Japanese Souffle Pancakes

Method

1. 01

   Step 1: Make the yolk base

   Whisk the yolks with the milk and vanilla. Sift in the flour and baking powder and whisk to a smooth, thick paste with no lumps.

2. 02

   Step 2: Whip the meringue

   Put the cold whites and lemon juice in a clean, dry, grease-free bowl and whisk on medium speed until white and foamy. Add the sugar in three additions and whisk on high to firm, glossy peaks whose tips just bend over. Don’t overwhip: dry, grainy meringue folds in badly and the pancakes collapse.

3. 03

   Step 3: Fold in the meringue

   Briskly stir a third of the meringue into the yolk base to loosen it. Add the rest in two additions and fold very gently with a spatula, lifting from the bottom, just until no white streaks remain. Work quickly: within minutes the meringue starts losing volume.

4. 04

   Step 4: Prepare the pan

   Heat a large non-stick frying pan with a lid over the lowest heat for 2 minutes and brush with a thin film of oil. A drop of water should sizzle quietly rather than dance.

5. 05

   Step 5: Pile up the pancakes

   Spoon 4 tall mounds about 8 cm across onto the pan, 2–3 heaped spoonfuls each, leaving a little batter in the bowl. Pour 1 tbsp water into the empty spaces in the pan, cover and cook for 6–7 minutes.

6. 06

   Step 6: Build the height

   Lift the lid, add another spoonful of batter on top of each pancake, pour in another 1 tbsp water, cover and cook for 2 minutes.

7. 07

   Step 7: Flip

   The undersides should be evenly golden. Carefully flip each pancake with a wide spatula, steadying it with a spoon, add the last spoonful of water, cover and cook for another 5–6 minutes, until the sides look dry and the pancake springs back when pressed.

8. 08

   Step 8: Serve at once

   Transfer two pancakes to each plate, top with butter, pour over the maple syrup, add the halved strawberries and dust with icing sugar. Eat straight away: within 5–10 minutes they deflate noticeably.