Fluffy Japanese souffle pancakes finished with a delicious Redcurrant Honteri sauce. Honteri’s depth of sweetness perfectly masks any of the redcurrant’s slightly tart flavour profile, resulting in a dish fit to grace breakfast and brunch menus all year-round.
Redcurrant Honteri Syrup
2 small bunches redcurrants
2 large eggs
1 ½ tbsp whole milk
½ tbsp self-raising flour
½ tsp baking powder
1 tbsp sugar
1 tbsp Mizkan Honteri Mirin-style
2 tbsp water (for steaming)
Crème fraiche (for topping)
1. Take a preserving jar and add all the redcurrants (removing from stick) and add 200ml of Honteri Mirin and allow to stand for 3 days minimum. This will infuse the redcurrant into the mirin. You will also need a 12-inch non-stick frying pan (large enough to cook 3 pancakes at the same time) with a lid.
2. Separate egg whites and egg yolks into two different bowls then add milk to the egg yolks and whisk until thick and frothy. Sift the flour and baking powder into the bowl. Whisk to combine thoroughly (but do not over-mix) and set aside. Put the bowl with egg whites in the freezer for 15 minutes.
3. After 15 minutes, take out the bowl with egg whites from the freezer. The egg whites should be half frozen so now start beating the egg whites and when they turn frothy and pale white, gradually add in sugar then Honteri (roughly ⅓ at a time). Continue to whip the egg whites until they become glossier and firmer standing upright with stiff peaks slightly bending over.
4. Heat the large non-stick frying pan to 300ºF (150ºC) over the lowest heat. Brush with cooking oil (unsalted butter preferably). Keep the heat on while you combine egg whites and egg yolk mixture.
5. Next, take the egg whites and add to the egg yolk mixture bit by bit gently folding in using a whisk to minimise breaking the air bubbles in the egg whites.
6. Now in your ready heated pan use a small ladle (or a serving spoon that’s bigger than a regular spoon – probably 2-3 Tbsp) and make a tall pancake. Next, stack one more scoop to the first pancake. Then move on to the next two pancakes giving each 2 small scoops. By the time all 3 pancakes have 2 scoops, the surface of the batter is slightly dry already, so you can stack one more scoop on top, keeping it up high. In the bowl, you should still have roughly 3 scoops left
7. Set timer for 5-6 minutes, add 1 Tbsp water in 3 empty spaces inside the pan and cover with the lid. Water keeps the pancake moist. N.B. the suggested time is just a guideline! Keep watching the pan! After 2 minutes passed, open the lid, and add one more scoop for each pancake (or more scoops if you have more batter). Make sure to stack high, not wide. If the water has evaporated, add a little bit more. Cover with lid and cook.
8. After 5-6 minutes has passed, using a spatula, lift the pancake VERY GENTLY. If you feel the pancake is stuck, don’t touch until they firm up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake. Once they are nicely browned, transfer the pancakes to your serving plates and drizzle with a little of the redcurrant scented Honteri, add a few of the Blueberries and a scoop of Crème Fraiche.
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