Japanese Soufflé Pancakes

📝 Ingredients

• 4 eggs (whites and yolks separated)
• 60 ml semi-skimmed milk
• ½ tsp vanilla extract
• 60 g plain flour
• 1 tsp baking powder
• 30 g caster sugar
• 1 tsp cornstarch
• 1 tsp sunflower oil + 4 tbsp water (for cooking)
• 200 g plain 0% skyr
• 150 g frozen mixed berries
• 2 tsp honey

🍴 Utensils

• Large non-stick frying pan with lid
• Electric hand mixer
• 2 mixing bowls
• Whisk
• Silicone spatula
• Thin spatula

📖 Steps

1. Thaw the berries in the fridge the day before, or for 2 minutes in the microwave on the defrost setting. Separate the whites from the yolks into two large, very clean mixing bowls: the slightest trace of yolk or grease will stop the whites from whipping up.
2. Whisk the yolks with the milk and vanilla, then add the flour and baking powder. Mix just until you have a smooth, thick batter with no lumps, and no more.
3. Beat the whites with an electric whisk on medium speed until foamy. Add the sugar mixed with the cornflour in three goes, then switch to high speed for 3 to 4 minutes, until you have a glossy meringue that forms a stiff peak on the end of the whisk.
4. Whisk a third of the whites into the batter to loosen it, then add the rest in two goes with a silicone spatula, folding gently from the centre out to the edges. Stop as soon as there are no white streaks left: overmixing makes the batter collapse.
5. Heat the frying pan for 2 minutes over a very low heat (the lowest setting), then grease it lightly with oil using kitchen paper. Spoon in 3 tall mounds of batter, about 3 heaped tablespoons each, spacing them well apart.
6. Pour 1 tbsp water into the gaps in the pan, cover immediately and cook for 4 minutes: the steam makes the pancakes rise. Then add 2 spoonfuls of batter to each mound to build them up, and cover again for 2 minutes.
7. Flip each pancake in one quick movement with the spatula, add another 1 tbsp water, cover and cook for 4 to 5 minutes, until golden on both sides and springing back when pressed lightly. Repeat with the rest of the batter.
8. Serve straight away, 3 pancakes per plate, with the skyr, berries and a drizzle of honey. They sink a little as they cool: that's normal, they're meant to be eaten right away.