Pancake Tuesday: A Fluffy Adventure with Japanese Soufflé Pancakes

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A culinary journey awaits! In Maura Laverty's classic cookbook, Full and Plenty, she paints a vivid picture of hearty pancakes, a far cry from the delicate, paper-thin variety. But the internet has fallen head over heels for a different kind of pancake trend: the viral Japanese soufflé pancakes. Intrigued, I ventured into this fluffy realm, attempting Kat Lieu's popular social media recipe.

Why it matters

These pancakes are a world away from the traditional Irish variety, but the pancake family is diverse. I'm usually skeptical of viral food trends, especially those that prioritize aesthetics over taste. And let's face it, extra fuss in the kitchen can be a deal-breaker. Lieu's recipe, with its precise measurements and egg separation, seemed like a recipe for disaster. But this is the part most people miss: these pancakes were a revelation!

The details

Light, airy, and decadently delicious, they were a far cry from my initial doubts. The first bite transported me to my grandmother's kitchen, her egg cloud omelette coming to mind. To simplify, I ditched the tiny measurements for pinches and splashes, and it worked like a charm. A handy tip: use a cough syrup spoon for half-milliliter liquid measurements. Skipping the piping bag, I ladled the batter into the pan, creating less airy pancakes that still achieved the coveted soufflé texture.

• Kat Lieu's soufflé pancakes are a must-try, found in her book Modern Asian Baking at Home.