Desayuno
Fluffy Japanese Soufflé Pancakes
30 minPara 2Nutri-Score C€€
C
30 min
30 minFluffy Japanese Soufflé Pancakes
receta de
butterbroetchen.yt
@butterbroetchen.yt
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
eggs (separated, whites and yolks kept apart)Otro2 piezas
whole milkLácteos30 ml
all-purpose flourCereales24 g
baking powderDespensa1 g- vanilla extract (optional)Despensa2,5 ml
lemon juice (optional)Frutas y verduras2,5 ml
sugarDespensa26 g- oil (for coating the pan)Despensa10 ml
water (for steaming in the pan)Bebidas45 ml
por ración
Nutrición
155kcal
- Carbohidratos
- 16 g
- Proteínas
- 7 g
- Grasas
- 7 g
lo que usará
Utensilios
Bol ×2
Varillas
Sartén
Manga pastelera
Placa de cocina
paso a paso
Preparación
- Paso 1
Separate the eggs
- Separate the egg whites from the yolks very carefully so that no yolk gets into the egg whites.
- Paso 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.
- Paso 3
Make the yolk batter
- Mix the yolks, milk, vanilla and flour gently until everything is just combined.
- Don't mix too long.
- Paso 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.
- Paso 5
Heat the pan
- Heat the oil-coated pan on very low heat for a few minutes.
- Paso 6
Form the pancakes
- Fill the mixture into a piping bag and pipe the fluffiest pancakes you ever formed.
- Paso 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.
- Paso 8
Serve
- Serve with just butter or maple syrup and fruits or whatever you like.