Japanese Soufflé Pancakes with Maple, Honey & Miso Butter

I’ve been obsessed with Japanese soufflé pancakes ever since they were all over Instagram a few years ago. When made in a ring mould, they rise into impressive little towers. This method takes longer to cook and gives a slightly chewier texture. Personally, I prefer making them free-form without a mould. They look more rustic and casual, and the texture is lighter.

You’ll need a wide, flat pan with a lid. I used a retro non-stick electric frying pan, which comes in handy for recipes like this. Cooking times will vary depending on your heat source and equipment. If you’re using the stovetop, keep it on the lowest setting.

• 50 grams salted butter
• ¼ cup + 2 Tbsp maple syrup 75 ml
• 3 Tbsp honey
• 2 tsp white miso paste
• ½ tsp vanilla
• Pinch of sea salt flakes

• 4 egg whites
• ¼ tsp cream of tartar
• 3 Tbsp caster sugar

• 2 egg yolks
• 4 Tbsp milk
• 1 tsp vanilla extract
• 2 Tbsp caster sugar
• 6 Tbsp flour ¼ cup + 2 Tbsp
• ½ tsp baking powder
• A little oil to fry