Japanese Pancakes

Ingredients

• 2 RSPCA Assured eggs
• 130ml RSPCA Assured milk
• 120g self-raising flour
• 10g baking powder
• 40g caster sugar

The tallest and fluffiest pancakes you can make in the morning, these souffle-style Japanese pancakes are delicious when served with fresh fruit and cream.

Cooking Method

Step 1: Separate the egg yolks from the whites.

Step 2: Place the flour and baking powder in a mixing bowl and form a well in the centre.

Step 3: Mix in the eggs yokes and milk and stir in slowly to avoid forming lumps.

Step 4: In a separate bowl, use an electric whisk (3 mins full power) to whisk egg whites and sugar into stiff peaks.

Step 5: Carefully fold the egg whites into the batter.

Step 6: Ladle one pancake’s worth of mixture into a pre-heated, non-stick pan on low heat and cover for 2 - 3 minutes.

Step 7: Flip the pancake over and cook on the other side for 2 minutes.