Japanese Hotcakes
Tokyo-style souffle pancakes, impossibly tall and jiggly, cooked low and slow in a lidded pan and served with whipped butter, maple syrup, and fresh strawberries.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk egg yolks, milk, flour, baking powder, and vanilla in a bowl until smooth and thick. In a separate clean bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar, beat to firm glossy peaks. Fold one-third meringue into yolk batter, then fold remaining meringue in two additions, keeping air in. Hull and halve strawberries.
Steam 1
Heat a non-stick pan over lowest heat. Melt butter, wipe to thin film. Place four 8cm ring moulds in pan (or cook in two batches with two moulds). Spoon batter into moulds in two layers to two-thirds full. Add 2 tbsp water around moulds, cover with lid. Steam 6–7 minutes until tops look matte and set.
Steam 2
Carefully flip each pancake with a spatula. Cover and cook 4–5 minutes over lowest heat until cooked through and springy when pressed lightly.
Plate
Slide pancakes onto plates. Top with whipped butter, dust with icing sugar. Serve with maple syrup and fresh strawberries alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.