SOUFFLÉ PANCAKES INSPIRED BY FOOD WARS!

Red Bean Paste

Rinse the Azuki beans thoroughly and place them in a pressure cooker with water. Cook on high pressure for about 50 minutes until the beans are soft.

Strain the beans and transfer them to a food processor. Blend until smooth. Pass the paste through a fine-mesh sieve to catch any remaining chunks.

In a saucepan over medium heat, combine the bean paste with brown sugar and a pinch of salt. Stir until the paste thickens and turns a dark violet color. Let cool.

Greek Yogurt

Set up a rig using a colander, chopsticks, and coffee filters.

Place whole milk yogurt in the filters and let it strain for 1-2 hours until thickened.

Black Sesame Tuile

Grind toasted black sesame seeds in a mortar and pestle, keeping the texture slightly coarse.

In a bowl, combine flour, water, sugar, honey, melted butter, and the ground sesame seeds.

Prepare Tuile stencils by cutting circles from acetate sheets using a teacup. Adhere the stencils to a Silpat-lined baking tray.

Spread the batter thinly in the stencils, ensuring even coverage for a lacy texture and freehand the next batch.

Soufflé Pancakes

In a bowl, whisk together egg yolks, sugar, cake flour, baking powder, salt, and whole milk. The mixture should be thick and smooth.

In a stand mixer, whip the egg whites with sugar until soft peaks form.

Fold 1/3 of the egg whites into the yolk mixture, followed by Greek yogurt, Then, carefully fold in the remaining egg whites until just combined.

Grease the stainless-steel pastry rings with nonstick spray and line them with parchment paper.

Heat a nonstick pan over medium-low heat. Place the pastry rings in the pan and ladle the batter into the molds, filling each 75-80% full.

Cover the pan with a lid and cook for 10 minutes, allowing the bottoms to the crisp and inside to steam and puff up.

Flip the pancake by inverting the pan onto the pancake. Cook for another 10 minutes until fully set and bouncy.

Assembly

Spread a generous layer of red bean paste on the first pancake.

Gently stack the second pancake on top.

Dust with powdered sugar, add a pat of butter, and drizzle with syrup.

Garnish with Chantilly cream and stick in the black sesame Tuiles for some added crunch

For presentation, add pineapple leaves and rosemary flowers for a decorative touch.