Japanese pancakes

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  • 2 RSPCA Assured eggs
  • 130ml RSPCA Assured milk
  • 120g self-raising flour
  • 25g baking powder
  • 40g caster sugar

The tallest and fluffiest pancakes you can make in the morning, these souffle-style Japanese pancakes are delicious served with fresh fruit and cream.

  • Separate the egg yolks from the whites.
  • Place the flour and baking powder in a mixing bowl and form a well in the centre.
  • Mix in the eggs yokes and milk and stir in slowly to avoid forming lumps.
  • In a separate bowl, use an electric whisk (3 mins full power) to whisk egg whites and sugar into stiff peaks.
  • Carefully fold the egg whites into the batter.
  • Ladle one pancake’s worth of mixture into a pre-heated, non-stick pan on low heat and cover for 2-3 minutes.
  • Flip the pancake over and cook on the other side for 2 minutes.

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