How to wow with Shrove Tuesday Japanese style soufflé pancakes

Virgin Radio

1 Mar 2022, 10:46


A load of crêpe, anyone? We can't get enough of pancakes but you may get a little bored of the classic lemon and sugar topping or US-style maple syrup and bacon extravaganza.

Mix it up this Shrove Tuesday with a Japanese-inspired soufflé pancake which will get everyone salivating with their thicker, fluffier centre.

Get your mouths round Dr. Oetker's Japanese Pancake recipe:

Japanese soufflé pancake recipe

Lidded non-stick frying pan

Non-stick crumpet rings (around 3.5cm tall)



Electric hand whisk


180g self raising flour

5g baking powder

40g caster sugar

200ml milk

15ml sunflower oil

2 large eggs

2.5g Madagascan vanilla paste

50ml maple syrup

40g unsalted butter

To serve

50ml maple syrup

5g Madagascan vanilla paste

Credit: Dr Oetker


1. Mix together the flour, baking powder and caster sugar into a large bowl. 

2. Whisk the egg yolks in a measuring jug with the milk, 1tbsp sunflower oil and ½ tsp of vanilla paste.

3. Add egg whites into a mixing bowl and whisk using an electric hand whisk.

4. Whisk the milk mixture into the dry mix until smooth and gently fold in the egg whites.

5. Brush sunflower oil on a lidded non-stick frying pan and the inside edges of 2 x non-stick 3.5cm high crumpet rings.

6. Place the rings in the pan over a low heat and fill ¾ of the way up with the batter.

7. Put the lid on and cook for 10-12 minutes.

8. Clasp around the side of the rings using tongs and flip the pancakes over to cook the other side for 2 minutes.

9. Run a knife around the edge of the rings to help with any sticking, then cover the pancakes with foil to keep warm.

10. Mix maple syrup and vanilla paste, add a knob of butter and drizzle over the maple syrup and decorate with berries or chopped nuts.

Eat. Enjoy. Put your feet up. The washing up can wait.