Fluffy Japanese Soufflé Pancakes

• eggs↗2

  separated (you will have 1 yolk left, which can be frozen for another recipe)

• natural whole‑fat yogurt↗25g g
• whole milk↗70g g
• plain flour↗70g g
• vanilla extract↗¼ tsp tsp
• unsalted butter↗13g g
• granulated sugar↗25g g
• vegetable oil or spray oil↗

  for frying

• butter, maple syrup, honey, berries or whipped cream↗

  for serving (optional)

Step-by-step instructions

1. 1

   Place the two egg whites in a small bowl and freeze them for 10 minutes, until they just start to freeze around the edges.

2. 2

   Meanwhile, put the yolk in a medium bowl with the yogurt and milk and mix well. Sift the flour and whisk it, then add the vanilla – the mixture should resemble a thin batter. Fill a large bowl with ice and set the medium bowl on top so the batter stays cold.

3. 3

   Melt the butter in a pan over low heat and, as soon as it melts, pour it into the flour mixture, gently whisking until the ingredients just combine. Remove the whites from the freezer, place them in a mixer and beat quickly. Gradually add the sugar, continuing to beat for another 3 minutes until you have a fluffy meringue. Spoon the meringue into the flour mixture and gently fold with a large metal spoon or spatula, avoiding over‑mixing.

4. 4

   Heat a small amount of oil (or spray oil) in a large skillet with a lid over low‑medium heat and wipe away excess with kitchen paper. The pan should be hot enough to cook the pancakes but not so hot that the outside burns before the centre is cooked. Pipe the batter into a pastry bag, cutting the tip to about a 1.5 cm opening. Pipe a circle onto the hot pan, then a few concentric circles on top of the first, until the pancake rises to 5‑8 cm in height. Cover and cook for 3 minutes, then carefully flip and cook another 3 minutes. Repeat with the remaining batter.

5. 5

   Arrange the finished pancakes on plates and serve with your favourite toppings.