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Jiggly Japanese Pancakes

By not-recognized
Use up those highly nutritional eggs in these next level Japanese style pancakes. Thick, tall and bouncy, these pancakes are super fluffy and almost resemble a souffle. Egg whites and sugar are whisked to create…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 100 g of frozen blueberries
  • 5 tbsp of caster sugar
  • 1 lemon, juiced
  • 2 medium eggs, yolks and whites separated
  • 0.5 tbsp of semi skimmed milk
  • 0.5 tsp of vanilla extract
  • 35 g of plain flour
  • 1 tsp of baking powder
  • 1 banana, sliced for serving
  • 1 pinch of salt

Method

6 steps

  1. Step 1

    For the compote, add the frozen blueberries, 1 tbsp sugar and a squeeze of lemon juice to a small saucepan. Cook on a low heat for 5 mins, then set aside.

  2. Step 2

    For the pancake batter, whisk the egg yolks and 3 tbsp sugar together in a mixing bowl until pale and fluffy. Stir through the milk and vanilla extract. Sift in the plain flour, baking powder and a pinch of salt.

  3. Step 3

    In a separate bowl, whisk the egg whites with an electric whisk until stiff. Gradually add the remaining sugar and whisk until thick peaks form.

  4. Step 4

    Carefully fold 1 tbsp of whisked egg whites into the egg yolk batter and repeat until combined.

  5. Step 5

    Place a frying pan on a low heat with a little oil. Add 4 oiled crumpet rings to the pan. Spoon 3 tbsp of the batter into each ring and cover with a lid. Leave to cook for 4 mins. Carefully flip the pancakes over in their rings and cook for 2 mins.

  6. Step 6

    Ease the pancakes out of the ring and serve immediately with sliced bananas and blueberry compote.