just for breakfast, this recipe is perfect for any time of the day or as a tasty dessert. With Pancake Tuesday just around the corner, you have a whole day of pancake eating to enjoy!
2 medium sized egg yolks
10 g Newgrange Gold rapeseed oil
30 ml full fat milk
30 g plain flour
40 g caster sugar
1 vanilla pod
3 egg whites
1 tsp lemon juice
1/2 teaspoon baking powder.
1 pinch of salt
In a bowl, combine the egg yolks, vanilla pod seeds, the oil and the milk until smooth, then sift in the flour with the baking powder and mix until you get a smooth and silky batter. In another bowl whip the egg whites, salt and lemon juice adding gradually the sugar until you get a soft peak meringue.
Mix 1/3 of the meringue with your batter until smooth than gradually add the rest of the meringue and gently fold it in, trying to retain as many air bubbles as possible.
Place a non stick pan over medium heat and once it is warm, brush it with a little oil and either spoon or using a piping bag, pipe portion size pancakes onto the pan, trying to keep them tall. Drizzle 1 tsp of water in between the pancakes, cover with a lid and cook for 3 minutes. Then flip the pancakes, add one more teaspoon of water and cook for 4 minutes more. Serve immediately.