Pancake Tuesday: A Tasty Adventure with Japanese Soufflé Pancakes
The Quest for the Perfect Pancake
In the world of pancakes, where recipes are as diverse as the toppings, one particular dish has caught the attention of the internet: the Japanese soufflé pancake. But is it all it's cracked up to be? I decided to find out, and let me tell you, it was an adventure worth sharing.
A Historical Perspective
To understand the origins of this fluffy trend, we can look back to Maura Laverty's classic 1960 cookery book, 'Full and Plenty'. Laverty describes a simpler time when men would rush home from the fields on Pancake Tuesday, eagerly anticipating a hearty meal of pancakes. 'Real pancakes, none of your paper-thin rolled foolishness,' she writes.
The Challenge
As an avid pancake enthusiast, I was intrigued by the viral popularity of soufflé pancakes. However, I approached this trend with skepticism. My concerns were twofold: the 'viral' nature of the trend often prioritizes appearance over taste, and I'm not a fan of recipes that add unnecessary complexity to the cooking process.
The Recipe: Kat Lieu's Soufflé Pancakes
I decided to give it a go, following the recipe of Canadian-American cookbook author Kat Lieu. Her method involves separating egg whites and yolks, whisking them separately, and then carefully folding them together. The measurements were precise, which initially made me doubt the dish's simplicity.
Surprise! It's Delicious!
I was wrong. The soufflé pancakes turned out to be a delightful surprise. The process, while a bit involved, was worth it. The pancakes were light, fluffy, and perfect for toppings. The first bite instantly reminded me of my grandmother's egg cloud omelette, but with a modern twist.
Tips for Success
Here are some tips to make the process easier:
- Substitute tiny measurements with pinches, splashes, and dashes. I found this worked well.
- Use a cough syrup spoon to measure liquids to the half millilitre.
- Skip piping the batter into the pan. A ladle works just fine and reduces air in the mix.
The Verdict
While you might not achieve picture-perfect pancakes, as long as your egg whites are stiff, you'll get the coveted soufflé-like texture. The recipe I followed is Kat Lieu's soufflé pancakes, found in her cookbook 'Modern Asian Baking at Home'.
Other Pancake Delights
If you're feeling adventurous, there are plenty of other pancake recipes to explore. Mark Moriarty's crêpes suzette and boxty pancakes are excellent choices. For a spud-centric delight, try Caryna Camerino's potato latkes. And for a sweet, fragrant treat, Arun Kapil's Indian malpua pancakes from Cork's Green Saffron are a must-try.
The Takeaway
So, is the Japanese soufflé pancake worth the hype? Absolutely. It's a delightful twist on a classic, and the process is an adventure in itself. Give it a go, and don't be afraid to experiment with your own variations. Happy pancake making!
