Pancakes that are so airy and thick that you can't get enough of them.
You should definitely try this recipe for soufflé pancakes.
From a culinary point of view, the Japanese are responsible for many delicious things, be it sushi * or ramen noodles.
But
they have also invented a great recipe
in the sweet kitchen or for
breakfast
: the
soufflé pancakes
.
What at first glance might seem like burger rolls or toasties are actually particularly thick and fluffy pancakes.
The secret: egg whites, which are carefully lifted under the dough, and particularly gentle preparation in the pan with a lid.
Stacking up is welcome here!
And even if the result is very impressive, the
preparation
is very easy and quick.
Also interesting:
Hardly any ingredients: This is how you bake quick breakfast rolls - without any yeast.
You need these ingredients for fluffy soufflé pancakes
This information results in two small pancakes or, alternatively, one large pancake.
For a large pancake, you need a slightly lower heat and a longer baking time.
If you want to make more pancakes, simply duplicate the quantities.
1 large egg (room temperature)
2 tbsp flour
1 tbsp milk
1/2 tbsp vanilla extract
3-4 drops of lemon juice or vinegar
1.5 tbsp sugar
some oil or butter to grease the pan
You can omit lemon juice or vinegar if necessary, but they help to stabilize the egg.
Check out this post on Instagram
A post shared by Subtle Asian Baking (SAB) (@ subtleasian.baking) on Oct 24, 2020 at 6:18 am PDT
Sample image - not the actual recipe image
Also read:
Breakfast happiness: With this simple ingredient, your pancakes taste better immediately.
Preparation: How To Make Soufflé Pancakes Like In Japan
Separate the egg and put the egg whites and yolks in two bowls.
Add the flour, milk and vanilla extract to the egg yolk and stir everything with a whisk.
Add the lemon juice or vinegar to the egg white and beat it until stiff with the hand mixer.
Add the sugar and beat again for about three minutes on medium speed.
Now gradually lift the egg whites into the other batter mixture in three passes, preferably with a spatula.
Don't stir too much, otherwise the pancakes won't turn out fluffy!
Preheat the pan on medium heat and grease it.
Pour two thirds of the batter into the pan.
Add 2 teaspoons of water, cover the pan with the lid and let the pancakes cook for 2 minutes.
Then pour the rest of the batter onto the two pancakes.
Adding the batter in 2 batches prevents the pancakes from diverging too much, instead they get taller.
Reduce the heat to a smaller setting, add 1 teaspoon of water, cover the pan again, and fry the pancakes for about 5 minutes.
Turn the pancakes over, cover the pan again, and let bake for another 5 minutes.
Turn off the heat, remove the lid, and leave the pancakes in the pan for another minute.
Soufflé pancakes
taste best
when they are served hot.
Fruit, butter and powdered sugar or syrup also taste good.
Be sure to try this Japanese delicacy once.
Good Appetite!
(mad) * Merkur.de is part of the nationwide Ippen-Digital editors network.
Read more:
Vegan Pancakes: How to make pancakes without eggs.
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Get slim and fit quickly: Six healthy sugar alternatives
Rubric list picture: © instagram.com/subtleasian.baking
