Souffle-pancakes
1 serving
30 minutes
Soufflé pancakes are a delicate dessert from Japanese cuisine that has gained worldwide popularity due to their airy texture and light, creamy flavor. The origins of this recipe are linked to the Japanese love for fluffy and soft textures in baking. Whipped egg whites create incredible lightness, while the combination of sugar, milk, and flour adds sweetness and richness. These pancakes are cooked slowly under a lid, allowing them to rise evenly and become especially soft. They are served with butter and maple syrup, adding depth to their flavor. Soufflé pancakes make an ideal breakfast or dessert for those who appreciate the refined tenderness of classic Japanese gastronomy.
1
Separate the eggs into whites and yolks in separate containers.
- Chicken egg: 2 pieces
2
Add milk and flour to the yolks and mix thoroughly.
- Milk: 20 ml
- Wheat flour: 30 g
3
Beat the egg whites with a mixer on high speed and add sugar to the whites.
- Chicken egg: 2 pieces
- Sugar: 60 g
4
Mix everything in one container.
- Milk: 20 ml
- Wheat flour: 30 g
- Chicken egg: 2 pieces
- Sugar: 60 g
5
Grease the pan with sunflower oil and pour the batter like pancakes.
- Vegetable oil: 1 teaspoon
6
Fry for 5 minutes with the lid closed on low heat.
7
After 5 minutes, flip and cook for another 5 minutes.
8
Serve with butter and maple syrup.
- Maple syrup: to taste
- Butter: to taste
