Name: Japanese soufflé pancakes with genmaicha sugar
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 eggs, separated, at room temperature; 80 ml (⅓ cup) soy milk; 1 tsp vanilla extract; 1 tsp finely grated lime rind; 100 gm (⅔ cup) self-raising flour, sifted; ½ tsp baking powder, sifted; ¼ tsp cream of tartar; 55 gm (¼ cup) caster sugar; Vegetable oil, for brushing; Maple syrup, softened salted butter, sliced blood oranges, to serve; Genmaicha sugar; 1½ tbsp Genmaicha (see note); 40 gm (¼ cup) pure icing sugar, sifted

Japanese soufflé pancakes with genmaicha sugar

These fluffy soufflé pancakes are elevated with the addition of a generous sprinkle of genmaicha sugar.

Serves 4

Prep

15M

Cook

20M

Total

35M

Genmaicha is an almost-savoury Japanese tea made from roasted brown rice, and makes the sugary sprinkle that tops these fluffy soufflé pancakes dangerously moreish.

Ingredients

4 eggs, separated, at room temperature

80 ml (⅓ cup) soy milk

1 tsp vanilla extract

1 tsp finely grated lime rind

100 gm (⅔ cup) self-raising flour, sifted

½ tsp baking powder, sifted

¼ tsp cream of tartar

55 gm (¼ cup) caster sugar

Vegetable oil, for brushing

Maple syrup, softened salted butter, sliced blood oranges, to serve

Genmaicha sugar

1½ tbsp Genmaicha (see note)

40 gm (¼ cup) pure icing sugar, sifted

Method

1.For Genmaicha sugar, place tea in a spice grinder or mortar and pestle and grind until fine. Transfer to a bowl, add icing sugar and mix to combine; set aside.

2.Place egg yolks, milk, vanilla and lime rind in a large bowl and whisk to combine. Add flour and baking powder and stir until smooth and combined.

3.Whisk egg whites in the bowl of an electric mixer fitted with a whisk attachment on high until frothy (30 seconds). Combine cream of tartar and sugar in a small bowl. With motor running, gradually add sugar mixture to egg whites and continue to whisk until stiff peaks form (1-2 minutes).

4.Add one-third of egg white mixture to egg yolk mixture and gently fold to combine. Repeat twice until egg whites are incorporated.

5.Grease four 10cm baking rings and line sides with baking paper. Brush a large non-stick frying pan with oil and place over medium-low heat; add prepared rings to pan. Spoon mixture into rings and smooth top with a metal spoon. Cover pan with lid and cook until pancakes are light golden on base and sides begin to set (5-6 minutes). Remove lid and use tongs to carefully remove rings; gently turn pancakes using a spatula. Replace lid and cook until just set and golden (3-5 minutes). Transfer to a tray and keep warm. Repeat with remaining batter. Makes 8.

6.Serve pancakes immediately topped with butter, maple syrup and sliced blood oranges, dusted with genmaicha sugar.