Mini soufflé pancakes with miso caramel sauce

Japanese 15 Mins Prep · 15 Mins Cook

1. To make the miso caramel, combine 100g sugar and water in a saucepan. Bring to a boil, without stirring, and cook until it’s a deep amber red colour. Remove from heat and slowly pour in the cream, swirling the pan as you do. Add the miso and whisk to thoroughly combine. Set aside to cool.
2. To make the soufflé pancakes, separate the egg whites and yolks into two bowls. Add 2 tbsp sugar to the yolks and whisk until smooth, light and pale. Gradually add the milk. Sift in the flour, baking powder, corn starch, salt and vanilla and mix until smooth.
3. Whisk the egg whites until soft peak stage, then gradually add the caster sugar and whisk until stiff peaks form. Add one-third of the meringue to the yolk mixture. Gently whisk to loosen the batter. Fold in the rest of the remaining meringue. The batter should be light and airy and hold its shape.
4. Heat a non-stick frying pan over a low heat. Spray with nonstick baking spray. Scoop the batter into the pan in tall mounds using a tablespoon measure. Sprinkle 1 teaspoon water into the pan and immediately place the lid on top for 2 minutes. Uncover, then scoop another spoonful of batter onto the top of each pancake for extra height. Add another 1 teaspoon water and place the lid on again for a further 2 minutes. Flip the pancakes over and cook on the other side for another 4-5 minutes.
5. Place the soufflé pancakes on serving plates and serve immediately, as they will deflate when cold.
6. Dust with icing sugar and serve with the miso caramel on the side.

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