Categories: pancakes, waffles & crepes breakfast pancake day How do you do Pancake Day? Crepes are the OG, fluffy buttermilk pancakes are brilliant with bacon but the pancakes you should really try this year are those influenced by Japanese Soufflé Pancakes. They’re a little bit more involved than other pancakes but worth it, they’re ridiculously light and unbelievably fluffy. Prep Time 10 minutes Cook Time 25 min Check out the baker This recipe was created by the wonderful baker Edd Kimber. Find all of his delicious baking recipes via his website linked below. Take a look Ingredients Servings 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 Tate & Lyle Caster Sugar Unsalted butter, to serve Lyle’s Golden Syrup, to serve Instructions HOW TO MAKE JAPANESE SOUFFLE PANCAKES 1. 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. 2. 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 Tate & Lyle Caster 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 fold into the batter and you’ll knock out too much air. 3. 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 7-8 cm 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. 4. To serve, top the pancakes with a little piece of butter and a generous drizzle of Lyle’s Golden Syrup Perfect Pancake Recipes Pancake flipping pans at the ready... Oat Drop Scones with Strawberries Lyle's Dairy-Free Oat Raspberry Pancakes Lyle’s Peanut Butter Pancakes with Salted Caramel Popcorn Sauce Lyle's Carrot Cake Pancakes Pancake Recipe: A Lyle's Classic Lyle's Golden Bacon Pancakes Recipe Lyle's Pancake Roses Lyle's Apple Cinnamon Stateside Pancakes Recipe How did you find this recipe?
