Debuting in Osaka, Japan, in 2014, these soufflé-esque delights have since made their mark on the café scene around the world.
They’re springy to the touch, with light, bubble-filled sponge inside. When it comes to toppings, we’ve opted for classic berry coulis and whipped cream, but you can let your imagination run riot!
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
- 4 large eggs
- 60ml (¼ cup) buttermilk
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- 120g cake flour
- 1 ½ tsp baking powder
- pinch salt
- 80g castor sugar
- oil, to grease
- icing sugar, to dust
- maple syrup, to drizzle
- 250ml (1 cup) fresh cream, whipped
- 200g strawberries, cubed + extra, to garnish
- 80g raspberries + extra, to garnish
- 3 tbsp icing sugar
- 80ml (⅓ cup) water
For the pancakes, separate the eggs by placing whites and yolks into different mixing bowls. To the egg yolks, add buttermilk, vanilla and lemon juice, and whisk to combine. Sift in cake flour, baking powder and salt. Whisk again.
Using an electric stand mixer, whisk the egg whites until stiff peaks form. Gradually add the castor sugar, while beating, until the mixture becomes glossy. Add ¼ of the egg whites to the egg yolk mixture. Whisk until smooth, then fold in the rest of the egg whites. Don’t overmix.
Place a 26cm non-stick pot on low heat. Add a splash of oil to the pot and grease 6 deep 7,5cm ring moulds. Place in the pot. Scoop ½ cup batter into each mould, cover the pot with a lid and cook for 8 minutes.
For the berry coulis, in a small saucepan over medium heat, combine all the coulis ingredients and cook for 5 – 10 minutes. Remove from heat and set aside.
Transfer the pancakes to serving plates. Top with the coulis, dust with icing sugar, drizzle with maple syrup and serve immediately with the whipped cream and extra fresh berries.