Japanese Soufflé Pancakes are delicious fluffy light pancakes. For breakfast or dessert, perfect every time!
Ingredients (4 Persons)
| Quantity | Unit | Ingredients |
|---|---|---|
| 54 | Gram | Flour |
| 4 | Gram | Baking Powder |
| 30 | Gram | Milk |
| 0.5 | Teaspoon | Vanilla Extract |
| 4 | Pieces | Egg yolks |
| Quantity | Unit | Ingredients |
|---|---|---|
| 4 | Pieces | Egg white |
| 48 | Gram | Sugar |
Preparation
Mise en place
- Prepare molds with baking paper. Cut them into strips of 4 cm width. Tape them into 11 cm circle-shaped molds.
- Prepare butter cubs for on top of the pancakes.
Batter
- Add the following ingredients for the batter into a bowl:
- Flour,
- Baking powder,
- Milk,
- Vanilla extract,
- Egg yolks.
- Whisk into a smooth batter.
- Whisk egg white with half of the sugar until it starts to have tiny air bubles.
- Add the rest of the sugar.
- Whisk further untill it is nice and firm. When you remove the whisk, the pike needs to remain standing.
- Now add the batter into the meringue.
- Then use a spatula to stir, revolve and turn the mixture into an even substance.
Baking
- Grease the pan with some oil.
- Warm the pan medium-hot.
- Put the molds in the pan and fill them with the dough.
- Besides the mold sprinkle some drops of water.
- Put the lid on the pan and bake for 4 minutes.
- Turn the molds and continue on low heat.
- You can check the doneness with a skewer.
- Remove the mold and put on a plate.
- Garnish with butter cube, fruit, syrup and/or some powder sugar.
You’re perfect Japanese Soufflé Pancakes are done! You enjoy… and spread the word ;)!