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.
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