Petit-déjeuner
Fluffy Japanese Soufflé Pancakes
30 minPour 2Nutri-Score C€€
C
30 min
30 minFluffy Japanese Soufflé Pancakes
recette de
butterbroetchen.yt
@butterbroetchen.yt
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
eggs (separated, whites and yolks kept apart)Autres2 morceaux
whole milkProduits laitiers30 ml
all-purpose flourCéréales24 g
baking powderÉpicerie1 g- vanilla extract (optional)Épicerie2,5 ml
lemon juice (optional)Fruits et légumes2,5 ml
sugarÉpicerie26 g- oil (for coating the pan)Épicerie10 ml
water (for steaming in the pan)Boissons45 ml
par portion
Nutrition
155kcal
- Glucides
- 16 g
- Protéines
- 7 g
- Lipides
- 7 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Fouet
Poêle
Poche à douille
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Separate the eggs
- Separate the egg whites from the yolks very carefully so that no yolk gets into the egg whites.
- Étape 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.
- Étape 3
Make the yolk batter
- Mix the yolks, milk, vanilla and flour gently until everything is just combined.
- Don't mix too long.
- Étape 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.
- Étape 5
Heat the pan
- Heat the oil-coated pan on very low heat for a few minutes.
- Étape 6
Form the pancakes
- Fill the mixture into a piping bag and pipe the fluffiest pancakes you ever formed.
- Étape 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.
- Étape 8
Serve
- Serve with just butter or maple syrup and fruits or whatever you like.