Soufflé Pancakes

As the year passes, in too quickly a manner, there has been a burgeoning demand for precious moments and their savouring.

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One of those precious moments happened last year, or perhaps a little before that, when I successfully made these Japanese soufflé pancakes. And since one of my life missions has been to having a professional feel for developing accurate, DELICIOUS vegan or plant-based reproductions of my favourite, usually nostalgic, breakfast or baking recipes, I couldn’t miss the chance to do so this time. I haven’t had these pancakes in ages, but they really are beautiful things. Admittedly, their sky-high, pillowy nature makes them not quite so pancake-like in the books of many purists, whatever continent may be in. Eating them, nevertheless, is pure ecstasy, and that’s what really matters. Each bite is weightless, teeth effortlessly sinking into these fluffy bodies. The little bit of sugar added to these pancakes suffices, coming through clearly purely due to all that air in each tower of a cake.

The addition of pumpkin purée here comes in handy after Fall, when you may still have half-cans of the stuff lying around. It adds the texture and flavour of egg yolk, which is what I originally use in the ‘normal’ recipe, without being intrusive with pumpkin’s own natural flavour. As for the Japanese (kewpie as it’s called) mayonnaise that’s one of the main stars in the normal recipe, vegan mayonnaise is used. I use the one by the brand Follow Your Heart, which tastes astoundingly like the real thing– crazy! The only thing here which isn’t exactly comforting is the use of white sugar, since I learnt that it’s common for the stuff to be made from bone char, and I am still trying to cut down on the use of refined sugar in general, since its general effects, both physically and mentally, just aren’t very desirable. However, I had some lying around and did not want to waste it, so that happened. Would be very grateful for any recommendations for substitutions!

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Soufflé pancakes (serves 1-2)

Ingredients  

4 tbsp pumpkin purée (sub: 2 egg yolks)

1 heaping tbsp. vegan mayonnaise (sub: normal mayonnaise if you’re not vegan)

The liquid from 1 can of chickpeas (aquafaba; sub: 2 egg whites)

½ tsp salt

2 tbsp white sugar

5 tbsp cake flour

1 tsp baking powder

some vegan butter for the pan during cooking

Directions

Prepare your pan and ring molds– you will need 3-4 4-inch wide ring molds for this. I actually did not have this on hand so I improvised and stapled together rings of aluminium foil to get the same effect. Note to self: use ring molds next time. The foil works but you have an increased chance of leakage at the bottom!

In a bowl, briefly whisk together the cake flour and baking powder. Then add the pumpkin purée, salt and vegan mayo. Whisk these together until you get a thick, dark yellow, almost paste-like mixture.

In a separate clean bowl, use an electric whisk to beat the aquafaba on high until frothy and mostly white throughout. Once you reach this frothy point, add the sugar and continue beating on high until you get a thick consistency. Aquafaba takes longer to whip up than normal egg white so be patient here– this can take up to 5 minutes. Meanwhile, place your pan on the stove to preheat it on medium heat. Once thickly whipped, add the aquafaba to the pumpkin mixture and gently fold with a spatula (I recommend a rubber one) until you get an incredibly light and airy consistency. At this point, your pan will be rather hot. Place your ring molds on the pan and add the batter to one of the molds until it is ¾ full. Cover the pan with its lid and wait 2-3 minutes. Remove the lid– once you see that the top is rather firm, use a flat pancake spatula to flip the pancake with the ring mold still in tact, to cook the other side. Remove this pancake and put it on a paper towel on a plate to rest while you cook the rest of the batter.

 

Chocolate-stuffed Pillow Pancakes for One

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And it’s back to the pancake grind. Does anyone else think pancakes are just beyond magical? I mean really, think back to when you had one really good pancake, and all the suffering it may have alleviated. I’m not saying one must be dependent on pancakes (or good food) alone to be relieved of anything depressing or sad, because that in itself isn’t a case for good health. Good health need not mean a good pancake, but good health certainly leaves room for a damn good pancake.

My signature pillow pancakes have been my (and your) long-standing favourite recipe since I started posting recipes on this blog. Though it seemed initially banal to re-write a recipe which I’ve done too many times to count, it behoves me to re-write it for your benefit, just this once, because chocolate-stuffed pancakes do take these to a whole new level, and because it’s ‘for one’, you need not share, or worry about tidying up and freezing leftovers. Further, it’s the perfect way to use up any leftover chocolate frosting you may have from a cake or tart experiment. This is no pabulum or stupidity (the latter you may witness, though, in the current issue surrounding the new American immigration policy; I am both heartbroken and angered by such hoo-ha).

