Whether devoured as a romantic treat or you just want to up your brunch game, these trending soufflé pancakes are sure to wow.

Sometimes I like easy recipes, sometimes I like a little challenge in the kitchen. In the latter case, the result is all the more satisfying ... just look at these Japanese soufflé pancakes.  

Tall and fluffy, this style of pancake is gaining popularity in European brunch stores. Yet, you can easily make them yourself and, in doing so, you’ll take your Sunday brunch game to the next level. This also makes them perfect as a surprise for someone you love, ideal for Valentine's Day for example. Sprinkle them with crumbled meringue and red fruit and they’ll fit the romantic theme, too. 

Cooking time: 20 minutes 

Serves: 2 

Ingredients: 

-        4 large eggs from the fridge, separated 

-        60 ml whole milk 

-        48 g all-purpose flour 

-        2 g baking powder 

-        1 tsp vanilla extract 

-        1 tsp lime juice 

-        52 g sugar 

-        Cooking oil 

-        Red fruit of choice (such as raspberries, strawberries, redcurrants) 

-        1 ready-made meringue nest, crumbled (optional) 

-        Powdered sugar 

-        Maple syrup 

Method: 

1. Make sure the eggs are separated. It’s important here that no egg yolk gets into the egg whites. Take this time to weigh out all the ingredients so they are ready to use. 
2. Whisk the egg yolk, milk and vanilla extract in a large bowl. Mix together the flour with the baking powder in another small bowl and sieve them into the egg yolks. Mix to combine.
3. Start preheating a non-stick pan on the lowest heat.
4. Put the egg whites and lime juice into another clean bowl. Add the sugar in three parts, whisk them by hand or with a stand mixer. Whip to a meringue with peak stiffs.
5. Add the meringue to the egg yolk mixture and mix it gently with a spatula. You don’t want to push too much air out of the meringue, so be careful. 
6. Put the pancake dough in a piping bag. You can also use a zip lock and cut a small opening out of the corner.
7. Brush the pan with the cooking oil. Remove the excess oil with paper. Pipe the pancake batter onto the heated pan and cover with the lid. Bake them for around 4 minutes.
8. Check if each pancake has a golden colour, then gently flip upside down. Cover with the lid and bake them for a further 3 minutes.
9. Transfer to the plate and top with the red fruit, meringues (optional), powder sugar and maple syrup.