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The soufflé revolution is here.
Oh Instagram, where we would be without you? Probably silently munching on those hard little discs of sadness that are now known as traditional pancakes. Instead, we're walking on the sunshine that is Japanese pancakes, the soufflé in disguise that disproves the famous F.Scott Fitzgerald saying there are no second acts in baking. The trend blew up in Osaka around 2014and made its fluffy march eastward (we spotted them at Senia in Honolulu two years ago). They made landfall in Vancouver and were seen at Dunbar's Sweet Somethings in late spring, but it was the opening of FufÃº in Septemberwhich single-handedly injected some life into the moribund stretch of Broadway between Alder and Birchfollowed by the landing of uber chain Gram (now in Richmond and on Robson, and soon to be in Kerrisdale) that solidified the spongy domination of this towering achievement.
1. Theyre made with a blend of eggs, flour and milksame as normal pancakesbut extra egg whites are beaten into a meringue and then folded in to give us liftoff.
2. In Japan theyre called happy pancakes, because calling them Japanese pancakes would be weird.
3. They must be made to order, with the batter taking 10 minutes and the cooking another 10.
4. On their own theyre quite plain, so FufÃº adds toppings galore: matcha cream with mochi, lemon cream or ice cream and a crispy crÃ¨me brÃ»lée sugar topping are just a few of your options.
5. As with any soufflé, they must be consumed quickly or they will start to deflate.
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