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A firm warning from yours truly– these pancakes will make you productive the entire morning. I topped mine with a homemade pumpkin spread and some granola given to me by my dearest Charlie, although these toppings are optional (and honestly, gave the photography shoot bit a nice bit of pop and fun). You’re good with some maple and extra chopped dark chocolate, and I imagine some good, thick coconut yoghurt would work so well.

I’ll dial the excitement down a shade, and leave you to it. The past week has been rife with friendly gatherings and good food, and I hope this does not stop for a long, long while.

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Chocolate-Stuffed Pancakes for One

Ingredients

For the pancakes:

80g plain flour, or use half plain and half whole-wheat

1 tbsp ground flax (optional)

1 tbsp coconut/white/brown sugar

1/2 tsp each of baking powder and baking soda

pinch of salt

2 tsp melted butter (normal/vegan) or coconut oil

100ml milk or mylk (I like almond or soy)

For the chocolate middle:

10g cocoa powder

30g icing sugar

splash of milk or mylk almond/soy)

 

Directions

The night before you make the pancakes, whisk the cocoa powder and icing sugar together, Drizzle in the milk/mylk drop by drop until you get the consistency of a smooth and thick chocolate icing. Put the icing on a plate, spread it out and put it in the freezer to set. In a large bowl, whisk together the dry ingredients (flour(s), flax (if using), sugar, salt and leavening agents). Pour the rest of the ingredients into the dry mix and mix briefly with a wooden spoon or a normal dinner spoon. Continue to mix until everything is justt combined, which means there will still be a few lumps, but no more streaks of flour. The batter will be thick and somewhat lumpy.

Preheat your pan on medium-high heat and ready some butter. You know the pan is hot enough when you flick a little water onto its surface and there’s a clear sizzle. At that point, add a little pat of butter, let it melt, and add a heaping tablespoon of pancake batter for your first pancake. Then take your frozen chocolate disc and place it in the centre of your first pancake. Add a little more batter to cover the disc. Wait for the pancake to cook through, or once you notice one or two bubbles forming on its surface. Flip the pancake and let it cook for at least 30 more seconds. Let this cool on a paper towel while you do the same for the next pancake.

Serve with butter and maple syrup, or whatever you want. They’re wonderful with banana and more chopped chocolate, its moist sweetness adjoining arms with the maple. What a Sunday.

 

Mochi Pancakes and a Matcha Ritual

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I meant to be writing this on a train to Durham, best beanie on, heart on my sleeve. Instead, I’m sat snuggled in a jumper at home, hoodie on, tea on my sleeve. The train was cancelled, everything was delayed, and my heart was pumping with an anger and impatience it wasn’t used to. Acceptance is typified as the answer to frustrating situations, which in itself is frustrating once things don’t go as perfectly planned. Acceptance, a lighter heart, and a laugh that starts out as fake to try and persuade yourself,  before reifying the humour of day-to-day disappointments, making it all ok again. Small hiccups in a big world. I had a conversation with a sweet old lady as we sat waiting for the next District Line train, shivering from our covered heads to toes. This is Earth’s payback for what we’re doing to it, she exclaimed. And to an extent, I agree. I smiled in the cold. There’s only so much we can do, but that doesn’t mean there’s nothing we can do.

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Exams are done!! On Friday I used up the ink of three pens, and now it’s time to use up all my flour. More time to potter around in the kitchen, experimenting with different sweet and nourishing recipes, putting more time and effort into this blog, my baby, my alter ego. These spurts of creativity, life-giving and soul-satisfying, perfectly balance the head-banging revision one can endure in the space of a couple given days. After my recent trip to Austria, where I was gifted with some gorgeous fresh matcha (Attila Hildmann). And so started my daily matcha ritual, complete with the whisk, bowl, meditation, everything. It has replaced my Nespresso ritual, that crutch, but now I can’t look back. The harder shots of black are welcome once in a while, but the strong emerald brew gives a lasting, strong mental energy which I especially needed the last few weeks. The earthy scent and potency of fresh ground matcha twirling in rich heated almond milk, lightly sweetened with maple syrup, is the best thing to ease yourself into a hardcore (or easycore?) day.

So here’s a recipe for my favourite matcha latte, which may be jazzed up with some froth on top and some smears of hot chocolate, if you please. It goes perfectly with my new pancake recipe– MOCHI PANCAKES. Yes, you read and heard right. Made with rice flour and a good deal of soluble protein for stretch and the perfect balance of light and heartiness. Funny how being in Germany and Austria made me think of Japan so much. The hospitality, cleanliness and attitude in both countries are fairly similar, perhaps. Or maybe it was because I was surrounded by clean, white lines and it all resonated with the minimal simplicity I find so appealing in Japan.

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These pancakes are delicate and tender, a far cry from the fluffy ones I’m used to making but nonetheless delicious. Perfect with pear, tahini, a homemade red bean paste (watch this space, might refine that recipe to be posted soon!) and soy yoghurt, as pictured above.

