Get set to cook up some cloud-like Japanese Soufflé Pancakes that are free from gluten. This recipe shows how to create pancakes with their hallmark fluffy texture. Top them with whatever tickles your taste buds and enjoy.

Ingredients

Bowl 1:

• 2 Yolks
• 2 Tbl castor sugar
• 4 Tbl milk – any milk is fine
• 6 Tbl Well and Good Gluten Free Plain Flour
• ½ tsp baking powder

Bowl 2:

• 4 Egg whites
• ¼ Tsp crème of tartar
• 3 Tbls sugar

Method

Bowl 1

1. In your first mixing bowl with an electric whisk, bring together your yolks and the castor sugar until light and fluffy.
2. Slowly add the Milk until combined.
3. Sift in the flour and the baking powder and mix well. Set aside until bowl 2 is done.

Bowl 2

1. The bowl and whisk must be very clean. Whip the egg whites and the crème of tartar until they form stiff peaks. Do not over-whip.
2. Add the sugar slowly to the egg whites while still mixing.

Mix your egg white mix with your egg yolk mix 1/3 at a time. This is the most important step, as you want to keep the volume that you have created in your egg white. Use a folding motion to incorporate the two mixtures.

When you are happy that they have mixed together add the next third and repeat. Add the remainder and repeat.

Cooking

1. You want your pan to be as low as it can go so that the pancakes cook through without colouring too much. Make your pancake any size (the smaller, the easier they are to flip). Cook until the underside is the desired colour and then flip.
2. Cook them until they feel firm enough but still a little bit giggly in the middle, then remove from the heat.
3. Top with your favourite pancake toppings.