No ratings yet
Tall, wobbly Japanese pancakes that are light and airy like a souffle. Serve them warm with berries and syrup. Serves 2.
Separate the 3 eggs. Whisk the yolks with the 40 ml milk and the vanilla, then sift in the flour and baking powder and whisk into a smooth thick batter.
Whip the egg whites with the cream of tartar until foamy, then add the sugar a little at a time and whip for 3 to 5 minutes into a stiff glossy meringue that holds firm peaks.
Fold the meringue into the yolk batter in three additions, folding gently so the mixture stays light and airy and does not deflate.
Melt the butter in a nonstick pan over very low heat. Pile tall mounds of batter into the pan, add a splash of water to the pan and cover with a lid. Cook for 4 to 5 minutes each side, topping up with more batter to build height, until risen and set through.
Stack the pancakes, dust with the powdered sugar and serve warm with fresh berries and syrup.