 

Matcha Latte (serves one)

Ingredients

1 tbsp matcha powder (I use the Attila Hildmann brand)

2 tbsp hot water

240ml (1 cup) plant milk of choice

1 tsp maple syrup

Optional: 2 tbsp hot chocolate powder or chopped dark chocolate, and a scoop of either vegan vanilla ice cream/whipped cream to top.

 

Directions

Pour the milk into a saucepan and bring it to a boil. While waiting for it to come to a boil, whisk the matcha and water together in a small bowl. I use my cute little matcha whisk from Kanuka Tea for a good, thorough whisk. Pour the matcha mixture into a large mug, add the maple syrup, then pour in the hot milk. Mix everything together with a teaspoon. For some extra fancy schmancy, add the hot chocolate powder or chopped dark chocolate to the bottom of your mug first, before pouring in the matcha mix and milk. Then after pouring in the milk, top with some vanilla ice cream or whipped cream that will melt on top of the hot matcha to create a sweet, frothy top.

 

Mochi Pancakes (serves 2-3 people)

Ingredients

70g plain flour+50g rice flour

50g porridge oats (or substitute coconut flour/almond flour/any other gluten-free flour)

1 tbsp baking powder

1 tsp baking soda

2 tbsp ground flaxseed

6 tbsp water

5 tbsp melted vegan butter/coconut oil (just melt it by putting the butter in a microwave-safe bowl and nuking it for 30 seconds or until you can see that it’s mostly melted)

pinch of salt

3 tbsp white/brown/coconut sugar

350ml plant milk of choice (I use a mix of rice and soy)

 

Directions

In a small bowl, make your egg– mix the flax and water and set it aside to thicken. In a large bowl, mix together the dry ingredients– flours, oats, sugar, salt, baking powder and baking soda. Then pour in the milk and butter. Mix briefly, then add the flaxseed mixture, and continue mixing until everything is well combined. It should be quite a wet and drippy mixture. If not, add more milk until it reaches that consistency. Heat a pan on medium pan, add a pat of vegan butter and let melt. Once it is sizzling a little, dollop tablespoonfuls of batter onto the pan (or griddle if you have one) and let the first sides cook. Flip once you see bubbles form on the surfaces. Let the second sides cook for 20-30 seconds before removing and placing on a plate lined with paper towels to absorb the excess moisture, or if you’re making a big batch for guests and you want to keep the pancakes warm ahead of time, in a warm oven until they arrive and you are ready to serve.

Rye Matcha Pillow Pancakes

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The weekend was high in spirit, holding hope, a promising virtue and nighttime sin. Last night was spent with some people I love most, reunited with the family, a boy I could have only dreamed of meeting (more than a year ago now), relatives, simple, delicious homemade food.

Having the chance to show someone around my own town is most rejuvenating. There is no better way to appreciate and undertake fresh perspective on your roots. Dig deep into why you may think and behave the way you do. There is something deeper to uncover about oneself, something untouched when smothered by the happenings of everyday life, necessary communication and work.

A few travel shots from a recent trip to Bangkok and more Singapore fun before I proceed any further with my recipe for these glorious pancakes, which are like a fudgy matcha brownie in pancake form.

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Another Hound café nestled in the busyness of Siam Paragon, Bangkok. Draping lights and my favourite colour scheme.
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And our favourite drink there– earl grey lime iced tea. There was a frigid ball of pure tea and syrup which melted to constantly produce a refreshing, distinct flavour.
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We visited a plane cemetery far away from the city on a highway. It was magical and unbelievable to see dangling oxygen masks and half open overhead compartments, ravaged by the natural course of time. 

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The apple speculoos affogato at The Affogato Bar. Soft, small chunks of cinnamony apple and a strong hit of espresso. An almost acidic strength is necessary for a good affogato, I believe. 
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Fun at The Bakery by Woodlands Sourdough (shoutout to Charlie for introducing this gem of a nook to me). I especially appreciate how they have vegan specials (usually on the weekends) and freshly baked, delicious, well-risen sourdough loaves every single day. Well-crafted sin.

Pancakes. That’s where it’s at. Usually tops a Saturday or Sunday for me, with that little bit of extra time permitting for lavish topping upon topping, pillowy layer on pillowy layer, dense and juuuuust done in the middle. Height and splendor. Maple syrup, coconut yoghurt and tahini are my favourite final touches. Maybe tear them up into shreds and douse with milk in a bowl. That’s just the sort of thing I would do, but mind you there are no obligations, because you would be the more rational human being.

