JAPANESE SOUFFLE PANCAKES
These Japanese-style Souffle Pancakes are incredibly light and fluffy. They are a popular trend in Japan, but you can recreate them in your own home.
As you may recall, during my trip to Tokyo, I had the most incredibly fluffy souffle pancakes at Gram Cafe. I’ve been wanting to recreate them ever since.
I tried quite a few recipes I came across on the internet and while they tasted delicious, they didn’t quite taste like the ones I had at Gram.
Ingredients:
Directions:
for full recipes please see : kirbiecravings.com
As you may recall, during my trip to Tokyo, I had the most incredibly fluffy souffle pancakes at Gram Cafe. I’ve been wanting to recreate them ever since.
I tried quite a few recipes I came across on the internet and while they tasted delicious, they didn’t quite taste like the ones I had at Gram.
Ingredients:
- Version 1: With baking powder
- 6 tbsp cake flour
- 2 1/2 tbsp skim milk
- 1 tsp baking powder
- 1/4 tsp vanilla extract
- 1/2 tbsp full fat mayonnaise or kewpie mayonnaise this is the Japanese mayonnaise
- 3 tbsp granulated white sugar
- 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
- Version 2: Without baking powder
- 5 tbsp cake flour
- 1 1/2 tbsp skim milk
- 1 tbsp unsalted butter melted
- 1/2 tsp vanilla extract
- 2 1/2 tbsp granulated white sugar
- 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
- 1/4 tsp cream of tartar
Directions:
- In a medium bowl, add milk, baking powder, vanilla, mayonnaise and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and the mixture is a pale yellow.
- In the bowl of a stand mixer, add chilled egg whites and sugar. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
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for full recipes please see : kirbiecravings.com
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