JAPANESE SOUFFLÉ PANCAKES WITH SALTED BUTTERSCOTCH

INGREDIENTS

  • 225g plain flour
  • 50g icing sugar
  • 2 tsp baking powder
  • ¼ tsp fine salt
  • 125g unsalted butter
  • 300ml milk
  • 1 tsp vanilla essence
  • 1 egg yolk
  • 4 egg whites
  • ¼ tsp cream of tartar
  • 150g caster sugar
  • 300ml thickened cream
  • 1 tsp treacle
  • fruit salad, to serve

JAPANESE SOUFFLÉ PANCAKES WITH SALTED BUTTERSCOTCH

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Serves: 4
  • Pancake Day

3-STEP RECIPE

Step 1

1 Sift the flour, icing sugar, baking powder and a pinch of salt in a bowl. Melt 80g butter, then whisk with the milk, vanilla and yolk. Whisk the egg whites and cream of tartar to stiff peaks.

Step 2

2 Fold the flour mixture into the milk, then gently fold in the meringue. Lightly oil four 10cm dessert rings (or egg rings) and put in a non-stick pan set over a moderate heat. Ladle in the batter to halfway up the rings. Cook for 5 minutes, flip, then cook for two more minutes. Repeat with the remaining batter, keeping the pancakes warm in a low-temperature oven.

Step 3

3 Meanwhile, cook the caster sugar in a pan over a high heat for 5 minutes, until medium-brown. Add the butter, cream, treacle and remaining salt, simmer briefly, then serve with the pancakes and fruit salad.