Pancake Tuesday: A Tasty Adventure with Japanese Soufflé Pancakes
The Perfect Pancake Revolution
In the world of pancakes, where thin and fluffy varieties reign supreme, a new trend has emerged, capturing the hearts and stomachs of many: Japanese soufflé pancakes. But what does this have to do with the classic, paper-thin rolled pancakes described by Maura Laverty in her 1960 cookery book, 'Full and Plenty'? Well, it's time to find out.
Laverty's description of Pancake Tuesday, where men return from the fields to a hearty pancake supper, sets the stage for a culinary journey. The internet's obsession with Japanese soufflé pancakes, far from the thin and rolled, has sparked a debate. Am I alone in thinking this viral trend is overrated? I decided to find out.
The Challenge: A Skeptical Approach
As a self-proclaimed skeptic of viral food trends, I approached Kat Lieu's soufflé pancake recipe with caution. The idea of separating egg whites and yolks, and following precise measurements, seemed like an unnecessary hassle. But, I was determined to give it a try.
The Result: A Delicious Surprise
And boy, was I wrong! The soufflé pancakes turned out to be a cloud of fluffy, light, and decadent goodness. The first bite instantly reminded me of my grandmother's egg cloud omelette, albeit with a more complex twist. I had to eat my words, and they were delicious!
Tips for Success: Simplifying the Process
Here are some tips to make the process easier: substitute tiny measurements with pinches, splashes, and dashes; use a cough syrup spoon for precise liquid measurements; skip piping the batter and use a ladle for a less airy mix; and remember, as long as your egg whites are stiff, you'll achieve the coveted soufflé-like texture.
The Recipe: Kat Lieu's Soufflé Pancakes
Ingredients:
- 15g plain flour
- 1g baking powder
- 2g cornflour
- Pinch of salt
- 30ml milk
- Two large egg whites and yolks separated
- 5ml vanilla extract
- 2.5ml white vinegar
- 20g granulated sugar
- Butter for frying
Method:
1. Whisk together the dry ingredients and milk, then set aside.
2. Whip the egg whites with vinegar until frothy, then add sugar and whisk until stiff peaks form.
3. Fold the meringue into the batter mix, then transfer to a piping bag.
4. Heat a pan, grease with butter, and pipe pancakes into 3-inch circles. Add water, cover, and cook for 5 minutes.
5. Flip, add more water, and cook for another 5 minutes. Serve with butter and maple syrup.
Other Pancake Delights
If you're feeling adventurous, try Mark Moriarty's crêpes suzette or his boxty pancakes for a savory twist. Caryna Camerino's potato latkes and Arun Kapil's Indian malpua pancakes are also worth exploring. But, for now, I'll leave you with a thought-provoking question: are you ready to embrace the soufflé pancake revolution?
