Sponsored by Lyle’s Golden Syrup

How do you do Pancake Day? Crepes are the OG, fluffy buttermilk pancakes are brilliant with bacon but the pancakes I’ll be enjoying this year will be influenced by Japanese Soufflé Pancakes. A huge trend over the last couple years they’re a little bit more involved than other pancakes but worth it, they’re ridiculously light and unbelievably fluffy. The other important question is what are you putting on your pancakes? I’m staying classic, Lyle’s Golden Syrup, a favourite in the UK, with a warm caramelised flavour. Whilst these soufflé style pancakes are often topped with all manner of edible goodies I think they’re best enjoyed simply with the syrup, a generous drizzle of course, and a little butter, it’s my favourite way of eating these pancakes. 

When I was figuring out how to make these, my early failed attempts taught me a lot. The key is the meringue, it is all about making the perfect meringue. Whisked too little and the pancakes will spread like American style pancakes, albeit lighter and fluffier than normal. You want a soft peak meringue thats verging on stiff. Be careful over whisking though, if the meringue becomes dry you’ll find it very hard to fold into the batter, the meringue should still have flexibility. I also like to make these Japanese Soufflé Pancakes on the smaller size, it makes them easier to make and as a bonus they’re even cuter this way. 

This is a pancake recipe that needs to be made and used immediately, unlike crepes and buttermilk pancakes the meringue will change texture as it sits so whip up the batter when you’re ready to eat.

Japanese Soufflé Pancakes
Serves 4

60g plain flour
2 tbsp whole milk
1 tsp vanilla extract
4 large eggs, separated
1/4 tsp cream of tartar
Pinch of fine sea salt
4 tbsp caster sugar
unsalted butter, to serve
Lyle’s Golden Syrup, to serve

For the pancake batter place the flour, milk, vanilla and egg yolks into a medium sized bowl and whisk together until smooth. Set aside for the moment. 

Japanese pancakes are incredibly light and rely on whipped egg whites so this is the most important step. Place the egg whites, cream of tartar and salt into a large bowl and whisk (with a clean whisk) until the mixture is foamy. Slowly rain in the sugar whilst whisking the whites. Once all of the sugar has been added continue whisking until the meringue holds soft peaks. It is important the meringue is whisked to the right stage, too little the pancakes will spread and whisked too much the whites will be hard to to fold into the batter and you’ll knock out too much air.

Working in three additions fold the whites into the batter, folding just until combined. Scrape the batter into a piping bag. Heat a non-stick frying pan over low heat and brush with kitchen roll dipped in a little vegetable oil. Pipe tall mounds of batter, about 7-8cm in diameter. Spoon 2 tsp water into the frying pan and place a lid on the pan for 2-3 minutes, until the water has cooked off and the pancakes are golden on the base. This steams and sets the top of the pancakes whilst the bottom browns. Remove the lid and flip the pancakes, adding another 2 tsp water and replacing the lid and cooking for another 2-3 minutes. 

To serve, top the pancakes with a little piece of butter and a generous drizzle of Lyle’s Golden Syrup