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
• whole milk↗70g
• all‑purpose flour↗70g
• vanilla extract↗¼ tsp
• unsalted butter↗13g
• granulated sugar↗25g
• 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 for 10 minutes, until they just start to freeze around the edges.

2. 2

   Meanwhile, place the yolk in a medium bowl together with the yogurt and milk, and mix well. Sift the flour and whisk it, then add the vanilla – the mixture should resemble a liquid 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 to combine. Remove the whites from the freezer, place them in a mixer and whisk quickly. Gradually add the sugar and continue whisking for 3 minutes until you obtain a fluffy meringue. Fold the meringue into the flour mixture with a spoon, gently lifting with a large metal spoon or spatula until fully incorporated, avoiding over‑mixing.

4. 4

   Heat a little oil (or spray oil) in a large, covered skillet over low‑medium heat and wipe excess with a paper towel. The pan should be hot enough to cook the pancakes but not so hot that they burn on the outside while remaining raw inside. Pipe the batter into a pastry bag, trimming the tip to about a 1.5 cm opening. Pipe a circle into the hot pan, then several concentric circles on top of the first until the pancake rises to a height of 5‑8 cm. Cover with a lid and cook for 3 minutes, then gently flip and cook another 3 minutes. Repeat with the remaining batter.

5. 5

   Divide the finished pancakes onto plates and serve with your favourite toppings.