Souffle pancakes: the Japanese recipe for a delicious breakfast!

published on 23 August, 2021 at 13:45
Super fluffy and delicious!

INGREDIENTS
2 Eggs
30 ml (2 tbsp) of Milk
25g (3 tbsp) of Flour
1g (1/4 tsp) of Baking powder
1/2 tsp of Vanilla extract
1/2 tsp of Lemon juice
25g (2 tbsp) of Sugar
Maple syrup
Powdered sugar

METHOD
  1. Separate eggs into the whites and yolks. Whisk the egg yolk, milk and vanilla extract in a large bowl. Then shift the flour and baking powder into the bowl, mix to combine.
  2. Put the egg whites and lemon juice into another bowl. Add the sugar in two parts, whip them up with a stand mixer. Whip until the stiff peak stage.
  3. Add the meringue to the egg yolk mixture and mix it gently. Avoid breaking the meringue.
  4. Brush the pan with cooking oil. Pipe the pancake batter onto the heated pan and cover with the lid. Bake them for around 3-5 minutes.
  5. Check each pancake if it becomes a golden color, then gently flip it upside down. Cover with the lid and bake them for around 3 minutes.
  6. Add the maple syrup on top and sprinkle with powdered sugar.
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