Petit-déjeuner
Japanese Soufflé Pancakes
30 minPour 2Nutri-Score C€
C
30 min
30 minJapanese Soufflé Pancakes
recette de
Giorgia Paino
@giorgiafitfood
5 recettes
8 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
flourCéréales30 g
vegetable milkBoissons20 ml
eggs (whites and yolks separated)Produits laitiers2 morceaux
erythritol (or sugar)Épicerie25 g- baking powder (half a teaspoon)Épicerie2,5 g
- vanilla extract (a few drops)Épicerie2 ml
par portion
Nutrition
132kcal
- Glucides
- 14 g
- Protéines
- 7 g
- Lipides
- 6 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Fouet
Spatule
Poêle
pas à pas
Préparation
- Étape 1
Whip the egg whites
- Separate the egg whites from the yolks.
- Whip the egg whites until stiff, adding the erythritol slowly.
- Étape 2
Prepare the yolk batter
- Whip the yolks with the vanilla extract and the milk.
- Add the flour and baking powder, making sure to get rid of all the lumps.
- Étape 3
Fold in the egg whites
- Incorporate the egg whites carefully with a spatula, folding from top to bottom.
- Étape 4
Cook the pancakes
- Cook the batter in a lightly greased pan over low heat, covered, until golden and puffed.