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Japanese cuisine

Easy

Souffle Pancake

Light as a cloud, soft and fluffy. It is this Japanese Souffle Pancake. Amazingly delicious, a favorite sweet of many, served with butter, maple syrup, and powdered sugar. Success is guaranteed!

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Souffle Pancake

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Recipe

PRE TIME: 10 min

COOKING TIME: 10 min

TOTAL TIME: 20 min

2 SERVING

Ingredients:

3 Large Egg whites
2 Large Egg yolks
1 tsp. Vanilla extract
1 oz. Flour
0.5 oz. Milk
0.35 oz. Cooking oil
1.7 oz. Sugar

Directions:

1

Divide the egg whites from the yolks. Mix the yolks with vanilla extract, milk, and cooking oil. Mix it properly.

2

Add sifted flour and create a dough.

3

Beat the egg whites until half hard. Add sugar divided into 3 parts and beat until completely hard.

4

Add the meringue to the yolk mixture, mix them together.

5

Set the heat as low as possible and coat a pan with butter.

6

Moderate temperatures range from 130 °C to 140 °C. Place dough thick using an ice cream scoop or spatula.

7

Divide 1 tablespoon of water and bake 4 to 5 minutes with a lid. Turn the dough over so that it doesn't get damaged.

8

Pour 1 tablespoon of water and bake for 5 minutes with a lid.

9

Put butter on the top and pour in the sweet maple syrup.