Super Fluffy Souffle Pancakes Recipe

• 1 large egg
• 2 tbsp plain flour
• 1 tbsp milk
• 1.5 tbsp sugar
• 1/2 tsp vanilla extract
• 3 – 4 drops of lemon juice

Preheat the pan at 4/9 level for 1 minute, grease the pan. Scoop 2/3 of the batter into 2 pancakes .

Add 2 tsp (room temperature) water, cover and cook 2 minutes. After 2 mins, scoop the rest of the batter into 2 pancakes (adding the batter into 2 batches prevents the Japanese pancakes spreading too much so they can be higher)

Reduce the heat to 3/9, add 1 tsp water, cover and cook 5 minutes. Flip the pancakes, the Japanese pancake’s bottoms should be strong enough to flip easily now.

Cover and cook for extra 5 mins, let them sit inside the pan for 1 minute. Serve them hot with fruit, butter and powdered sugar / syrup

Enjoy your souffle pancakes

These Souffle pancakes are best enjoyed fresh, but will keep in the fridge for up to 3 days.