Japanese Soufflé Pancakes
- Add the milk, egg yolks, vanilla and 1 tablespoon of of caster sugar into a bowl. Beat with a large whisk until thick, smooth and creamy.
- Sift the flour and baking powder, then fold into the yolk mixture.
- In a separate bowl, whisk the egg whites until they turn pale white. Slowly, add 2 tablespoons of caster sugar, whisking as you go. Continue to whisk until the egg whites are glossy and hold a stiff peak shape when you remove the whisk.
- Put your frying pan, with the 6 crumpet rings (or scone shape cutters), on the lowest heat possible. Lightly coat the pan and rings in a little oil and leave to heat up while you continue making your mixture.
- Using a metal spoon, lightly fold the whisked egg whites into the yolk mixture, folding gently ensuring you keep a light, fluffy texture.
- Gently pile 3 tablespoons of mixture into each ring. Leave to cook for 5 to 6 minutes until the pancakes have risen and firmed enough to be able to carefully flip over in the ring. Cook for a further 3 to 4 minutes and then ease the pancakes out of their rings – run a sharp knife down the sides if you need to loosen.
- To serve, add 3 pancakes to each plate. Dust with icing mixture and serve with whipped cream, strawberries and mint leaves.