Breakfast ☀️
Soufflé Pancakes･スフレパンケーキ
Incredibly fluffy, the Japanese interpretation of a pancake. To prevent the pancake from collapsing, as with soufflés, it is very important that the pancakes are cooked sufficiently on a very low heat. It will take a bit of experimentation to adapt the recipe to your own cooker.
Keywords:
Notiz:
TODO: Better picture with fruit.Portions:
3 pancakesAdjust Amount:
Ingredients
2
Eggs
11/2 tbsp
Milk
1/4 tsp
Vanilla extract
30 g
White flour, wheat (optimal cake flour)
1/2 tsp
Baking powder
2 tbsp
Sugar
1 pinch
Salt
Öl
Preparation:
5 minCooking:
20 minOn the Plate:
25 minInstructions
- Separate the eggs and continue with the yolks first. Beat them in a bowl with the milk and vanilla extract until slightly frothy.
- Sift in the flour and baking powder. Mix together but do not overmix.
- Beat the egg whites until stiff and add the sugar and pinch of salt.
- Fold into the yolk mixture.
- Prepare a frying pan on a low heat and oil it a little.
- Spoon 2 heaped tbsp of mixture into the pan for each pancake. Once they have all been portioned, add another tbsp to each pancake.
- Add a little water (~2 tbsp) to the pan and steam for a surprisingly long time (~8 minutes) with the lid on.
- Spoon another tablespoon onto the pancakes. Continue to steam for approx. 8 minutes, adding more water if necessary.
- Turn the pancakes over, add some more water and leave to cook for a few minutes. This last step is much quicker as we only want them to brown. The pancakes should now be golden brown on both sides.
- Serve with fresh fruit and whipped cream.
If the pancakes collapse, there are two possible problems
- The pancakes were not cooked sufficiently Solution: Simply cook for longer. Keep the heat on low
- The egg white was overcooked or undercooked
Solution: Beat the egg white to
stiff peaks
. The peaks should just fall over a little
Last modified: Jan 11, 2024, 07:21 PM