Frühstück
Fluffy Japanese Soufflé Pancakes
30 Min.Für 2Nutri-Score C€€
C
30 Min.
30 Min.Fluffy Japanese Soufflé Pancakes
rezept von
butterbroetchen.yt
@butterbroetchen.yt
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
eggs (separated, whites and yolks kept apart)Andere2 Stücke
whole milkMilchprodukte30 ml
all-purpose flourGetreide24 g
baking powderVorräte1 g- vanilla extract (optional)Vorräte2,5 ml
lemon juice (optional)Obst & Gemüse2,5 ml
sugarVorräte26 g- oil (for coating the pan)Vorräte10 ml
water (for steaming in the pan)Getränke45 ml
pro Portion
Nährwerte
155kcal
- Kohlenhydrate
- 16 g
- Eiweiß
- 7 g
- Fett
- 7 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Schneebesen
Bratpfanne
Spritzbeutel
Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Separate the eggs
- Separate the egg whites from the yolks very carefully so that no yolk gets into the egg whites.
- Schritt 2
Whip the egg whites
- Add the lemon juice to the egg whites and mix.
- Add the sugar little by little while mixing until stiff peaks form and the whites don't drop out of the bowl even when you turn it overhead.
- Schritt 3
Make the yolk batter
- Mix the yolks, milk, vanilla and flour gently until everything is just combined.
- Don't mix too long.
- Schritt 4
Fold in the egg whites
- Add a third of the stiff egg whites to the yolk mixture and mix it well.
- Then fold it into the rest of the stiff egg whites, mixing very gently from the sides.
- Schritt 5
Heat the pan
- Heat the oil-coated pan on very low heat for a few minutes.
- Schritt 6
Form the pancakes
- Fill the mixture into a piping bag and pipe the fluffiest pancakes you ever formed.
- Schritt 7
Steam-bake the pancakes
- Add the water to the pan and put the lid on.
- Bake for about 5 minutes, then flip them carefully and bake for another 5 minutes with the lid on.
- Schritt 8
Serve
- Serve with just butter or maple syrup and fruits or whatever you like.