It’s Shrove Tuesday, meaning throughout the day, people will be making, whipping and flipping pancakes for breakfast, lunch and dinner.
But this year Pancake Day looks rather different, with most people in Britain staying home due to lockdown.
So it only seems fitting that we make the most of the occasion and use the extra time indoors to take our pancake game to the ‘next level’.
And one way people seem to be doing this is by having a go at making Japanese souffle pancakes.
The unique take on pancakes are taller and much more jiggly than the thin crêpes or American pancakes we’re used to.
Souffle pancakes are airy and much lighter than traditional pancakes and it’s all to do with the method of making them.
For this recipe, you need to separate your eggs into whites and yolks and beat the whites into stiff peaks – as if you were making a meringue.
The whites are then carefully folded into the rest of the batter before cooking and the completed pancakes become extra fluffy as a result.
Social media users are big fans of the sweet treat, thanks to a number of restaurants serving them up across the UK – including London’s incredibly popular Fuwa Fuwa cafe.
People on Twitter and Instagram have gone wild for Japanese souffle pancakes – even proclaiming them to be tastier than your usual Pancake day fare.
One person said: “Spent my morning learning how to make Japanese soufflé pancakes. They are way better than regular pancakes.”
Another posted: “Japanese style pancakes are so much better than American style.”
“Oh my, I tried making those trendy Japanese fluffy pancakes and they’re soooo tasty,” wrote a third.
“Got to try some jiggly Japanese pancakes. They tasted awesome and were extremely fluffy,” added someone else.
Others compared them to “cotton clouds”.
Want to try jumping on the bandwagon for yourself?
Nami Hirasawa Chen, a Japanese home cook based in San Francisco, shared an authentic and tasty way to make them on her site Just One Cookbook.
She says you’ll need two large eggs, 1 ½ Tbsp whole milk, ¼ tsp vanilla extract, ½ tsp baking powder, 2 Tbsp sugar, 1 Tbsp vegetable oil, 2 Tbsp water and 32 grams all purpose flour.