Japanese Soufflé Pancakes recipe - ingredients, nutrition and when to eat it
These fluffy Japanese pancakes are made by whipping the egg whites and cooking them slowly in a pan.
These fluffy Japanese pancakes are made by whipping the egg whites and cooking them slowly in a pan. Served with sweet whipped cream and fruit, they’re perfect as a post-brunch dessert or a weekend treat.
Japanese · 30 minutes to cook
Tips: The egg-white foam needs to be firm enough so the pancakes don’t collapse easily.
Tips: If the heat is too high, the outside will brown too quickly, so use the lowest heat.
Tips: Before flipping, tidy the sides with a spatula to help the pancakes keep their shape.
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Ingredients (1 serving)
- Eggs — 1 pc
- Flour — 25 g
- Milk — 25 ml
- Sugar — 20 g
- Baking powder — 2 g
- Vegetable oil — 3 ml
- Heavy cream — 40 ml
- Strawberries — 4 pc
- Powdered sugar — 1 tsp