In the Japanese drama “Solitary Gourmet” (孤独のグルメ), the protagonist Goro Inogashira tries various kinds of delicious food. I wonder which one is your favourite? As for me, I am particularly fond of the Honey Soufflé Pancake from Season 8.
The aromatic pancakes have a soft and fluffy texture, with flavours infused with egg and honey that are irresistible even just to look at. Unlike the soufflé pancakes, which are popular in Japan and have a more airy texture due to being steamed, these honey pancakes are baked in a cast-iron skillet and served directly from the pan. Despite lacking the airy feel of soufflé pancakes, these honey pancakes, with their rich egg and honey aroma, topped with two slices of butter slowly melting and dripping down, are absolutely delectable.
The key to enjoying these soufflé-style pancakes is "quick," as they tend to deflate soon after rising. Therefore, eating them while they're still hot is the best reward for yourself! The video is ready for you, and detailed written recipes and methods are provided below!
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Ingredients
Egg | 3 bulb |
|---|---|
Sugar | 10+30g |
Milk | 45g |
Cake Flour | 60g |
Honey | 15g |
Aluminum-Free Baking Powder | 3g |
Unsalted Butter | 15g |
Icing Sugar | to garnish |
Steps
1.
Preheat Oven: Preheat your oven to 180°C.
2.
Prepare Pan: Lightly grease a 20cm cast-iron skillet with a thin layer of vegetable oil.
3.
Separate Eggs: Separate 3 eggs, storing the egg whites in the fridge.
4.
Mix Egg Yolks: In the egg yolks, mix 10g of granulated sugar, honey, and milk until well combined. Sift in baking powder and cake flour, and stir until smooth. Set aside.
5.
Whip Egg Whites: Remove egg whites from the fridge and, using an electric mixer on medium speed, beat them until foamy. Gradually add 30g of granulated sugar in three portions, continuing to beat until soft peaks form.
6.
Combine Mixtures: Fold 1/3 of the whipped egg whites into the egg yolk mixture with a hand whisk until fully incorporated. Gently fold in the remaining egg whites with a spatula until well combined.
7.
Pour Batter: Pour the batter into the prepared cast-iron skillet and smooth the surface with a spatula.
8.
Bake: Bake at 180°C for 9 minutes. After 9 minutes, remove from the oven and make a light cross (X) on the cake’s surface with a knife. Return to the oven and bake for an additional 12 minutes.
9.
Finish and Serve: Remove from the oven and, while still hot, top with two slices of butter. Serve immediately.
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