Each rye pancake is hearty without being heavy, and I decided to inject mine with a little protein powder, the sort of bodybuilding stuff I would never use in a million years, but the kind folks behind Jimmyjoy’s Plennyshake offered me some and I’m not turning back because this stuff is definitely worth it. Check them out, I implore ya. Neither too sweet, nor does it feel unnecessary. It adds a nice prick of protein without any weird artificial flavour. All vegan, all good. The earthy matcha complements the moist and earthy offering of rye. Rye can tend to be a little sour if used too much, but the flavours here are balanced and refined.

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Rye Matcha Pillow Pancakes (makes 5 medium pancakes)

Ingredients

90g dark rye flour

A half tsp each of baking powder and baking soda

2 heaped tsp protein powder (optional)

2 tsp matcha powder

2 tsp coconut/ white sugar

14g melted vegan butter, plus some extra to grease the pan

half a banana, mashed

100ml plant milk of your choice (I used almond)

 

Directions

In a bowl, whisk together all the ingredients. Dollop tablespoonfuls of the batter onto a pan heated on medium heat. Flip once the underside is done and cook the second side for another minute before removing and letting rest on a paper towel. Top with whatever you wish– I topped mine with vegan chocolate ice cream, crushed rice cakes I hauled from Bangkok (YUM), more matcha and strawberries.

Coffee Meringue Pillow Pancakes

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In other words, a twist on the main star of CRUMBS, hoho. Time and time again, at least once every week or every other week, this is the baby that holds its name straight, waving the ‘pillow’ flag high. So high and bright. Receiving a little social media tag from someone who’s tried and loved the recipe I fiddled till perfection almost 2 years ago still tugs at my heart, pulling its strings and sending me into a fuzzy daze for a full 5 seconds. Saturday usually demands an experimental flair, but the past one was in need of a tried and true favourite, albeit with a little twist and flick.

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There’s something so seductive about a mile-high pillow pancake.

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Had some leftover meringue from my previous recipe (do check it out, just scroll a little) and decided none shall go to waste, and permeated my reliable pillow pancakes with that, and some espresso because I was in dire need of coffee and this was another excuse to get another jolt here.

Although the batter resides with the same format as the original, ratios and all, the addition of meringue gently folded in and the dash of coffee makes each pancake belly a little more moist and slightly chewy. I did end up with a slightly more liquid batter, though the retaining of some lumps is still quite crucial for the same extra-high result. The week has been speckled with more dire Trump news and lambasting and Crazy, so settling down to my pan and butter, batter at hand, was all it took to calm a couple rattled nerves.

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Coffee Meringue Pillow Pancakes (makes around 10-11 medium pancakes)

Ingredients (vegan subs included)

190g all-purpose flour

3 tbsp white sugar

generous pinch of salt

1 tsp baking powder

1 tsp baking soda

1 egg (sub: 60g vegan egg replacement, or one banana, or make a flax egg by mixing 1 tbsp flax with 2 tbsp water and letting sit for 5 minutes on the counter)

40g unsalted butter (sub: vegan butter such as Earth Balance)

1 tsp vanilla extract

240ml (1 cup) whole milk/ buttermilk; use store-bought or make your own by mixing 230ml whole milk with 1 tbsp white vinegar, and let the mixture sit for 5 minutes before using (sub: almond milk or any other plant milk of choice)

1 tbsp coffee extract or shot of espresso

50g meringue, briefly crushed with a spoon or your hands (find the recipe here near the bottom; you won’t need all of it but hey the more the merrier)

Directions

In a large bowl, whisk together the dry ingredients (flour, sugar, salt, crushed meringue and leavening agents). In a small microwave-safe bowl, melt the butter in a microwave and set it aside, letting it cool. In another medium bowl, whisk together the egg, buttermilk, vanilla (or insides of a vanilla bean), coffee extract/espresso shot and melted butter. Pour the wet mix into the dry mix and mix briefly with a wooden spoon or a normal dinner spoon. Continue to mix until everything is just combined, which means there will still be a few lumps, but no more streaks of flour.

Preheat your pan on medium heat and ready some butter. You know the pan is hot enough when you flick a little water onto its surface and there’s a clear sizzle. At that point, generously butter the pan and ladle tablespoonfuls of batter. I didn’t have to wait for bubbles to pop before flipping; the batter is thicker than usual and there’s no need to wait. Flip the pancakes when you notice the edges stiffening a little, or when you can slide your spatula whole underneath the bottom of the pancake. It will rise a little upon flipping, as if that action gives it life, and hence, breath. The surface should have a brown mosaic thanks to the hot butter. Once the second side is done (will take no more than 20 seconds), let cool on a paper towel. As mentioned above, these freeze wonderfully, so you can make a whole batch, have a small stack and stash the rest in a ziploc bag in the freezer.

Serve with butter and maple syrup, or whatever you want. I particularly like them with banana, its moist sweetness adjoining arms with the maple. What a Sunday.