Brûlée Japanese Pancakes

Wiggly, jiggly pancakes with a delicious melted sugar crust. These are absolutely delicious and, wish a little bit of practise, will become your go to pancake recipe.

Done in 1 hour

Serves 2

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Japanese pancakes use a soufflé technique to get lighter-than-air results. We absolutely love them and hope you will too!


Use an electric whisk to whisk the egg whites, lemon juice and flaked salt until foamy. Slowly add 5 tbsp of the caster sugar until you have a glossy, pillowy meringue mixture just under the stiff peak stage. Set aside briefly.

Meanwhile, whisk together (by hand) the egg yolks, the remaining 1 tbsp of sugar, baking powder, vanilla extract, plain flour and whole milk.

Fold this, tenderly, 1/3 at a time, into the egg whites.

Grease two round cookie cutters around 3 inches in diameter and place them on a greased non stick frying pan over a very, very low heat. Fill half way with batter. Place a lid on top and cook for 6 minutes - the batter will rise to the top and be just set.

Very carefully flip them over and cook, with the lid on again, for further 3 minutes.

Sprinkle the tops with caster sugar and use a blow torch to melt the sugar, being careful not to burn the pancakes. Serve with whipped cream, maple syrup and berries.

What do you think of the recipe?

Hugh Woodward

Hugh Woodward

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