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You may have seen my previous post on Fuwa Fuwa in London. It’s one of the best places you can go and eat souffle pancakes! The only downside is, I have to travel into London to have them so I decided to experiment with making my own at home.

After many failed attempts, I think I’ve cracked it…at least flavour wise! Now, I can’t promise these will be as tall as the ones you can find in London but they taste pretty darn good.

Ingredients

• 2 Eggs
• 30g Plain flour
• 1tbsp Milk
• 1tsp vanilla extract
• 30g Sugar
• 1-2tbsp oil for cooking

Method

Pancake batter

1. Separate the egg yolks from the egg whites into 2 different bowls (I’d recommend using a bowl that can withstand an electric whisk for the egg whites).
2. Add the milk and vanilla extract to the egg yolks and hand whisk until combined.
3. Sift the flour into the yolk mixture and hand whisk until it turns into a thick paste
4. Use an electric whisk to whisk the sugar and egg whites until stiff peaks form (this is a meringue mixture)
5. Add a couple of scoops of the meringue mixture to the egg yolk bowl and hand whisk until combined
6. Pour the remaining meringue mixture into the egg yolks but this time slowly fold the two together. You don’t want to over mix this and knock the air out.

Cooking

1. In a large pan add 1-2 tbsp oil and heat on medium. Use kitchen roll to spread the oil and remove any excess. Be careful not to overheat the pan as this will cause the pancake batter to burn
2. Lower the heat and scoop the mixture into 2 or 3 round shapes (the number of scoops will depend on the size of your pan). Add another scoop on top of each pancake. Add 1-2 tbsp water and immediately close with a lid. Leave it to cook for around 3-4 mins or until the bottom no longer sticks.
3. Remove the lid and add a large scoop of batter to each pancake, close the lid and cook for another 2-3 mins.
4. Flip each pancake and add 1-2 tbsp of water. Close the lid and cook for 3-4mins

You can add any toppings you like. My favourites are:

• Nutella and strawberries
• Biscoff spread and some lotus biscuits for that extra crunch

Did you make this recipe?

Don’t forget to comment below and tag me @eatsbymunntz on Instagram with the hashtag #eatsbymunntz if you decide to try these out!