Breakfast
Japanese Soufflé Pancakes
30 minServes 2Nutri-Score C€
C
30 min
30 minJapanese Soufflé Pancakes
what you need
Ingredients
flourGrains30 g
vegetable milkBeverages20 ml
eggs (whites and yolks separated)Dairy2 pieces
erythritol (or sugar)Pantry25 g- baking powder (half a teaspoon)Pantry2.5 g
- vanilla extract (a few drops)Pantry2 ml
per serving
Nutrition
132kcal
- Carbs
- 14 g
- Proteins
- 7 g
- Fat
- 6 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Spatula
Frying pan
step by step
Method
- Step 1
Whip the egg whites
- Separate the egg whites from the yolks.
- Whip the egg whites until stiff, adding the erythritol slowly.
- Step 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.
- Step 3
Fold in the egg whites
- Incorporate the egg whites carefully with a spatula, folding from top to bottom.
- Step 4
Cook the pancakes
- Cook the batter in a lightly greased pan over low heat, covered, until golden and puffed.